Leek And Tomato Soup Recipes

LEEK & POTATO SOUP

Steps:

• Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
• Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
• Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
• Meanwhile, peel the potatoes and cut them into 1cm cubes.
• Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
• Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
• Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

POTATO, LEEK, AND TOMATO SOUP

Steps:

• Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs into circles/slices. Add leeks to a colander and rinse thoroughly (dirt tends to hide).
• Melt the butter and oil over medium-high heat in a large pot. Add leeks to the pot and sauté for about 5 minutes, stirring occasionally.
• Meanwhile, prep your potatoes.
• Stir the garlic in and cook for 30 seconds.
• Add the stewed tomatoes, chicken broth, and potatoes to the pot. Bring to a boil and then cover the pot with the lid slightly ajar, reducing heat to a simmer. Cook until the potatoes are soft, approx. 15-20 minutes depending on their size.
• Test if the potatoes are cooked. If they are, use an immersion blender (or a regular blender) to puree the soup. You may want to let the soup cool for a bit if you're clumsy like me and afraid of accidentally burning yourself. Once the soup is smooth, add the cream. Season with extra salt & pepper as needed (I am fairly generous). Serve immediately.

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.

ROSEMARY TOMATO LEEK SOUP

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes.
• Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.
• Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper.

LEEK AND TOMATO SOUP

Steps:

• Place chopped leeks in a suacepan and cover with the chicken stock. Bring to boil and cook for about 5 minutes, then add the tomatoes. Simmer until the tomatoes are tender.
• Remove from heat add the seasonings and serve.

BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP

Steps:

• Heat a medium soup pot over medium-high heat.
• Add a small amount of EVOO and the bacon.
• Cook the bacon until brown and crisp.
• Remove the bacon to drain on a paper towel-lined plate.
• Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
• Take peeled carrots and lay flat on cutting board.
• Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
• Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
• Add the chips to celery and continue to stir.
• Cut leeks lengthwise and then into 1/2 inch half moons.
• Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
• When the leeks are separated and clean, shake off water and add to celery and carrots.
• Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
• While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
• Cut each potato into thirds across.
• Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
• Now adding stock to vegetables, bring to a boil.
• Reduce heat then add potatoes and tomatoes.
• Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
• Add bacon and parsley, stirring.
• Adjust seasonings to taste (don't forget to remove bay leaf).
• Serve immediately.
• Enjoy!;).

TOMATO LEEK SOUP

Steps:

• In a saucepan, bring leeks and broth to a boil. Boil for 5 minutes. Add tomatoes. Reduce heat; simmer for 10 minutes. Stir in basil, lemon-pepper and salt.

LEEK AND TOMATO SOUP

Steps:

• In a medium pot, saute leeks and carrots in olive oil until tender, about 5 minutes. Add garlic and cook briefly, about 30 seconds, stirring. Add flour and cook about 30 seconds, stirring constantly. Add stock and bring to a boil. Reduce heat and add remaining ingredients. Simmer for about 5 minutes. Adjust seasonings to taste.