Potato Leek Soups

Comforting Potato Leek Soup
This is so easy to make and is a favorite at our house.
Permalink: http://www.bigoven.com/recipe168624

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Yield: 6 Servings
Main Ingredient: Potatoes
Cuisine: American

Tags: Low Fat, Kid Friendly, Slow cook, Quick, Soup, Potatoes, American


2 tablespoon olive oil 1 tsp Salt to taste
2 tablespoon Butter optional 1/2 teaspoon black pepper to taste
4 large leeks cut into 1/4 inch slices 1 package philadelphia cream cheese cubed; 8 oz pkg
4 large russet potatoes peeled, cubed; about 4-5 cups 1/2 cup milk
1 medium yellow onion ; chopped 1/4 cup fresh chives chopped
1 large box chicken broth 48 ounces

Instructions
Heat oil in large stockpot on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, chicken broth, salt and pepper; stir. Cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes. ADD leek mixture, in batches to blender container; cover. Blend until pureed. Return to stockpot. If you have an emersion mixer, you don't have to mess up the blender. Mix right in the stockpot. WHISK in cream cheese, a few cubes at a time, cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk. Cook until heated through, stirring occasionally. Sprinkle with chives just before serving. You can use fat free chicken broth, as well as cream cheese if you want to reduce the fat. You can also use water in place of the chicken broth. This is one of those recipes you can get creative with by adding other ingredients, such as ham, carrots, celery,etc.; however, it's delicious just as it is.



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Jeanine's Potato Leek Soup
Delicious and a little unusual!
Permalink: http://www.bigoven.com/recipe164545

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Yield: 6 Servings
Main Ingredient:
Cuisine:

Tags: Kid Friendly, Winter, Fall, Soup, Main Dish, Creamy


3 Leeks (lighter portion) sliced very thin 1 tablespoon Lemon pepper
3 stalks Celery sliced thin 1 1/2 tablespoon Garlic minced
2 Carrot chopped 1 teaspoon Cumin
2 tablespoon Butter 1 tablespoon Salt
8 medium Potatoes cubed 1 teaspoon Ground ginger
5 cups Chicken broth 1/4 cup Sour cream
3 cups Water

Instructions
Saute leeks, celery, carrots, and garlic in the butter for about 7 mins. Add potatoes, stock, and water, and bring to boil. Throw in spices. Cook till potatoes are well done, about half hour. Add sour cream. If needed for thickening, you can also add one quarter of a cup of milk mixed with one and one half Tbsp cornstarch. Eat as is, or puree about half for a creamier soup.




Potato Leek Soup

Recipe courtesy Emeril Lagasse, 2007

Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
30 min

Level:
Easy

Serves:
4 servings

Ingredients

* 1 tablespoon extra-virgin olive oil
* 1 cup diced pancetta
* 2 cups diced onion
* 4 large leeks, cleaned and sliced, plus 1 cup julienned, for garnish
* Salt and freshly ground black pepper
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1 quart chicken stock
* 1 quart beef stock
* 3 tablespoons white wine
* 4 cups peeled, quartered or diced new potatoes, plus 2 cups julienned shoestring-style, for garnish
* 2 tablespoons minced chives, for garnish

Directions

Heat oil in a skillet over medium heat. Add the pancetta and cook to render the fat. Add the onion and leeks, saute for 2 minutes. Season with salt and pepper. Add butter. When melted, stir in flour to make a roux. Whisk in chicken and beef stock. Add wine and new potatoes. Bring to a simmer and cook until potatoes are tender.

Meanwhile, add 3 inches of olive oil to a Dutch oven, or a saucepan. Heat the oil to 350 degrees F. Add julienned potatoes and fry until golden brown. Remove and place on plate lined with paper towels. Season with salt. Repeat the process for the julienned leeks.

If desired, puree the soup with a hand blender for a smoother consistency. Season with salt and pepper. Garnish with shoestring potatoes, leeks and chives.

Printed from FoodNetwork.com on Thu May 07 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Potato Leek Soup

2007, Robert Irvine, All rights reserved

Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
50 min

Level:
Intermediate

Serves:
8 servings

Ingredients

* 6 potatoes, peeled and cut into large pieces
* 8 leeks, whites only, thoroughly washed
* 3 stalks celery, roughly chopped
* 1 medium onion, peeled and quartered
* 1 bay leaf
* 2 quarts chicken stock
* 1/2 cup all-purpose flour
* 4 ounces (1 stick) melted butter
* 1 cup heavy cream
* 1 1/2 teaspoons finely chopped fresh thyme leaves
* Salt and pepper

Directions

In a large pot, place potatoes, 4 of the leeks (reserving the rest), celery, onion, bay leaf and chicken stock and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper. Remove bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend soup until smooth. Pour into a medium pot and simmer for 20 more minutes until soup has thickened and serve.

Printed from FoodNetwork.com on Thu May 07 2009

© 2009 Scripps Networks, LLC. All Rights Reserv


Potato Leek Soup with Smoked Salmon and Rye Croutons

Recipe Courtesy of Tyler Florence

Prep Time:
30 min
Inactive Prep Time:
0 min
Cook Time:
40 min

Level:
Easy

Serves:
4 servings

Ingredients

* 6 potatoes, diced
* 1 onion
* 3 cloves of garlic
* 1 sprig fresh thyme, cleaned
* 2 quarts of chicken stock
* 1 cup of cream
* 1 leek
* 3 slices of julienne smoked salmon
* 4 slices of rye bread

Directions

Over medium heat, saute onions and garlic in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper.

Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon.

Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.

Printed from FoodNetwork.com on Thu May 07 2009

© 2009 Scripps Networks, LLC. All Rights Reserved