POTATO RECIPE SOUP 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.

BAKED POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

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

I found our favorite soup in an unexpected place—a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. —Linda Mumm, Davenport, Iowa

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 7

Ingredients

2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced

Steps:

Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.

Nutrition Facts : Calories 277 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 1061mg sodium, CarbohydrateContent 41g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 11g protein.

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