Rustic Potato Leek Soup Recipes

Steps:

• Bring the broth, potatoes, thyme, bay leaves and 1/2 teaspoon salt to boil, covered, in a large saucepan. Reduce to simmer and continue to cook, covered, until needed in step 3.
• Meanwhile, melt butter in a large Dutch oven over med-high heat. Stir in leeks, garlic and 1/4 teaspoon salt, cover and cook until leeks are wilted and softened, about 10 minutes.
• Stir in broth mixture. Bring to simmer and cook until the potatoes are tender, about 4 to 7 minutes.
• Off heat, remove bay leaves and mash some of the potatoes against the side of the pot to thicken soup to desired consistency. Season with salt and pepper to taste and serve.

Steps:

• Prep the leeks before you begin--trim and discard the roots and the dark green leaves; slice the trimmed leeks in half lengthwise, then slice; rinse the cut leeks thoroughly to remove dirt and sand.
• Bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan.
• Decrease heat to simmer, and continue to cook, covered until needed in step 5.
• Meanwhile, melt butter in a large Dutch oven over med-high heat; stir in leeks, garlic, and 1/4 teaspoon salt; cover and cook until leeks are wilted and softened, about 10 minutes.
• Stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes.
• Off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency.
• Season with salt and pepper to taste and serve.

Steps:

• Saute onions and leeks in 4 or 6 qt pot over medium heat until onion is starting to get translucent. Do not brown or burn.
• Add garlic and saute 1 - 2 minutes longer.
• Add potatoes and 3 cups water.
• Dissolve bouillon cubes in 1/4 cup hot water and add to pot.
• Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork.
• Mash with a potato masher until the soup has a coarse, rustic texture.
• Serve with more black pepper.
• Variations:
• - Add half a teaspoon of dill instead of the rosemary.
• - Add a carrot or two.
• - No leeks? No problem! Add a 3 or 4 handfuls of shredded cabbage - I use the bagged shredded coleslaw cabbage from the supermarket. This gives the dish a distinctly Irish taste and feel.

Steps:

• Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
• Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
• Stir sour cream into the soup; cook another 1 to 2 minutes.