POTATO LEEK SOUP SOUR CREAM RECIPES

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POTATO LEEK SOUP RECIPE WITH SOUR CREAM - DAISY BRAND



Potato Leek Soup Recipe with Sour Cream - Daisy Brand image

Provided by DAISYBRAND.COM

Categories     Main Dishes    Soups and Chili

Total Time 1 hours 0 minutes

Prep Time 1 hours 0 minutes

Cook Time 0 minutes

Yield 16 (1 cup per serving)

Number Of Ingredients 13

onion
leeks
butter
bacon
potatoes
chicken broth
2% milk
garlic salt
pepper
ground sage
water
Daisy Sour Cream
shredded cheddar cheese

Steps:

  • {"@type": "HowToStep","text": "Peel and dice the onion. Cut off the root and the green part of the leeks and throw them away. Wash the white part thoroughly and cut into thin slices. Sauté the leeks and the onion in butter for 10 minutes or until opaque. " }
  • {"@type": "HowToStep","text": "Fry the bacon and set aside." }
  • {"@type": "HowToStep","text": "Peel the potatoes and cut in 1/4 inch slices." }
  • {"@type": "HowToStep","text": "Combine all ingredients except for the sour cream, cheddar cheese and bacon in a large saucepan and simmer on medium heat until the potatoes are soft. " }
  • {"@type": "HowToStep","text": "Put the potatoes in blender or food processor (without the liquid) a small amount at a time and blend until smooth. " }
  • {"@type": "HowToStep","text": "Fold in the sour cream. Add the potato mixture back to the reserved soup and stir until combined. Add extra salt, pepper or sage to taste. " }
  • {"@type": "HowToStep","text": "Serve the soup garnished with cheddar cheese and crumbled bacon." }

Nutrition Facts : Calories 162, FatContent 6, CholesterolContent 18, FiberContent 3, SodiumContent 470, ProteinContent 5, CarbohydrateContent 23

LEEK & POTATO SOUP RECIPE | EATINGWELL



Leek & Potato Soup Recipe | EatingWell image

Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and creamy.

Provided by EatingWell Test Kitchen

Categories     Healthy Potato Soup Recipes

Total Time 45 minutes

Number Of Ingredients 8

1?½ teaspoons canola oil
3 leeks, trimmed, cleaned and thinly sliced (3 cups)
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
6 cups reduced-sodium chicken broth
1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
½ cup reduced-fat sour cream
Salt & freshly ground pepper, to taste

Steps:

  • Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
  • Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.
  • Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.

Nutrition Facts : Calories 151.6 calories, CarbohydrateContent 25.1 g, CholesterolContent 7.8 mg, FatContent 3.7 g, FiberContent 2.1 g, ProteinContent 6.5 g, SaturatedFatContent 1.6 g, SodiumContent 629.8 mg, SugarContent 2.9 g

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