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.
POTATO-AND-LEEK SOUP WITH WHITE TRUFFLE
Provided by Molly O'Neill
Categories weekday, soups and stews, appetizer, side dish
Time 45m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Remove the outer leaves and the coarse green part from the leeks. Split them lengthwise and rinse well. Slice thinly, keeping the green and white parts separate.
- Melt 4 tablespoons of the butter in a soup pot set over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is cooked but not browned. (Lower the heat if necessary.) Add the white part of the leeks and the celery and cook, stirring, until tender, 3 to 4 minutes.
- Add the wine and simmer until the liquid is reduced by half. Add the potatoes, stock, thyme and garlic. Bring to a boil, lower to a simmer and cook until potatoes are tender, about 20 minutes. Add the green part of the leeks and cook a few minutes, until just tender but still bright green.
- Remove and discard the bacon and thyme sprig. Working in batches, puree the soup, adding the remaining 4 tablespoons of butter to the blender as you work. Return the soup to the pot and season to taste with salt and pepper.
- Just before serving, reheat the soup and whisk in the truffle oil. Cut the truffle into slivers and stir it in. Serve with croutons if desired.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 641 milligrams, Sugar 5 grams, TransFat 0 grams
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.
GOLDEN LEEK AND POTATO SOUP
Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
- Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
- Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
- Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams
POTATO LEEK SOUP
This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
- Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
- Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.
POTATO-LEEK SOUP WITH WHITE TRUFFLE HONEY
Categories Soup/Stew Vegetable Appetizer Brunch Vegetarian Wheat/Gluten-Free Dinner Lunch
Yield 6
Number Of Ingredients 13
Steps:
- *Preparing the leeks: Chop the leeks. Place in a bowl full of cold water and allow them to sit for 20 minutes. Drain the leeks, pat dry and chop roughly. *Sauteeing the vegetables: Set a large stockpot over medium heat. Pour in 2 tablespoons of the olive oil. Add the onion and garlic to the hot oil and cook, stirring to ensure they do not burn, for 1 minute. Add the leeks and cook, stirring. When the onion and leeks are softened, toss in the rosemary, sage and theyme. Cook until the herbs release their fragrance into the room, about 2 minutes. Tumble in the potatoes. Add enough water to cover by 1 inch. *Cooking the soup: Raise the heat to high and bring the soup to a boil. Cook until your paring knife slides right through one of the potatoes, about 15 minutes. Do not overcook the potatoes or you will have watery soup. When the potatoes are done, stop whatever you are doing and puree the soup. *Pureeing the soup: Puree the soup in a blender in batches, pouring the remaining 2 tablespoons of olive oil into the blender while the blender is running. Press each batch through a fine-mesh sieve back into a large bowl. Repeat until all the soup is pureed and pour it back into the pot. *Finishing the soup: Add the cream to the soup and stir to blend. Bring the soup to a boil, then turn down the heat to medium. Simmer, stirring occasionally, for 10 to 15 minutes. Whisk in the cold butter. Taste the soup and season with salt and pepper. Remove the soup from the heat. *To serve, ladle the soup into bowls. Garnish each bowl of soup with 1 teaspoon of the truffle honey (if using) and the chives.
More about "potato leek soup with white truffle honey recipes"
POTATO LEEK SOUP - ONCE UPON A CHEF
From onceuponachef.com
Category SoupsCalories 454 per servingTotal Time 1 hr 5 mins
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
POTATO AND LEEK SOUP WITH WHITE TRUFFLE HONEY
From andreasrecipes.com
Reviews 1Category SoupCuisine AmericanTotal Time 1 hr 15 mins
- Place the chopped leeks in a bowl of cold water and allow them to sit for 20 minutes. Drain thoroughly, pat them dry, and chop roughly.
- Set the stockpot over medium heat and add 2 tablespoons of the olive oil. Add the onion and garlic to the hot oil and cook, stirring to ensure they do not burn, for 1 minute. Add the leeks and cook, stirring. When the onion and leeks are softened, toss in the rosemary, sage, and thyme. Cook until the herbs release their fragrance into the room, about 2 minutes. Tumble in the potatoes. Add enough water to cover by 1 inch.
- Raise the heat to high and bring the soup to a boil. Cook until your pairing knife slides right through one of the potatoes, about 15 minutes. Do not overcook the potatoes or you will have watery soup. When the potatoes are done, stop whatever you are doing and puree the soup.
- Puree the soup in the blender or with an immersion blender. Work in batches as necessary, pouring the remaining 2 tablespoons of olive oil into the blender while it is running. Press each batch through a fine-mesh sieve back into a large bowl. Repeat until all the soup is pureed and pour it back in the pot. (We used an immersion blender and blended right in the pot because I like to have a few chunks of potato in my soup.)
TRUFFLE OIL POTATO LEEK SOUP - CREAMY & VEGETARIAN
From showmetheyummy.com
4.8/5 (8)Total Time 1 hr 10 minsCategory Side Dish, SoupCalories 361 per serving
- First, you're going to cut the dark green part off of the leek, then cut off the root. You'll be left with just the white part and a little bit of the lighter green part. Don't worry about cutting all the green off, it's ok to have some light green. Then, cut the leeks in half and rinse them well. Cut them in half again, down the middle, and chop them. Just like you would celery! Your pieces will be pretty small - just use my photo as a guideline!
- Now that your leeks are ready, get a large pot and melt butter in it over medium heat. Once the butter has melted, add the leeks and a teaspoon of salt and cook them for 5 minutes, stirring constantly. In the last thirty seconds, add in minced garlic.
- Lower the heat to medium low and cook the leeks for 25 minutes. Stir occasionally. This will get them nice and soft.
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