POTATO LEEK SOUP RECIPE | ROBERT IRVINE | FOOD NETWORK
For a warm bowl of creamy comfort, try Robert Irvine's Potato Leek Soup recipe from Dinner: Impossible on Food Network.
Provided by Robert Irvine : Food Network
Categories main-dish
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
- Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
POTATO-LEEK SOUP RECIPE: HOW TO MAKE IT
This savory potato-leek soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.—Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Lunch
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. , Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.
Nutrition Facts : Calories 284 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 713mg sodium, CarbohydrateContent 33g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 7g protein.
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POTATO LEEK SOUP RECIPE | ROBERT IRVINE | FOOD NETWORK
For a warm bowl of creamy comfort, try Robert Irvine's Potato Leek Soup recipe from Dinner: Impossible on Food Network.
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- Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
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