Rachael Rays Leek And Potato Soup Recipes

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



BLT and P (Bacon, Leek, Tomato and Potato) Soup image

Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
  • Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
  • Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

LEEKY CHICKEN SOUP



Leeky Chicken Soup image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

4 large leeks, trimmed, washed, and dried
2 boneless skinless chicken breast halves
1 large bay leaf, fresh or dried
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, chopped
Salt and freshly ground black pepper
1 cup dry white wine
1 quart chicken stock
2 cups egg pasta, such as broken egg fettuccine or tagliatelle
2 tablespoons chopped fresh thyme leaves
2 teaspoons grated lemon zest
1/4 cup fresh flat-leaf parsley, chopped
Crusty baguette, sliced
Soft cheese such as goat cheese, Robiola, Camembert or Boursin

Steps:

  • Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
  • Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
  • Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
  • Spread the crusty bread slices with soft cheese and serve with the soup.

RACHAEL RAY'S LEEK AND POTATO SOUP



Rachael Ray's Leek and Potato Soup image

For so few ingredients, this soup is divine! Very easy, simply yummy and a great side to nice sammie for a light meal.

Provided by Angel91805

Categories     Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 leeks, Trimmed
2 tablespoons extra virgin olive oil
1 bay leaf
4 large potatoes, peeled and sliced thin
6 cups chicken broth
salt and pepper, to taste

Steps:

  • Cut leeks in half length-wise & slice in 1/2" slices. Soak in water to clean.
  • Heat soup pot over medium heat.
  • Add EVOO, leeks, bay leaf and salt and pepper.
  • Thinly slice potatoes and add to pot as you go. Salt and pepper again if necessary.
  • Add broth. Cover pot and bring to boil. Uncover and simmer 12-15 minutes until the potatoes are tender. Break up potatoes to thicken the soup.
  • Remove bay leaf. Serve.

Nutrition Facts : Calories 456.7, Fat 9.4, SaturatedFat 1.6, Sodium 1160, Carbohydrate 78.5, Fiber 9.7, Sugar 7.4, Protein 16.2

SOUP AND SALAD, WITH STYLE: SALAD LYONNAISE AND LEEK AND POTATO SOUP



Soup and Salad, with Style: Salad Lyonnaise and Leek and Potato Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings each salad and soup

Number Of Ingredients 17

4 leeks, trimmed of tough tops, leave 3 to 4 inches of green on white of leek
Extra-virgin olive oil, 2 tablespoons for soup, 1/4 cup for salad dressing, some for drizzling
1 bay leaf, fresh or dried
4 all purpose potatoes, such as russet, peeled and sliced
Salt and freshly ground black pepper
6 cups good quality chicken stock, available on soup aisle
2 large cloves garlic, cracked away from skin
4 slices whole grain French bread, cut into very small pieces, plu more for dipping
1/3 pound slab bacon, 1 (1/2-inch) slice from butcher counter
1 shallot, chopped
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
4 eggs
2 heads chicory, washed and torn into bite-sized pieces
2 heads endive, quartered lengthwise and leaves separated
1 tablespoons chopped fresh tarragon leaves, a few sprigs
2 tablespoons chopped fresh chives, for garnish

Steps:

  • Preheat the oven to 300 degrees F.
  • Cut leeks in half lengthwise and slice into 1/2-inch pieces. Place leeks in a colander. Separate sliced leeks under cold running water and clean them. Drain well.
  • Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks. Season with salt and pepper. Peel potatoes and thinly slice them, adding them to soup pot as you go. Season potatoes with a little salt, add chicken stock to soup pot. Cover soup and bring to a boil. Uncover and simmer 12 to 15 minutes, until potatoes are very tender. Break up potatoes to slightly thicken soup. Remove bay leaf.
  • While soup simmers, rub the inside of a large mixing bowl with the cracked garlic. Slice the bread into small cubes. Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper. Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer. Place in the oven and toast until golden, about 6 or 8 minutes.
  • Fill a medium skillet with warm water and bring to a gentle simmer over medium low heat.
  • Meanwhile, cut slab bacon into 1/4-inch slices, making fat matchstick shapes. Cook bacon in small nonstick pan over medium high heat. Remove rendered bacon to paper towels. Return pan to heat and cook the shallots in the bacon dripping 3 to 5 minutes, until just tender, over medium heat. Whisk in 2 tablespoons of vinegar and Dijon until well combined. While whisking, slowly drizzle in the 1/4 cup olive oil until combined. Season with salt and pepper.
  • Pour the remaining tablespoon of vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
  • Tear the chicory into bite-sized pieces, and julienne the endive. Put the greens in the same bowl you tossed the bread in. Add the dressing, and tarragon and toss well with tongs. Divide between 4 plates, and top each with a poached egg. Season salad with more salt and cracked pepper.
  • To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper. Serve with crusty bread on the side.

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP - RACHAEL RAY RECIPE - (4.4/5)



BLT and P (Bacon, Leek, Tomato and Potato) Soup - Rachael Ray Recipe - (4.4/5) image

Provided by ranmcm

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • 1. Heat a medium soup pot or deep sided skillet over medium-high heat. 2. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. 3. Cook bacon until brown and crisp. 4. Add the chopped celery. 5. Take peeled carrots and lay flat on cutting board. 6. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. 7. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. 8. Add the chips to celery and stir. 9. Cut leeks lengthwise and then into 1/2-inch half moons. 10. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. 11. When the leeks are separated and clean, shake off water and add to celery and carrots. 12. Stir veggies together, add a bay leaf and season with salt and pepper. 13. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 14. Cut each potato across into thirds. 15. Stand each piece of potato upright and thinly slice it. 16. The pieces will look like raw potato chips. 17. Add stock to vegetables and bring to a boil. 18. Reduce heat and add potatoes and tomatoes. 19. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. 20. Add bacon and parsley and stir. 21. Adjust seasonings. 22. Serve immediately with crusty bread.

LEEK AND POTATO SOUP



Leek and Potato Soup image

I couldn't find a recipe that looked good and I didn't want to puree the soup, so I combined 3 recipes and came up with this one. It was delicious which I found hard to believe with so few ingredients. It also came out a nice golden colour.

Provided by Tara1183

Categories     Potato

Time 45m

Yield 3 serving(s)

Number Of Ingredients 11

3/4 cup of sliced leek (whites and some green)
2 cups diced peeled potatoes (1/2inch cubes)
1/4 cup butter or 1/4 cup margarine
3 cups chicken broth (or cups water and 3 tsps chicken bouillon)
3 tablespoons flour
3/4 teaspoon black pepper
1 teaspoon dried basil
1/4 teaspoon paprika
nutmeg (2 sprinkles from the jar)
1/2 cup milk
1 tablespoon flour

Steps:

  • Melt butter in pot over medium heat, sauté leeks for 5 minutes.
  • Add potatoes and sauté 5 minutes more.
  • Whisk in 3 tbsp flour and gradually whisk in chicken broth stirring constantly add pepper, basil,paprika and nutmeg.
  • Simmer for 20-25 minutes until potatoes are tender.
  • Whisk milk with 1 tbsp flour and whisk into soup.
  • Heat til bubbling again.

Nutrition Facts : Calories 331.7, Fat 18.5, SaturatedFat 11.1, Cholesterol 46.4, Sodium 912.7, Carbohydrate 32, Fiber 3.2, Sugar 2.4, Protein 10

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