Potato Leek Soup With Mini Pierogi Recipes

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POTATO LEEK SOUP



Potato Leek Soup image

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Provided by Jennifer Segal

Categories     Soups

Time 1h5m

Yield 6

Number Of Ingredients 11

3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

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.

Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg

POTATO-LEEK SOUP WITH MINI PIEROGI RECIPE - (4.5/5)



Potato-Leek Soup with Mini Pierogi Recipe - (4.5/5) image

Provided by lorik

Number Of Ingredients 14

4 tablespoons unsalted butter
1 bunch leeks, white and light green parts only, rinsed well, thinly sliced
1 onion, sliced
2 russet potatoes (about 1 pound), peeled, sliced
3 cloves garlic, minced
1 teaspoon Kosher salt
Freshly ground pepper, to taste
3 cups water
4 cups low-sodium chicken broth
1 bay leaf
1/2 cup heavy cream
2 slices thick-cut bacon, chopped
12 frozen mini pierogi
Fresh chives, chopped, for garnish

Steps:

  • Melt butter in a large pot or Dutch oven over medium heat. Add leeks and onion and cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, garlic, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 2 minutes. Add water, chicken broth and bay leaf. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are very tender, 15 minutes. Discard the bay leaf. Working in 2 or 3 batches, purée the soup in a blender until smooth. Transfer to a clean pot and stir in the cream; season with salt and pepper. Keep warm over low heat. Meanwhile, cook bacon in a nonstick skillet over medium heat, stirring, until crisp, about 7 minutes. Transfer to paper towels using a slotted spoon. Add the pierogi to the skillet and cook, flipping halfway through, until golden brown and warmed through, about 5 minutes. Top each serving of soup with pierogi, bacon and chives.

POTATO LEEK SOUP III



Potato Leek Soup III image

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

1 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream

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

POTATO PIEROGI



Potato Pierogi image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/4 pound cream cheese
1 egg
3/4-ounce salt
2 cups warm water
5 pounds potatoes, peeled and boiled
2 onions, chopped and sauteed
1/2 pound cream cheese
1/4-ounce paprika
1-ounce garlic powder
1 1/2 ounces salt
1/4-ounce black pepper
2 tablespoons butter
1 onion, chopped
2 1/2 pounds all-purpose flour

Steps:

  • In a large mixing bowl mix the flour, cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even.
  • Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny.
  • Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly.
  • Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool.
  • Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp.

POTATO-LEEK SOUP WITH MINI PIEROGI



Potato-Leek Soup with Mini Pierogi image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons unsalted butter
1 bunch leeks (white and light green parts only), thinly sliced and rinsed well
1 onion, sliced
2 russet potatoes (about 1 pound), peeled and sliced
3 cloves garlic, minced
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
1 bay leaf
1/2 cup heavy cream
2 slices thick-cut bacon, chopped

Steps:

  • 12 frozen mini pierogi (half of a 1-pound package) Chopped fresh chives, for topping
  • Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes, garlic, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 2 minutes.
  • Add 3 cups water, the chicken broth and bay leaf. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are very tender, 15 minutes. Discard the bay leaf. Working in 2 or 3 batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the cream; season with salt and pepper. Keep warm over low heat.
  • Meanwhile, cook the bacon in a nonstick skillet over medium heat, stirring, until crisp, about 7 minutes. Transfer to paper towels using a slotted spoon. Add the pierogi to the skillet and cook, flipping halfway through, until golden brown and warmed through, about 5 minutes. Top each serving of soup with pierogi, bacon and chives.

Nutrition Facts : Calories 543 calorie, Fat 26 grams, SaturatedFat 15 grams, Cholesterol 79 milligrams, Sodium 967 milligrams, Carbohydrate 67 grams, Fiber 5 grams, Protein 13 grams

POTATO LEEK SOUP



Potato Leek Soup image

Potato leek soup is the ultimate comfort food. Fragrant leeks are simmered with potatoes and chicken stock. Add in some cream and emulsify for a flavorful soup that you'll want to enjoy all year long.

Provided by Holly Nilsson

Categories     Appetizer     Entree     Main Course     Soup

Time 1h

Number Of Ingredients 8

3 large leeks (white only)
1 stick butter ((½ cup) )
2 pounds russet potatoes (about 5 medium)
6 cups chicken stock (or vegetable)
1 cup heavy cream
3 sprigs fresh thyme (or ½ teaspoon dried)
salt and pepper to taste
chives or thyme for garnish

Steps:

  • Cut off the green of the leeks and discard (or freeze for stock). Cut the leeks lengthwise and wash well to remove any dirt or grit.
  • Thinly slice the whites of the leeks, you should have about 5-6 cups.
  • Place leeks and butter in a large pot. Cook over medium heat until leeks are tender without browning them, about 5-7 minutes.
  • Cut potatoes into large chunks and add to pot with stock, thyme, and salt & pepper to taste. Simmer covered for 45 minutes or until potatoes are tender.
  • Using a hand blender, blend soup until smooth. Return to pot, add cream and simmer 2-3 minutes. Season with salt and pepper if needed.

Nutrition Facts : Calories 222 kcal, Carbohydrate 25 g, Protein 6 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 225 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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