LEEK AND POTATO SOUP/ SOPA DE PAPA Y PORO
Potatoes and leeks in a light tomato broth. Can be made vegetarian by using vegetable broth instead of chicken broth.
Provided by Mami J
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large soup pot over medium heat. Add the potatoes and cook for 5 minutes, stirring to avoid any browning.
- Add the leek and stir to combine. Cook until leek looks translucent.
- Add the tomato sauce and stir to combine. Bring to a boil and add the chicken stock. Bring to a boil and reduce heat.
- Cook until potatoes are tender, but not falling apart, about 20 minutes. Add salt and pepper to taste. Serve hot, garnishing with the grated cheese.
Nutrition Facts : Calories 253.7, Fat 12.8, SaturatedFat 1.8, Sodium 861.5, Carbohydrate 28.2, Fiber 4.3, Sugar 4.5, Protein 7.2
SOPA DE PAPA (POTATO SOUP)
Vichyssoise's beefed up big brother! This soup is very hearty, filling, and is restuarant quality. Perfect for big gatherings, or for making a pot for the weekend. Can be scaled down for smaller quantities, but is easy to store.
Provided by MissHermes
Categories Potato
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes and slightly mash.
- Saute scallions and leeks in 1 tablespoon margarine (part of stick).
- Add milks to pot, and slowly add flour, stirring so it is not clumpy (used to thicken- cornstarch in a smaller measurement may suffice). Bring to boil.
- Add all ingredients listed, except for scallion, and reduce heat. Make sure to stir and combine very well. Boullion cube should be completely crushed and distributed throughout soup. Cook until desired consistency.
- Chop scallion for garnish on top, or add into soup if desired.
- Serve!
POTATO LEEK SOUP III
A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.
Provided by Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
- Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 18.7 g, Cholesterol 145 mg, Fat 45.4 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 28.3 g, Sodium 673 mg, Sugar 0.8 g
LEEK AND POTATO SOUP
I got this recipe from a friend, who got it from her father. It's delicious; even my fussy two-year old loves it! It calls for chicken broth and butter, so if you want a vegan version just substitute veggie broth and margarine or oil.
Provided by Halcyon Eve
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.
- Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes
- Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.
- Reduce heat and simmer until potatoes are tender.
- Season to taste with cayenne, nutmeg, salt, and white pepper.
- Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.
- Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.
- Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.
- Blend flour mixture into soup and stir until soup comes to a boil.
- Serve right away.
Nutrition Facts : Calories 335.5, Fat 16.3, SaturatedFat 9.6, Cholesterol 38.2, Sodium 902.5, Carbohydrate 39.4, Fiber 4.6, Sugar 6, Protein 9.4
SOPA DE PAPAS (POTATO SOUP)
This soup can be served hot as a traditional soup, but I also love it served cold for lunch on a hot day. It's mild - not spicy at all, but with lots of flavor.
Provided by puppitypup
Categories Potato
Time 45m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 12
Steps:
- In pan large enough to hold all ingredients, saute onions and celery in butter for 5 minutes.
- Add potatoes, water and bouillon. Heat to boiling.
- Simmer, covered, for 30 minutes.
- Place 1/2 potato and liquid mixture in blender, cover and process on low just until smooth.
- Pour into serving bowl and repeat with remaining potato and liquid mixture.
- Whisk in remaining ingredients, except taco sauce, until smooth. serve warm or chill 2 hours before serving.
- Garnish with taco sauce.
Nutrition Facts : Calories 228.9, Fat 14.1, SaturatedFat 8.7, Cholesterol 35.9, Sodium 963, Carbohydrate 22.9, Fiber 2.7, Sugar 2.9, Protein 4.3
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