CREAM OF LEEK SOUP RECIPE RECIPES

Name: Cream of Leek and Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: french
Ingredients: 3 cups sliced leeks, white and tender green parts; 3 cups peeled and roughly chopped baking potatoes, like russets; 6 cups water; 11/2 teaspoons salt; 1/2 cup heavy cream; 1/2 cup creme fraiche or sour cream; 1/3 cup minced chives or parsley

CREAM OF LEEK AND POTATO SOUP RECIPE | FOOD NETWORK

Cream of Leek and Potato Soup Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 cups sliced leeks, white and tender green parts
3 cups peeled and roughly chopped baking potatoes, like russets
6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1/3 cup minced chives or parsley

Steps:

In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!) RECIPE - FOOD.COM

Potato and Leek Soup (Creamy but No Cream!) Recipe - Food.com image

Make and share this Potato and Leek Soup (Creamy but No Cream!) recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 tablespoons olive oil
2 leeks, washed and sliced (use only white and light green part and make sure all sand or dirt is washed off)
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth or 6 cups vegetable broth
1 1/4 lbs red potatoes, peeled and cubed
1 teaspoon dried thyme
1/2 teaspoon chili powder

Steps:

Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.

Nutrition Facts : Calories 170.6, FatContent 6.2, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 774.1, CarbohydrateContent 21.9, FiberContent 2.5, SugarContent 3.6, ProteinContent 7.4

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