Brotchan Foltchep Potato Leek Soup Recipes

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
• Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
• Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
• Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

Steps:

• In a large saucepan, melt the butter over medium heat.
• Add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently.
• Add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper.
• Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
• Discard the bay leaf, and let the soup cool for 10 to 15 minutes.
• Transfer to a blender or food processor in batches and process until smooth.
• Heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk.
• Heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving.
• Sprinkle with the chives.

Steps:

• Add the first 7 ingredients into a stock pot and bring to a boil.
• Cover and simmer for 30- 45 minutes (or until potatoes have fallen apart). Note that the potatoes will have absorbed all of the stock.
• Stir to break up potatoes or mash them (will be like a puree).
• Add milk to desired consistency (you can use extra chicken stock for a non-dairy alternative).
• Serve with a dollop of sour cream and a pinch of chives.

Steps:

• In large pot, place first 5 ingredients with enough water to cover and cook on medium-high until tender.
• Add in cream soup, potato flakes, ham, and half-and-half; stir.
• Add salt and pepper to taste. You can also add in garlic, or red pepper flakes to suit your taste.

Steps:

• Heat oil and butter in a large stock pot.
• Saute leeks slowly until tender but not browned.
• Add garlic and tomato and saute for 5 minutes longer.
• Add stock and water, bring to a simmer and add potatoes, coriander, Worcestershire sauce and salt and pepper.
• Simmer until potatoes are tender.
• Let cool and puree half or all if desired.
• For Vegetarian use the Braggs Liquid Aminos (soy sauce).