POTATO AND LEEK SOUP 1

POTATO AND LEEK SOUP

Potato Leek Soup Ingredients

• 2 lbs. Russet potatoes
• 1 lb. leeks, washed and chopped
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 5 cups chicken stock or broth
• 1/2 cup milk
• 4 tablespoons butter
• 2 tablespoons chopped flat leaf parsley
• salt and pepper
• 6 tablespoons cream or half-and-half
• 1/2 cup shredded cheddar cheese or chives

Potato Leek Soup Instructions

Melt the butter over medium heat in a large saucepan. Add the potatoes, leeks, onion, celery, carrot; cover, and cook for 5-7 minutes, stirring frequently.

Add the chicken stock or broth, 1/2 cup milk, salt and pepper. Reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.

Mash the potatoes and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. Be sure the soup has cooled for 15 minutes before processing in a food processor.

When ready to serve, reheat the soup, serve in bowls and swirl 1 tablespoon half-and-half into each serving. Sprinkle with chives or shredded cheddar cheese.

Serves 6.

POTATO AND LEEK SOUP RECIPE 2

POTATO AND LEEK SOUP RECIPE 2

Potato Leek Soup Recipe Ingredients

• 6 medium potatoes, peeled and chopped
• 2 medium leeks, sliced and rinsed well
• 1 tabs oil and 1 tabs butter
• good amount of strong chicken stock
• coriander powder 1 tsp
• fresh ground pepper
• milk or cream 1/2 cup
• 1 large bayleaf
• Chopped chives

Potato Leek Soup Recipe Instructions

Gently fry the potatoes, leek. coriander powder, pepper, bayleaf in the oil and butter mixture. DO NOT BURN THE SPICES! Add chicken stock and cook gently until all ingredients are soft.. as a general rule the more chicken stock you add the more liquid the soup will become. Add the cream/milk and then cook no longer! Blend soup and serve in a bowl with a topping of chives with crusty bread.

POTATO LEEK SOUP IN A BREAD BOWL SOUP

POTATO LEEK SOUP IN A BREAD BOWL SOUP RECIPE

Potato Leek Soup Recipe Ingredients :

• 3 potatoes, coarsely chopped
• 2-3 leeks, white part only
• 2 cans chicken broth
• Salt to taste
• 1 - 1 1/2 c. milk

Slice leeks lengthwise and clean. Bring potatoes, leeks, and broth to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Puree mixture in food process or until smooth. Return to pan, add milk and heat.

BREAD BOWLS:

• 4 sm. sour dough rounds
• 2 cloves garlic, halved
• 1/4 - 1/2 c. Parmesan cheese, grated

Potato Leek Soup Recipe Instructions

Remove the top third of each loaf and scoop out center, leaving 1/2" all around. Rub inside of round with cut side of garlic and sprinkle with 1 to 2 tablespoons Parmesan. Place rounds on baking sheet. Bake at 350 degrees until browned. Divide soup between the four bowls.

POTATO LEEK SOUP

POTATO LEEK SOUP
A nice potato leek soup recipe to try !
INGREDIENTS

• 3 leeks
• 4 potatoes, quartered
• 1/4 cup butter
• 1/2 cup milk
• 1/2 cup light cream
• 1 qt. water or chicken stock
• 1/4 teaspoon fresh chopped chervil
• 2 tbsp. each chopped celery and shallots
• 1/8 teaspoon celery seed
• parsley, to garnish

Potato Leek Soup INSTRUCTIONS
Firsf of all peel and quarter the potatoes.
Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes.

And then add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes.

Next is to remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons. The potato leek soup recipe is ready to serve...nice !
cream-of-leek-and-potato-soup-recipe