Best 3 Green Garlic Potato And Leek Soup Recipes

Indulge in the delightful flavors of spring with our delectable Green Garlic, Potato, and Leek Soup. This hearty and comforting soup is packed with the vibrant flavors of fresh green garlic, tender potatoes, and aromatic leeks, creating a symphony of flavors in every spoonful. Accompany your meal with our equally enticing recipes featured in this article:

1. **Loaded Baked Potato Soup**: Experience the ultimate comfort food with our Loaded Baked Potato Soup, brimming with the richness of cheddar cheese, crispy bacon, and fluffy potatoes.

2. **Creamy Broccoli Cheddar Soup**: Dive into a bowl of our velvety Creamy Broccoli Cheddar Soup, where tender broccoli florets and gooey cheddar cheese unite in a luscious embrace.

3. **Chicken and Wild Rice Soup**: Savor the hearty goodness of our Chicken and Wild Rice Soup, featuring succulent chicken, nutty wild rice, and an array of vegetables in a flavorful broth.

4. **Tuscan Sausage Soup**: Embark on a culinary journey to Tuscany with our Tuscan Sausage Soup, where spicy sausage, tender kale, and cannellini beans come together in a tantalizing broth.

5. **Slow Cooker Creamy Tortellini Soup**: Let your slow cooker do the work with our Slow Cooker Creamy Tortellini Soup, a delightful blend of cheese tortellini, vegetables, and a creamy broth that will warm your soul.

These recipes offer a range of flavors and textures to satisfy every palate, making this article your ultimate destination for delectable soup recipes.

Let's cook with our recipes!

POTATO LEEK SOUP

Potato Leek Soup image

Provided by Bryan Miller

Categories dinner, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

4 Idaho potatoes, peeled and diced
Salt and freshly ground pepper
4 tablespoons unsalted butter
1 large Spanish onion, peeled and diced
3 medium leeks, cleaned and diced
1 bouquet garni (bay leaves, parsley and thyme in cheesecloth; also available in specialty food markets)
4 cups chicken stock
1 cup heavy cream
1 1/2 bunches watercress, cleaned, stems removed and chopped
1 1/2 pounds bay scallops
1 bunch chives for garnish

Steps:

In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 25 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1304 milligrams, Sugar 8 grams, TransFat 0 grams

POTATO, LEEK, AND ROASTED GARLIC SOUP

Potato, Leek, and Roasted Garlic Soup image

One night I was watching Emeril and he made a garlic soup. I made the garlic soup and enjoyed it, but decided I'd rather have something else in it rather than having to put bread in the soup to make it feel like it had substance. So I took what I knew of the garlic soup and I took what I knew of leek soup and a smashed them together.

Provided by Ambrosia for Guen

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 head garlic
3 garlic cloves, chopped
2 large leeks
1 lb red potatoes
1 quart chicken stock
3 cups water
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. Wrap garlic and roast at 400°F until very lightly golden. set aside to cool.
Chop cloves of garlic and slice white and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. Sauté until soft. Cut potatoes into small wedges and add to the pot. sauté for just a few seconds and salt and pepper. Cover with water. Add half of the qt of chicken stock. from here, you add water and stock to taste.
Squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. Smash any large pieces. Bring soup to a boil.
Turn heat down to simmer until potatoes are soft. Salt, and pepper to taste. Add any other herbs or spices at this time (thyme is always lovely with chicken stock).

GARLIC POTATO LEEK SOUP

Garlic Potato Leek Soup image

This leek and potato soup gets its delicious garlicky flavor from a seasoned dressing mix. Sprinkle with chives just before serving for maximum appeal.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 8

Ingredients

1/2 cup prepared GOOD SEASONS Garlic & Herb Dressing Mix
4 large leeks (about 2 lb.), cut into 1/4-inch-thick slices
4 large russet potatoes, peeled, cubed (about 4 cups)
1-1/4 qt. (5 cups) water
1 tsp. salt
1/2 tsp. pepper
1 cup milk
1/4 cup chopped fresh chives

Steps:

Heat 1/4 cup of the dressing in large stockpot on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 min. or until potatoes are tender. Cool 10 min.
Add leek mixture, in batches, to blender; cover. Blend until pureed. Return to stockpot.
Stir in milk and remaining 1/4 cup dressing; cook on medium heat until heated through, stirring frequently. Sprinkle with chives just before serving.

Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

Tips:

Choose fresh, young garlic: The flavor of young garlic is milder and sweeter than mature garlic, making it ideal for soups. Look for garlic with bright green stalks and firm, unblemished bulbs.
Use a variety of leeks: Both the white and green parts of leeks can be used in this soup. The white part has a milder flavor, while the green part is more pungent. Using a combination of both parts will give the soup a more complex flavor.
Don't overcrowd the pot: When sautéing the vegetables, make sure not to overcrowd the pot. This will prevent them from cooking evenly and will make the soup watery.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
Season to taste: Once the soup is finished, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

This green garlic, potato, and leek soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The young garlic gives the soup a mild and sweet flavor, while the leeks add a more pungent flavor. The potatoes help to thicken the soup and make it creamy. This soup is also a good source of vitamins and minerals, making it a healthy and satisfying meal.