Anyone have a good recipe for Potato Leek soup?????

Question

I was going to make Italian Toscano soup, but it calls for Kale, and I couldn't find any. I did however find some lovely leeks, and I know I have heard of potato leek soup. Does anyone have a recipe for it that they have TRIED and LIKED???

Answer 1

Golden Potato-Leek Soup with Cheddar Toasts:

Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor.

Soup:
1 tablespoon butter
3 cups thinly sliced leek (about 3 medium)
6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)
2 cups water
1/2 teaspoon salt
2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)
2 thyme sprigs

Cheddar Toasts:
8 (1/4-inch-thick) slices diagonally cut sourdough French bread baguette
Cooking spray
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/8 teaspoon ground red pepper

Remaining Ingredients:
1/3 cup whipping cream
1/4 teaspoon freshly ground black pepper
Thyme sprigs (optional)

Preheat oven to 375°.

To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).

Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.

To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375° for 7 minutes or until toasted. Turn slices over; coat with cooking spray, and sprinkle 1 tablespoon cheese over each slice. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper.

Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream. Sprinkle with black pepper. Serve with cheddar toasts. Garnish with thyme sprigs, if desired.

Yield: 8 servings (serving size: about 1 cup soup and 1 toast)

Answer 2

POTATO LEEK SOUP

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
parsley to garnish

Peel and quarter the potatoes.

Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons.

Answer 3

Chunky Potato-Leek Soup
Yield: 4 Servings

Ingredients

1 c sliced leeks
2 ts reduced-calorie margarine
2 c low-sodium chicken broth
6 oz cubed pared potatoes
1/4 ts salt
1/8 ts black pepper
1 c drained canned corn
2 tb chopped fresh dill
2 ts grated parmesan cheese
3 drops liquid red pepper
-sauce

Instructions

1. Combine the leeks and margarine in a 2-quart casserole. Microcook
on High for 3 to 4 minutes, stirring once, until tender.

2. Add the broth, potatoes, salt and pepper. With vented cover,
microcook on High, for 4 minutes, stirring twice.

3. Add the corn, dill, Parmesan cheese , and pepper sauce; stir
well. With vented cover, microcook on High for 3 to 4 minutes until
potatoes are tender. Let stand, covered, for 3 minutes before
serving.

Answer 4

Leek and Potato Soup

1/4 c. (2oz/60g) unsalted butter
2 lb(1kg) leeks, white portion only, trimmed, carefully washed and thinly sliced
6 c.(48 fl oz/1.5 l) chicken stock, vegetable stock or water
2 lb (1kg) baking potatoes, peeled, quarterd lenghtwise and thinly sliced
Salt and white pepper
2 Tbl. finely chopped fresh chives

In a large saucepan, melt butter over medium heat. Add the leeks and saute just until they begin to soften, 3-5 minutes. Add stock and potatoes, bring to a boil, reduce heat to low, cover and simmer until potatoes are very tender, about 20 minutes.

Season to taste with salt and white pepper. Ladle into warmed bowls and garnish with the chives.

Serves 8 to 10

Answer 5

cook four large potatoes chopped, four tlbs. butter and about one cup leeks chopped in just enough water to cover, when potatoes have cooked to basically a mush , add half can of cream salt and pepper to taste . if necc. thicken with two tlbs flour mixed with just enough water to make a paste , stir as you pour into the soup. though you shouldnt need to do this, its wonderful . to many seasonings cover up the distinct taste of the leeks. or if soup is too thin for your taste add some more of the canned evaporeted milk.

Answer 6

i have never made it but try www.foodnetwork.com i'm sure you'll find something there. i found and am going to make hot and sour pumpkin soup this weekend...have fun and good luck

Answer 7

http://www.cooks.com/rec/view/0,191,133188-245192,00.html

http://www.cooks.com/rec/view/0,1948,132189-245195,00.html

http://www.cooks.com/rec/doc/0,1648,137190-242196,00.html

http://www.cooks.com/rec/doc/0,1748,128178-252194,00.html