SPICY SRIRACHA-POTATO-LEEK SOUP
Spicy Sriracha sauce adds appealing color and plenty of heat to this creamy, savory soup.
Provided by Sarah Caron
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- In 4-quart Dutch oven, melt butter over medium heat. Add leeks; cook 10 minutes, stirring occasionally.
- Stir in potatoes and broth. Cover; cook 20 minutes, stirring once or twice.
- Remove from heat; uncover. Using immersion blender, puree soup. Stir in Sriracha sauce and salt to taste. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
POTATO, LEEK, AND SPINACH SOUP
I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.
Provided by ShelleyQ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
- Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
- Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
- Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 10.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1171.1 mg, Sugar 2.8 g
POTATO LEEK SOUP WITH SPICY SAUSAGE & CHEESE
This is my favorite variation of potato leek soup. It's a bit elaborate, especially with the garnishes, but can easily be toned down. The steps to make the potato croutons to garnish are at the end. Also note that if you let potato-leek soup stand, it will thicken considerably. When you reheat it, just thin it out with milk.
Provided by Starrah
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cube the potatoes, and finely chop the leeks and celery. Mince the garlic. Cut the sausage into small pieces.
- Melt 2 TBSP of the butter in your soup pot on low heat. First, add the garlic, cooking until fragrant.
- Add the meat, cooking, but not browning. Then add the rest of the butter.
- Add the vegetables and cook on low for about 10 minutes while stirring frequently. The butter should be absorbed, but the vegetables should not brown.
- Add about three quarters of the stock (until the stock level just covers the vegetables), and simmer until everything is tender, about 15-20 minutes.
- In a blender in a few batches, flash-puree the soup (you may need to use a second pot to pour the pureed soup into), and return it all to the pot. Add more stock to adjust the consistency if you need to.
- Add the cream and small handful of mild cheese, and salt and pepper to taste. Then gradually add a few dashes of coriander until it tastes right.
- To make the potato croutons for garnishing, use 1 or 2 potatoes, cut to small cubes, seasoned with lots of paprika and some cayenne pepper and salt, and fry in a generous amount of vegetable oil until crisp.
- Serve in shallow soup bowls. Put the shredded or chunks of sharp cheese on top, along with a large spoonful of the parsley-scallion mix and the potato croutons. Stir up and enjoy!
Nutrition Facts : Calories 497.5, Fat 21.7, SaturatedFat 12.3, Cholesterol 58.1, Sodium 265.9, Carbohydrate 68.6, Fiber 8.9, Sugar 8.2, Protein 10.5
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