Hi,I have lots of potatoes and leeks and want to know how to make soup.Anyone have good recipes?
potato and leek soup recipes?
- Thread starter pringle
- Start date
Sauté sliced leeks in olive oil and/or butter. Add some salt as they sauté. Move leeks to the soup pot. Add a couple of cloves of garlic and some onion, celery and carrot to the sauté pan with more fat if necessary. When they're slightly brown and soft, add them to the pot. Add about a quart of chicken broth and bring to a boil. Cut the heat to a simmer
Cube potatoes with or without skins as the broth heats. Add the potatoes and some more salt (unless the broth is salty). Cook until the potatoes are tender. Add some cream or half and half if you want at the end. Garnish with crispy bacon. You can use the bacon fat to sauté the veggies if you want to go over the top as far as heart disease goes.
Cube potatoes with or without skins as the broth heats. Add the potatoes and some more salt (unless the broth is salty). Cook until the potatoes are tender. Add some cream or half and half if you want at the end. Garnish with crispy bacon. You can use the bacon fat to sauté the veggies if you want to go over the top as far as heart disease goes.
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One of the ways I would make it is potato cheese soup with sliced leeks in it.
Boil diced taters. drain taters when done. mash (like you are gonna make mashed potatoes) to the consistently you want your soup (chunky to very smooth depending on preference). Add butter and any seasonings you prefer ( salt, pepper, basil, garlic powder, etc). add milk and heavy cream until a nice thick soup consistently. Return to stove. Shred cheese (I personally like sharp cheddar). Add cheese to soup and mix until thoroughly melted and mixed together. In separate skillet, saute sliced leeks (and garlic maybe?). Toss sauteed leeks, etc. into soup.
ETA: you can add bacon to the soup as well. YUM!
Boil diced taters. drain taters when done. mash (like you are gonna make mashed potatoes) to the consistently you want your soup (chunky to very smooth depending on preference). Add butter and any seasonings you prefer ( salt, pepper, basil, garlic powder, etc). add milk and heavy cream until a nice thick soup consistently. Return to stove. Shred cheese (I personally like sharp cheddar). Add cheese to soup and mix until thoroughly melted and mixed together. In separate skillet, saute sliced leeks (and garlic maybe?). Toss sauteed leeks, etc. into soup.
ETA: you can add bacon to the soup as well. YUM!
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Do you need clarifications on quantities? I gave the "southern style" directions.
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Is that what it's called? I gave the same sort of directions, but I am not from the south. My family is and that is how I was taught to cook, so maybe that is where it came from. I can't follow a recipe for the life of and "add" stuff in the quantities I think appropriate.
I think it also comes from just being comfortable around food and understanding how it works when it cooks. I had to learn it from a science point of view, but most Southern folks will learn to cook that way.
This one is also amazing. You could omit the onion and double the leeks. I love this soup!
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I make it almost the same way, but we process in a food processor for a smooth, thicker soup before serving. Good either way. Wish I had some leeks ready in the garden, now I'm hungry for this!
I make it almost the same way, but we process in a food processor for a smooth, thicker soup before serving. Good either way. Wish I had some leeks ready in the garden, now I'm hungry for this!
My German potatoe and leek soup.
two leeks sliced thin (whites and part of green)
Baby red potatoes quartered and then sliced thin (so they look like litle pie slices)
Fresh thyme (tie it in a bundle)
one large or two small hamhocks
red pepper flakes if you like
Simmer hocks until skin and fat seperates ( a couple of hours). remove fat and skin, shred meat from bone and return meat and bone to pot (give chickens fat and skin)
add other ingredients and simmer gently until potatoes are tender.
remove bones and thyme bundle.
this is best if you chill and then reheat and serve next day.
freezes well.
two leeks sliced thin (whites and part of green)
Baby red potatoes quartered and then sliced thin (so they look like litle pie slices)
Fresh thyme (tie it in a bundle)
one large or two small hamhocks
red pepper flakes if you like
Simmer hocks until skin and fat seperates ( a couple of hours). remove fat and skin, shred meat from bone and return meat and bone to pot (give chickens fat and skin)
add other ingredients and simmer gently until potatoes are tender.
remove bones and thyme bundle.
this is best if you chill and then reheat and serve next day.
freezes well.
This is one we like a lot
Sausage and Leek Soup
Yield: Makes 6 main-course servings
4 medium leeks (white and pale green parts only), halved lengthwise, then chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
1 stick (1/2 cup) unsalted butter
8 cups chicken stock or low-sodium chicken broth (64 fluid ounces)
2 medium boiling potatoes
5 tablespoons all-purpose flour
1 cup thinly sliced smoked kielbasa
2 teaspoons chopped fresh marjoram
White pepper to taste
Wash leeks in a large bowl of cold water, then lift out and drain well in a colander.
Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
While stock simmers, peel potatoes and cut into 1/2-inch cubes.
Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.
Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.
Sausage and Leek Soup
Yield: Makes 6 main-course servings
4 medium leeks (white and pale green parts only), halved lengthwise, then chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
1 stick (1/2 cup) unsalted butter
8 cups chicken stock or low-sodium chicken broth (64 fluid ounces)
2 medium boiling potatoes
5 tablespoons all-purpose flour
1 cup thinly sliced smoked kielbasa
2 teaspoons chopped fresh marjoram
White pepper to taste
Wash leeks in a large bowl of cold water, then lift out and drain well in a colander.
Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
While stock simmers, peel potatoes and cut into 1/2-inch cubes.
Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.
Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.
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