Best 9 Brotchan Foltchep Potato Leek Soup Recipes

CLASSIC POTATO LEEK SOUP

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
• Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
• Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

LEEK AND POTATO SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
• Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

BROTCHAN FOLTCHEP - POTATO & LEEK SOUP

Steps:

• In a large saucepan, melt the butter over medium heat.
• Add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently.
• Add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper.
• Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
• Discard the bay leaf, and let the soup cool for 10 to 15 minutes.
• Transfer to a blender or food processor in batches and process until smooth.
• Heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk.
• Heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving.
• Sprinkle with the chives.

POTATO LEEK SOUP

Steps:

• In large pot, place first 5 ingredients with enough water to cover and cook on medium-high until tender.
• Add in cream soup, potato flakes, ham, and half-and-half; stir.
• Add salt and pepper to taste. You can also add in garlic, or red pepper flakes to suit your taste.

POTATO LEEK SOUP

Steps:

• Add the first 7 ingredients into a stock pot and bring to a boil.
• Cover and simmer for 30- 45 minutes (or until potatoes have fallen apart). Note that the potatoes will have absorbed all of the stock.
• Stir to break up potatoes or mash them (will be like a puree).
• Add milk to desired consistency (you can use extra chicken stock for a non-dairy alternative).
• Serve with a dollop of sour cream and a pinch of chives.

DAIRY FREE POTATO LEEK SOUP

Steps:

• Please note that the bacon and leeks should be cooked at the same time that the broth and potatoes are being prepared.
• Bring vegetable broth to a boil in a 4 quart pot.
• Add diced potatoes and cover the pot.
• Allow to simmer until tender.
• Chop the bacon into 1/2 inch chunks and cook in a large pan.
• Slice the leeks thinly, using only the bulb and the lighter green parts of the leaves.
• Once the bacon is crispy, remove the bacon pieces, leaving the grease. Set bacon aside.
• Sauté the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula.
• Cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil.
• Add the cooked leeks to your potatoes.
• Using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices.
• Gently fold in bacon pieces.
• Serve hot, or chill for a great summer cool down.

POTATO & LEEK SOUP

Steps:

• In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
• Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
• Cover and simmer gently for about an hour or until potatoes are completely cooked through.
• Stir together cornstarch and water.
• Mix thoroughly.
• Add to soup, stirring constantly to avoid lumping.
• Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
• Add the cream and gently heat, but do not boil.
• Season with salt and pepper.
• Serve with garnishes.

POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD

Steps:

• Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
• Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
• Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
• Good hot, cold or room temperature.
• Variations:.
• The following may be simmered with the potatoes and leeks at the start:.
• Sliced or diced carrots or turnips.
• Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
• Half-cooked dried beans, peas, or lentils, including their cooking liquid.
• The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
• Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
• Shredded lettuce, spinach, sorrel, or cabbage.
• Diced, cooked leftovers of any of the preceding vegetables.
• Tomatoes, peeled, seeded, juiced and diced.

POTATO LEEK SOUP

Steps:

• Heat oil and butter in a large stock pot.
• Saute leeks slowly until tender but not browned.
• Add garlic and tomato and saute for 5 minutes longer.
• Add stock and water, bring to a simmer and add potatoes, coriander, Worcestershire sauce and salt and pepper.
• Simmer until potatoes are tender.
• Let cool and puree half or all if desired.
• For Vegetarian use the Braggs Liquid Aminos (soy sauce).