Pams Potato And Leek Soup Recipes

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:

• 1. If you want to use the optional bacon, start by frying the bacon bits in a large stockpot until crisp. Remove bacon bits and reserve. (If there is more than a few tablespoons of bacon grease, drain some off.) Saute the leeks and celery in the bacon grease until soft and translucent. If you prefer to make the soup without bacon, simply saute the vegetables in a combination of butter and oil (about 2 Tbsp each) until soft.
• 2. Add the cubed potatoes, broth and just enough water to cover the potatoes. (Sometimes I add a tiny bit of turmeric, a couple of pinches or so, to the pot to enhance the buttery golden color) Bring to a boil and then turn to medium and cook until potatoes are tender. Partially mash some of the potatoes and set the pot aside to make the roux in the microwave.
• 3. In a small microwaveable bowl, melt the butter and stir in the flour. Microwave for another minute, stirring half way through to cook out the raw taste.
• 4. Add the milk to the stockpot and heat through. Stir in the roux vigorously and bring back to a low boil to thicken. Add the cream and stir. If the soup is too thin, you can either make a little more roux, or add some instant potato flakes or mash the potato chunks a little more to thicken. If too thick, add some more milk or even chicken broth.
• 5. Let the soup simmer on very low temp, stirring occasionally to prevent sticking or burning, for 10 to 15 minutes. Add salt and pepper to taste. Because the bacon and the chicken broth both have salt, you will need to determine how much to add for your preference. I use quite a bit because the potatoes really take up a lot of salt.
• 6. Return the bacon to the stockpot or use it as a garnish on bowls of the soup. You can also garnish with some fresh chopped chives or some green onion tops finely chopped, or the ultimate in decadence, with a little dab of butter that melts in the center of the bowl.

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
• Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Steps:

• To cook the clams, place them in a heavy large skillet. Cover with the water and wine. Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally. With tongs, remove the clams that have opened and place them on a tray. Recover and cook for up to 3 to 4 more minutes. Discard any clams that have not opened. Line a fine sieve with a dampened paper towel. Strain the cooking liquid through the sieve into a heavy large saucepan.
• For the soup, add the leeks and potatoes to the saucepan with cooking liquid. Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes. Add the cream. Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher. Season with salt and pepper. (This can be prepared ahead and cooled. Cover the clams and soup and set aside at cool room temperature for up to several hours.)
• To serve, remove the clams from their shells and mince. Pour any liquid from the shells back into the soup through the sieve and discard the shells. Thin the soup with additional liquid if necessary. Bring to a boil, stirring over medium-high heat. Add minced clams. Ladle into 4 soup bowls. Sprinkle with chives. Serve immediately.

Steps:

• In a large pot melt butter and saute leeks and ham till softened add the rest of the ingredients except for the Betty Crockers sour cream& chives mashed potatoes and cook till potatoes are soft 15-20 minutes stirring so cheese doesn`t stick.
• Add the 1 package of potatoes and stir till nice and creamy.
• Season with salt and pepper and serve.