Best 4 Creamy Potato And Leek Soup Recipes
Indulge in a velvety symphony of flavors with our creamy potato and leek soup! This comforting dish seamlessly blends the earthy sweetness of leeks with the creamy richness of potatoes, creating a delightful and wholesome experience. Perfect for a cozy dinner or a light lunch, this soup is not only easy to make but also packed with nutrients. Discover the magic of this classic recipe, along with variations such as a vegan version for those with dietary restrictions, a slow-cooker adaptation for effortless preparation, and a delectable roasted garlic and leek soup that adds a touch of smoky depth. Each recipe offers a unique twist on this timeless favorite, ensuring that there's something for every palate. So, grab your apron, gather your ingredients, and let's embark on a culinary journey of creamy indulgence!
Here are our top 4 tried and tested recipes!
CREAMY POTATO AND LEEK SOUP
Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!
Provided by Mama2ME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
- Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g
CREAMY POTATO, CARROT, AND LEEK SOUP
Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.
Provided by Andrea Luhman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
- Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
- Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g
POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)
Make and share this Potato and Leek Soup (Creamy but No Cream!) recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
- In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
- Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.
CREAMY LEEK AND POTATO SOUP
This creamy soup loaded with chicken, potatoes & leeks, made in slow cooker - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 8
Number Of Ingredients 8
Steps:
- Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.
- Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.
- Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for waxy potatoes that will hold their shape when cooked, and leeks that are fresh and green.
- Don't overcrowd the pot: When you're sautéing the leeks and potatoes, make sure you don't overcrowd the pot. This will prevent them from cooking evenly.
- Cook the leeks and potatoes until they're tender: This will ensure that they're flavorful and have a smooth texture.
- Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that's low in sodium and has a rich flavor.
- Season the soup to taste: Once the soup is cooked, season it to taste with salt, pepper, and other spices. You can also add a splash of cream or milk for extra richness.
Conclusion:
This creamy potato and leek soup is a delicious and comforting dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this soup a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
