Potato Leek Fondue 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:

• 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.

Steps:

• Add 3 tablespoons of the butter to a medium skillet, over medium heat, until melted. Add the leeks and cook until the leeks are broken down and softened, about 10 minutes. Remove from the heat and set aside.
• Melt the remaining butter in large saucepan, over medium heat. When the butter foams, add the potatoes and onions and stir to coat with the butter. Add salt and pepper, to taste, and cover with a lid. Reduce the heat and let cook for 8 minutes without browning. In a separate saucepan, bring the stock to the boil over medium heat. Add the stock to the potato mixture and simmer for 5 minutes. Let the soup cool for about 5 minutes, then add the milk. Carefully transfer the soup to a food processor and pulse until smooth. Pour the soup into serving bowls, then spoon the reserved leeks on top. Sprinkle with chives and parsley and serve.