Best 5 Chipotle Leek And Potato Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our Chipotle Leek and Potato Soup, a culinary masterpiece that tantalizes your taste buds. This creamy and hearty soup is a perfect blend of smoky chipotle peppers, aromatic leeks, and tender potatoes, simmered to perfection in a savory broth. As you savor each spoonful, you'll experience a harmonious balance of spice, smokiness, and earthiness. The soup is not only a delight to the palate but also a feast for the eyes, with its vibrant orange hue and garnish of fresh cilantro. Accompanying this main recipe are two additional culinary gems: a classic Leek and Potato Soup, a timeless favorite that showcases the natural sweetness of leeks and potatoes, and a delightful Vegan Chipotle Leek and Potato Soup, a plant-based rendition that caters to dietary preferences without compromising on flavor. These recipes offer a range of options to suit every palate and preference, making them perfect for a comforting meal or an impressive dinner party.

Let's cook with our recipes!

POTATO LEEK SOUP



Potato Leek Soup image

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Provided by Jennifer Segal

Categories     Soups

Time 1h5m

Yield 6

Number Of Ingredients 11

3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

Steps:

  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  • Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
  • Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg

LEEK POTATO SOUP



Leek Potato Soup 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

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

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.

POTATO LEEK SOUP



Potato Leek Soup image

Comforting, easy, and great for leftovers, this hearty potato leek soup is the perfect dinner contender for most situations and moods life throws at you.

Categories     comfort food     dinner     main dish     soup

Time 50m

Yield 6-8 servings

Number Of Ingredients 12

3 tbsp. olive oil
3 tbsp. unsalted butter
3 medium russet potatoes (about 2 1/4 lb.), peeled and chopped
3 leeks, white and light green parts only, thinly sliced
3 celery stalks, chopped, plus yellow leaves for garnish (optional)
3 garlic cloves, finely chopped
6 c. chicken broth
6 sprigs fresh thyme
1 1/2 tsp. kosher salt, plus more to taste
3/4 tsp. ground black pepper, plus more to taste
1 c. heavy cream, plus more for drizzling
Hot sauce and fried onions, optional

Steps:

  • In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  • Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
  • Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
  • Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.

CLASSIC POTATO LEEK SOUP



Classic Potato Leek Soup image

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

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.

SMOKY SWEET-POTATO SOUP



Smoky Sweet-Potato Soup image

A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce-which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 small leek, white and pale-green parts only, thinly sliced and rinsed well
1 tart green apple, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 teaspoon finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
6 cups chicken stock
1 medium canned chipotle chile in adobo sauce
Coarse salt and freshly ground pepper
1/2 cup salted pepitas (green hulled pumpkin seeds)

Steps:

  • Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
  • Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.

Tips:

  • Select the Right Potatoes: Opt for starchy potatoes like Yukon Gold or Russet potatoes, as they break down easily, creating a thick and creamy soup.
  • Roast the Leeks: Roasting the leeks intensifies their flavor and adds a smoky sweetness to the soup. Make sure to caramelize them slightly for extra flavor.
  • Use Good Quality Chipotle Peppers: Choose high-quality chipotle peppers in adobo sauce for a rich, smoky, and slightly spicy flavor. Adjust the amount of chipotle peppers based on your desired spice level.
  • Don't Overcook the Potatoes: Keep an eye on the potatoes to prevent overcooking. Overcooked potatoes can become mushy and lose their texture.
  • Season to Taste: Adjust the seasonings according to your preference. Taste the soup throughout the cooking process and add more salt, pepper, or chipotle peppers as needed.

Conclusion:

This Chipotle Leek and Potato Soup is a delicious and comforting dish perfect for chilly days. It combines the smoky heat of chipotle peppers, the sweetness of roasted leeks, and the creaminess of potatoes into a flavorful and satisfying soup. Serve it with crusty bread or a side salad for a complete meal. Enjoy this delightful soup with your loved ones, and don't forget to experiment with different toppings and garnishes to create your unique variation of this recipe.

Related Topics