LEEK SOUP MIX RECIPES

Name: Leek Soup
Prep time: 30 min
Total time: 30 min
Yield: 12 servings (3 quarts).
Cuisine: Jewish
Ingredients: 6 wild leeks; 1 medium onion, thinly sliced; 1/4 cup butter, cubed; 6 medium potatoes, peeled and sliced; 6 cups chicken broth; 1/2 cup minced fresh parsley; 1 egg yolk, beaten; 1-1/2 teaspoons salt; 1/4 teaspoon pepper; Pinch ground nutmeg; 2 cups half-and-half cream; 4 bacon strips, cooked and crumbled

LEEK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Leek Soup Recipe: How to Make It - Taste of Home image

When leeks are perfect for picking in my area, I start making this hearty leek soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season. —Cecilia Chynoweth, Hamilton, Ontario

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

6 wild leeks
1 medium onion, thinly sliced
1/4 cup butter, cubed
6 medium potatoes, peeled and sliced
6 cups chicken broth
1/2 cup minced fresh parsley
1 egg yolk, beaten
1-1/2 teaspoons salt
1/4 teaspoon pepper
Pinch ground nutmeg
2 cups half-and-half cream
4 bacon strips, cooked and crumbled

Steps:

Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SLOW COOKER CHICKEN WITH LEEK SOUP MIX RECIPE | ALLRECIPES

Slow Cooker Chicken with Leek Soup Mix Recipe | Allrecipes image

I discovered this recipe by accident when I just threw together some ingredients I had in the house. Everyone loved it! Now it's become a regular.

Provided by ATAUB

Categories Meat and Poultry Chicken Breast

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Cook Time 7 hours 0 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 onion, chopped
6 skinless, boneless chicken breast halves
1 (1.8 ounce) package dry leek soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup

Steps:

Evenly spread onion in the bottom of a slow cooker. Place chicken on top of onion, and sprinkle with dry leek soup mix. Mix the cream of mushroom soup and cream of chicken soup in a bowl, and pour into the slow cooker.
Cover, and cook 7 to 8 hours on Low.

Nutrition Facts : Calories 247.2 calories, CarbohydrateContent 13.9 g, CholesterolContent 65.9 mg, FatContent 9.3 g, FiberContent 0.6 g, ProteinContent 26.1 g, SaturatedFatContent 2.7 g, SodiumContent 1143.1 mg, SugarContent 1.8 g

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LEEK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

When leeks are perfect for picking in my area, I start making this hearty leek soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season. —Cecilia Chynoweth, Hamilton, Ontario
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Lunch
Cuisine Jewish
Calories per serving

Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.

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In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes. Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.

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