LEEK POTATO SOUP
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
SLOW COOKER VEGAN LEEK AND POTATO SOUP
A hearty soup without animal products but still full of rich flavor. Sauteing before slow cooking brings out the flavor of seemingly simple ingredients.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h
Yield 8
Number Of Ingredients 11
Steps:
- Turn on the Saute function on your slow cooker. Heat vegan butter and olive oil. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and minced mushrooms have liquefied, about 7 minutes. Add potatoes and vegetable broth; mix well. Mix 1 tablespoon of the oat milk with potato starch to create a slurry and stir it into the soup.
- Heat remaining oat milk in a microwave-safe bowl in the microwave until hot, about 30 seconds. Pour it into the soup and season with salt and pepper. Turn off Saute function.
- Cook in the slow cooker on Low for 6 hours or on High for 3 1/2 hours. Stir soup before serving.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 35.7 g, Fat 11 g, Fiber 4.2 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 200 mg, Sugar 4.6 g
CREAMY LEEK AND PARSNIP SOUP
This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.
Provided by David Tanis
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
- Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
- Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
- With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
- Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.
OAT-AND-LEEK SOUP
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews
Time 3h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large pot, brown the beef in 2 tablespoons of the vegetable oil over medium heat. Add 3 quarts of water, 1 teaspoon of the salt and a few grinds of pepper. Bring to a boil, cover and simmer until meat is tender, about 2 1/2 hours.
- Meanwhile, split the leeks in half, rinse them well and slice them thinly. Saute half the leeks in 2 tablespoons vegetable oil over medium heat until softened, about 7 minutes. Transfer to a plate. Repeat with the remaining leeks.
- When meat is done, remove the pot from the heat, remove the meat and let cool. Skim the fat from the pot. Over high heat, bring the broth to a boil and stir in the oats. Return to a boil, reduce heat and simmer 30 minutes.
- When the oats are done, stir in the meat and warm thoroughly. Serve garnished with the parsley.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 17 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 6 grams, Protein 56 grams, SaturatedFat 6 grams, Sodium 346 milligrams, Sugar 9 grams, TransFat 1 gram
CLASSIC POTATO LEEK SOUP
This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 13
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.
POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
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