Hearty Potato And Leek Soup Recipes

CHUNKY LEEK AND POTATO SOUP (NO CREAM)

Steps:

• Peel, wash and chop the potatoes and carrots.
• Wash the leek, and chop it as well.
• Heat up the oil, add the butter and allow it to melt.
• Add the chopped leek, and sautee for 2-3 minutes until it softens, then add the carrot and potatoes and give it a good stir.
• Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.
• Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.

IRISH LEEK & POTATO SOUP RECIPE

Steps:

• Add 4 tbsp of butter, 2 cleaned and sliced leeks and 1 medium diced onion to a large heavy-bottomed pot. Sautee on medium heat until onions become translucent and leeks soften. About 5-7 minutes. Be sure not to let the leeks and onions brown and reduce heat as needed.
• Add 3 peeled and diced potatoes,1 tsp of fresh thyme and 4 cups of chicken broth. Simmer over medium heat for about 20 minutes or until potatoes are softened.
• Remove from heat add 3/4 tsp of salt and 1/2 tsp of black pepper or to taste. Using a immersion blender carefully blend until smooth. Serve.

POTATO LEEK SOUP

Steps:

• Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
• Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
• Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
• Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

HEARTY POTATO SOUP

Steps:

• In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

RUSTIC POTATO LEEK SOUP

Steps:

• Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
• Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
• Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, until the potatoes are tender.
• Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
• Serve warm, garnished with whatever toppings sound good, and enjoy!

POTATO LEEK SOUP

Steps:

• Place a large soup pot over medium-high to high heat, and drizzle in about 2 tablespoons of oil; once the oil is very hot, add in the sliced smoked sausage, and leave it undisturbed for a couple of minutes to allow for it to caramelize and get some good color; then stir, and allow it to caramelize some more for several minutes.
• Once the sausage is browned, drizzle in a little more oil (if the sausage is not too greasy already), and stir in the sliced leeks; it may seem like a lot of leeks, but they will cook way down as you allow them to also caramelize and get golden with the sausage, about 10 minutes, or so.
• Once the leeks are golden-brown, add in the garlic, a pinch of salt and black pepper, and stir just until the garlic becomes aromatic; then, add in the potatoes, along with the hot chicken stock, and bring to the boil.
• Reduce the heat, cover with lid just partly askew, and allow to simmer for about 20 minutes, or until your potatoes are tender.
• Finish with the lemon juice and the parsley, and serve with some good bread.

HEARTY LEEK & POTATO SOUP

Steps:

• Peel and chop the potatoes into half inch cubes.
• Wash and chop the leeks, celery and scallions. They don't have to be chopped finely but not too chunky. Mince or finely chop the garlic.
• In a large saucepan, melt the butter and add all of the vegetables. Over a medium heat, stir until the veg is coated in butter, then put the lid on and leave to sweat for ten minutes, stirring occasionally, until the butter is absorbed.
• Add the stock, season, and simmer for 20 minutes or until the potatoes are good and soft.
• Remove from the heat and blend thoroughly. Add the cream and stir well.
• You can either then put back onto the heat until steaming hot (do not let it boil) and serve, or cool and reheat later, or freeze.

HEARTY LEEK AND POTATO SOUP

Steps:

• In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil).

HEARTY POTATO AND LEEK SOUP

Steps:

• Wash and sort the beans the night before. Place them in a pot and cover them with 2 inches of water. Let them soak overnight (or all day if you are preparing for dinner).
• Pour the soaking water off the beans and then add water to cover by at least 1 1/2 inches. Bring to a boil and cook for 30 minutes. Remove from heat and set aside.
• While the beans are cooking, trim the leaks and wash with cold water, being careful to wash away the dirt deep in the tops. Slice the leeks in half lengthwise and chop into 1 inch pieces.
• In a large stockpot melt the 6 tbsp butter and cook the leeks on medium-low heat until tender.
• Sprinkle the flour over the leeks. Cook for 2 minutes. Increase the heat to high and stir in the chicken stock.
• Add the potatoes, sliced sausage, cooked white beans, and creole seasoning. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes and beans are tender. Use a paper towel to absorb any grease from the sausages that has accumulated on the top of the stockpot. Season with salt and pepper to taste. (Taste first -- the sausage will add some salt to the soup) If desired, add the remaining stick of butter before serving. (I usually skip this).

HEARTY LEEK AND POTATO SOUP

Steps:

• In a soup pot, melt butter over medium heat
• Add leeks, garlic and celery
• Sautee until tender
• Cover and let vegetables sweat for 10 minutes
• Add vegetable broth, potatoes, salt and pepper
• Bring to a boil, then simmer for 20 minutes or until potatoes are tender
• Slowly sprinkle flour into soup and stir so it doesn't clump
• Cook for 2 minutes until soup thickens
• Reduce heat to low and add green onions and cream.
• Stir in and heat through, but do not bring to a boil.

LEEK POTATO SOUP

Steps:

• Chop the leeks into small pieces.
• In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
• Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.