LEEK POTATO AND BACON SOUP RECIPES

Name: Potato Leek Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 medium leeks (dark green stems removed); 1/2 large white onion (chopped); 2 medium russet potatoes (peeled and cut into cubes); 1 tablespoon flour (use AP gluten free flour for GF); 1 tbsp butter; 4 cups chicken stock (use vegetable broth for vegetarians); 1/2 cup 2% milk; salt and fresh pepper

CLASSIC POTATO LEEK SOUP - SKINNYTASTE

Classic Potato Leek Soup - Skinnytaste image

Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!

Provided by Gina

Categories Dinner Side Dish Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

Ingredients

4 medium leeks (dark green stems removed)
1/2 large white onion (chopped)
2 medium russet potatoes (peeled and cut into cubes)
1 tablespoon flour (use AP gluten free flour for GF)
1 tbsp butter
4 cups chicken stock (use vegetable broth for vegetarians)
1/2 cup 2% milk
salt and fresh pepper

Steps:

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame.
Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken stock, leeks, onion, potatoes and bring to a boil.
Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
Serve immediately.

Nutrition Facts : ServingSize 1 -1/2 cup, Calories 133 kcal, CarbohydrateContent 23.5 g, ProteinContent 4.5 g, FatContent 2.5 g, SaturatedFatContent 1.5 g, CholesterolContent 7 mg, SodiumContent 416 mg, FiberContent 3 g, SugarContent 5 g

POTATO LEEK SOUP RECIPE | ROBERT IRVINE | FOOD NETWORK

Potato Leek Soup Recipe | Robert Irvine | Food Network image

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

Ingredients

8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream

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.

More about "leek potato and bacon soup recipes"

LEEK AND POTATO SOUP RECIPE | EPICURIOUS

This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.
From epicurious.com
Reviews 3.6

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

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BAKED POTATO SOUP | VEGETABLE RECIPES | JAMIE OLIVER

The parmesan rind adds a nice savoury note, but don’t worry if you don’t have it – this is a soup to warm you up, not send you out into the cold to the shops.
From jamieoliver.com
Total Time 2 hours 20 minutes
Calories 353 calories per serving

1. If you’re using leftover baked potatoes, skip these first 3 steps. Preheat the oven to 180ºC/gas 4. Wash the potatoes and dry well, then prick each one with a fork and wrap in foil.
2. Put on a rack in the middle of the oven and cook for about 1 hour 15 minutes. The exact time depends on the size of your potatoes, but to check, give them a quick squeeze, bearing in mind they’ll be hot: the potato should just give under your fingers.
3. Remove from the oven then, when cool enough to handle, cut them into quarters. Leave to cool completely.
4. Peel and dice the onion. Melt the butter in a large saucepan over a medium-low heat and cook the onion for 10 minutes, or until soft.
5. Cut the potatoes, skin and all, into 2cm chunks. Add the potato and Parmesan rind to the pan, season, then cook for 5 minutes.
6. Add 1.25 litres of stock, bring to the boil, then reduce the heat and simmer for 30 minutes.
7. Remove the rind, then purée the soup until smooth with a stick blender or in a liquidiser. Return to the pan, check the seasoning, and thin with the remaining stock, if you like.
8. Serve garnished with a dollop of sour cream, snipped chives and a pinch of black pepper. Delicious with crumbled Lancashire cheese and crisp, crumbled bacon on the side for the whole baked potato experience.

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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.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category main-dish
Cuisine french

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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LEEK AND POTATO SOUP RECIPE | EPICURIOUS

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

See details

BAKED POTATO SOUP | VEGETABLE RECIPES | JAMIE OLIVER

1. If you’re using leftover baked potatoes, skip these first 3 steps. Preheat the oven to 180ºC/gas 4. Wash the potatoes and dry well, then prick each one with a fork and wrap in foil.
2. Put on a rack in the middle of the oven and cook for about 1 hour 15 minutes. The exact time depends on the size of your potatoes, but to check, give them a quick squeeze, bearing in mind they’ll be hot: the potato should just give under your fingers.
3. Remove from the oven then, when cool enough to handle, cut them into quarters. Leave to cool completely.
4. Peel and dice the onion. Melt the butter in a large saucepan over a medium-low heat and cook the onion for 10 minutes, or until soft.
5. Cut the potatoes, skin and all, into 2cm chunks. Add the potato and Parmesan rind to the pan, season, then cook for 5 minutes.
6. Add 1.25 litres of stock, bring to the boil, then reduce the heat and simmer for 30 minutes.
7. Remove the rind, then purée the soup until smooth with a stick blender or in a liquidiser. Return to the pan, check the seasoning, and thin with the remaining stock, if you like.
8. Serve garnished with a dollop of sour cream, snipped chives and a pinch of black pepper. Delicious with crumbled Lancashire cheese and crisp, crumbled bacon on the side for the whole baked potato experience.

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From thepioneerwoman.com
Reviews 5
Total Time 4 hours 20 minutes
Category feed a crowd, appetizers, comfort food, dinner, soup
Cuisine American, Comfort Food

Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6-8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
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