LEEK AND POTATO SOUP EPICURIOUS RECIPES

Name: Leek Potato Soup
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium; 3 tablespoons unsalted butter; Heavy pinch kosher salt, plus additional for seasoning; 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small; 1 quart vegetable broth; 1 cup heavy cream; 1 cup buttermilk; 1/2 teaspoon white pepper; 1 tablespoon snipped chives

LEEK POTATO SOUP RECIPE | ALTON BROWN | FOOD NETWORK

Leek Potato Soup Recipe | Alton Brown | Food Network image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories appetizer

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Steps:

Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

LEEK, POTATO, AND TARRAGON SOUP RECIPE - FOOD.COM

Leek, Potato, and Tarragon Soup Recipe - Food.com image

Recipe found on Epicurious.com - Bon Appetit/April 2003 edition. A very nice soup to make for the chilly months ahead.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons butter
2 leeks, sliced (white and pale green parts only)
1 small onion, chopped
4 garlic cloves, sliced
2 tablespoons water
1/2 lb red potatoes, unpeeled, cut into 1/2-inch pieces
4 cups low sodium chicken broth or 4 cups vegetable broth
2 teaspoons fresh tarragon, chopped
1/2 cup whipping cream
1/2 cup plain yogurt

Steps:

In a large heavy pot melt the butter over medium heat. Add the leeks, onion, garlic, and 2 tablespoons of water and cook approximately 10 minutes or until the leeks are golden brown.
Add potatoes and broth, bring to a boil. Reduce heat to low and simmer approximately 10 minutes or until potatoes are fork tender. Stir in tarragon, cream and yogurt, season to taste with salt and pepper.
Serve immediately.

Nutrition Facts : Calories 317.1, FatContent 22.4, SaturatedFatContent 13.5, CholesterolContent 67.6, SodiumContent 194.5, CarbohydrateContent 23.5, FiberContent 2.2, SugarContent 5, ProteinContent 8.9

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