LEEKS AND POTATO RECIPE RECIPES

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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

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.

CREAMED LEEKS RECIPE - THE PERFECT VEGETARIAN SIDE DISH ...



Creamed Leeks Recipe - The Perfect Vegetarian Side Dish ... image

Creamed leeks are very simple to prepare. This leek recipe entails frying the leeks in butter and oil and finishing it off with cream. An amazingly creamy leek side dish that complements almost any type of meal!

Provided by Michelle Minnaar

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 5

2 leeks, washed
15ml (1 tbsp) butter
5ml (1 tsp) oil
100ml (3 oz) double cream
Salt and pepper, to taste

Steps:

  • Cut the whole leeks into 1cm (½ inch) slices.
  • Melt the butter in a frying pan and add the oil.
  • When the butter starts sizzling, add the leeks and continue cooking, stirring frequently, until the leeks have softened.
  • Add the cream and let it bubble for 1 minute.
  • Season to taste and serve immediately.

Nutrition Facts : ServingSize , Calories 117 calories, SugarContent 0.7 g, SodiumContent 7 mg, FatContent 12.1 g, SaturatedFatContent 7.1 g, TransFatContent 0.3 g, CarbohydrateContent 1.8 g, FiberContent 0.2 g, ProteinContent 0.9 g, CholesterolContent 32.9 mg

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POTATO LEEK SOUP RECIPE | ROBERT IRVINE | FOOD NETWORK
This creamy soup gets its luscious texture not just from heavy cream but also from the starchy potatoes. Russet (also known as Idaho) potatoes have a soft, dry white flesh that becomes velvety smooth when pureed. Tons of flavor comes from the leeks. They can often have grit between their layers and should be washed thoroughly before adding to the recipe: Brush away any dirt on the outside, then slice the white parts and transfer to a large bowl of cold water. Swirl the leeks around to release any residual dirt, then drain and repeat with more water until completely clean. Wash and use the green ends to flavor chicken or vegetable stock.
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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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LEEK & POTATO SOUP RECIPE - BBC GOOD FOOD
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
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  • Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
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Calories 243.8 calories per serving
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CREAMED LEEKS RECIPE - THE PERFECT VEGETARIAN SIDE DISH ...
Creamed leeks are very simple to prepare. This leek recipe entails frying the leeks in butter and oil and finishing it off with cream. An amazingly creamy leek side dish that complements almost any type of meal!
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  • Season to taste and serve immediately.
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LEEK POTATO SOUP RECIPE | ALTON BROWN | FOOD NETWORK
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 40 minutes
Category appetizer
  • 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.
See details


POTATO LEEK SOUP RECIPE | ROBERT IRVINE | FOOD NETWORK
This creamy soup gets its luscious texture not just from heavy cream but also from the starchy potatoes. Russet (also known as Idaho) potatoes have a soft, dry white flesh that becomes velvety smooth when pureed. Tons of flavor comes from the leeks. They can often have grit between their layers and should be washed thoroughly before adding to the recipe: Brush away any dirt on the outside, then slice the white parts and transfer to a large bowl of cold water. Swirl the leeks around to release any residual dirt, then drain and repeat with more water until completely clean. Wash and use the green ends to flavor chicken or vegetable stock.
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.
See details


LEEK & POTATO SOUP RECIPE - BBC GOOD FOOD
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Soup
Cuisine British
Calories 252 calories per serving
  • Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
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Reviews 4.9
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Calories 176 calories per serving
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CREAMED LEEKS RECIPE - THE PERFECT VEGETARIAN SIDE DISH ...
Creamed leeks are very simple to prepare. This leek recipe entails frying the leeks in butter and oil and finishing it off with cream. An amazingly creamy leek side dish that complements almost any type of meal!
From greedygourmet.com
Reviews 5
Total Time 25 minutes
Cuisine French
Calories 117 calories per serving
  • Season to taste and serve immediately.
See details


POTATO LEEK SOUP RECIPE | ROBERT IRVINE | FOOD NETWORK
This creamy soup gets its luscious texture not just from heavy cream but also from the starchy potatoes. Russet (also known as Idaho) potatoes have a soft, dry white flesh that becomes velvety smooth when pureed. Tons of flavor comes from the leeks. They can often have grit between their layers and should be washed thoroughly before adding to the recipe: Brush away any dirt on the outside, then slice the white parts and transfer to a large bowl of cold water. Swirl the leeks around to release any residual dirt, then drain and repeat with more water until completely clean. Wash and use the green ends to flavor chicken or vegetable stock.
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.
See details


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Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
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Total Time 45 minutes
Category Dinner, Soup
Cuisine British
Calories 252 calories per serving
  • Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
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