WINNING CREAM OF LEEK SOUP
I got this recipe from an old family friend, who gave me my first batch of leeks, too! This soup quickly became our family favorite. I enjoy making hearty dishes like this one-and I especially like cooking with pork when I can...my husband and I raise hogs.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield about 4 quarts.
Number Of Ingredients 9
Steps:
- Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside., Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.
Nutrition Facts : Calories 253 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 570mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM OF LEEK SOUP WITH ONIONS
Despite all of the onions, this soup is very mild, and sort of sweet, because of the leeks. The smoked gouda cheese is optional (I've already skipped it totally because I had none, or used sharp cheddar or Swiss instead), but the smokey flavor of the cheese goes well with the sweetness of the leeks.
Provided by Parsley
Categories Onions
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot over medium heat, melt butter. Add in leeks, and onions and saute for about 10 minutes or until they are tender, but not browned.
- Stir in flour; mix well.
- Add broth, wine, thyme, ground mustard, white pepper, and bring to a boil; reduce heat and simmer for 8-10 minutes.
- Stir in half and half and optional cheese, if using it. Heat through.
- Puree with immersion hand blender/blender/food processor to a semi-smooth texture (or make smooth, if desired).
- Return to hot pot. Serve.
Nutrition Facts : Calories 276.2, Fat 18.2, SaturatedFat 11.3, Cholesterol 55.2, Sodium 209, Carbohydrate 21, Fiber 2.2, Sugar 4.3, Protein 6.7
CREAM OF CAULIFLOWER AND LEEK SOUP
We love these warm cream soups during the winter, they are definitely a comfort food. I didn't want to use potatoes in my soup due to the starchy content, so thought I'd come up with a soup that uses a different vegetable that is often substituted for potato in raw recipes. This soup is very tasty and would go great with a piece of home made bread or crackers.
Provided by Chef Joey Z.
Categories Vegan
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Using a 4 quart sauce pan, heat the olive oil over medium heat.
- Add the cleaned leeks, onion and sea salt.
- Sauté these together for 5 minutes or until the onions are translucent.
- Add the garlic and stir well for about 1 minute.
- Add the cauliflower and vegetable stock. Cover and bring to a boil.
- Reduce the heat and cook for 20 minutes or until the cauliflower is soft.
- Remove the soup from the heat and with an emersion blender, process the mixture until you have a fine puree.
- Add the coconut milk. Puree, add the rosemary and cumin and blend again.
- Taste your soup and add more salt if you feel it needs it.
- This soup is best eaten warm, so when you reheat it don't boil it.
- Bon Appetit.
Nutrition Facts : Calories 155.3, Fat 3.9, SaturatedFat 0.6, Sodium 369.8, Carbohydrate 25.6, Fiber 7.1, Sugar 9.4, Protein 5.7
CREAMY POTATO LEEK SOUP II
Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.
Provided by ANABANANA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
- When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
Nutrition Facts : Calories 739.2 calories, Carbohydrate 58.2 g, Cholesterol 109.1 mg, Fat 49.5 g, Fiber 7 g, Protein 16.7 g, SaturatedFat 20.6 g, Sodium 1311.3 mg, Sugar 4.7 g
CREAMY POTATO AND LEEK SOUP
Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!
Provided by Mama2ME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
- Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g
CHUNKY POTATO LEEK SOUP
My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.
Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
CREAM OF LEEK SOUP
My husband discovered this wonderful soup recipe on a cold winter day. It is wonderful served hot with a slice of french bread or with croutons and bacon bits.-Karen Turner, Grand Junction, Colorado
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.
Nutrition Facts : Calories 165 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 756mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
CREAM OF LEEK SOUP
Make and share this Cream of Leek Soup recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter and sauté vegetables for 5 minutes.
- Add stock, bring to boil.
- Cover and simmer for 20 minutes.
- Liquidise and add cream, reheat if needed.
Nutrition Facts : Calories 215.4, Fat 16.5, SaturatedFat 10.2, Cholesterol 55, Sodium 77.9, Carbohydrate 16, Fiber 2.2, Sugar 2.8, Protein 2.3
CREAMY CARAMELIZED-ONION SOUP
Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 9
Steps:
- Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
- Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
- Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
- Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.
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FRENCH LEEK ONION SOUP RECIPE | GOOD. FOOD. STORIES.
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4.5/5 (6)Total Time 1 hr 30 minsCategory SoupsCalories 557 per serving
- Trim the leeks down to the tender white and green parts, slice them in half lengthwise, and let them sit in a bowl of cold water for 5-10 minutes to let any residual grit float out of their layers and into the bottom of the bowl.
- Peel the onions, lop off the root and stem ends, then slice them in half lengthwise. Cut the onions into thin strips by slicing with the grain of the onion. I don't like overly long, stringy pieces of onion in my soup, so if I'm working with one particularly large onion, I'll often halve the strips again so they're no more than 3 inches long.
- Lift the leeks out of the cold water (don't pour them into a strainer; that'll just wash them with the grit you removed) and roughly chop them into 1/2-inch bits.
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