Potato And Wild Leek Soup Recipes

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.

Steps:

• Put bacon onions and water into a dutch oven cook till water evaporates an onion is translucent.
• Add mushrooms and garlic sauté 2 minutes.
• add celery and sauté 1 minute more.
• Add stock to cover. Grate in potato and carrot add more stock if necessary. bring to a gentle boil and boil ten minutes.
• Add leeks and kielbasa. And spices. Cook for 5 minutes more.
• Take off burner add cream and sour cream. Salt and pepper to taste.

Steps:

• Scrub and dice potatoes, skin and all.
• Melt butter in a 5 quart pot, add diced potatoes and salt and saute till lightly golden.
• Add water and bouillon cubes, simmer.
• Wash and trim the leeks.
• Using kitchen shears snip half of of the leeks into small pieces and add to the pot.
• Simmer till potatoes are tender.
• Blend half the soup with a stick blender or in a regular blender till creamy and thick. Add back into the pot.
• Add milk slowly. Heat till once again hot but not boiling.
• Snip the remaing leeks into the pot, do not boil, just keep warm.

Steps:

• Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
• Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
• Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.