Best 2 Loaded Potato Leek Soup Recipes
Indulge in the creamy delight of Loaded Potato Leek Soup, a culinary symphony that harmonizes the earthy flavors of potatoes and leeks with a symphony of savory ingredients. This hearty soup is a symphony of flavors and textures, featuring tender potatoes, sweet leeks, and a luscious broth brimming with savory bacon, aromatic garlic, and a hint of thyme. Topped with a symphony of shredded cheddar cheese, crispy bacon bits, and a sprinkle of chives, this soup is a feast for the senses, promising a satisfying and comforting experience.
In a realm of culinary delights, the Loaded Potato Leek Soup reigns supreme, offering a symphony of flavors that dance upon the palate. Embark on a culinary journey as we delve into the depths of this creamy masterpiece, exploring the secrets behind its velvety texture and irresistible taste. Discover the art of creating the perfect balance between potatoes and leeks, ensuring each ingredient retains its distinct character while harmonizing seamlessly within the soup. Learn the techniques for crafting a luscious broth infused with savory bacon, aromatic garlic, and a hint of thyme, transforming simple ingredients into a symphony of flavors.
Unveil the secrets of achieving the perfect topping, a medley of shredded cheddar cheese, crispy bacon bits, and a sprinkle of chives, each element contributing its unique charm to the overall experience. Allow your senses to be captivated by the symphony of textures, from the velvety smoothness of the soup to the delightful crunch of the toppings, culminating in a culinary masterpiece that lingers in the memory long after the last spoonful is savored.
LOADED POTATO-LEEK SOUP
When I was a child, my mother made potato and onion soup because it was affordable and fast. I've trimmed the calories, but it's still a comforting family favorite. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings (about 1-1/2 quarts).
Number Of Ingredients 10
Steps:
- Finely chop white portion of leek. Cut leek greens into thin strips; reserve for topping. In a 3- or 4-qt. slow cooker, combine potatoes, cauliflowerets, seasonings, broth and chopped leek. Cook, covered, on low 6-8 hours or until vegetables are tender., In a small skillet, heat oil over medium-high heat. Add reserved leek greens; cook 3-5 minutes. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Stir in lemon juice. Top with leek greens and, if desired, sour cream.
Nutrition Facts : Calories 108 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
LOADED BAKED POTATO LEEK SOUP
Steps:
- 1. In your soup pot, melt the butter and throw in the leeks. Cook them until they're soft, about 10 minutes or so over medium-high heat. Add salt and white pepper. 2. Then dump in the broth and potato chunks. Actually, dump in the potatoes first, then the broth. That way you won't splash the broth (just a little) like I did. 3. Bring to a boil and cook for about 20-30 minutes or until the potato chunks are tender enough to eat nicely. I tasted one and it was perfect. 4. Turn off your stove's heat, then use a slotted spoon to remove several spoonsful of potato/leek chunks to a bowl for safekeeping. Using an immersion blender or your regular blender, blend the soup until smooth. 5. Add the chunks you saved back into the soup, along with the heavy cream. Stir together. 6. Serve with shredded cheese, sour cream, and bacon on top. Oh, yum! Thick creamy deliciousness with cheesy drips coming off of your spoon
Tips:
- For a creamy and flavorful soup: Use high-quality chicken broth or vegetable broth and heavy cream. You can also add a dollop of sour cream or yogurt for extra richness.
- To save time: Use pre-cut potatoes and leeks. You can also use frozen leeks.
- To make the soup ahead of time: Prepare the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
- To garnish the soup: Use chopped fresh chives, parsley, or bacon bits. You can also serve the soup with a side of crusty bread or crackers.
Conclusion:
This loaded potato leek soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be prepared ahead of time. The soup is also a great way to use up leftover potatoes and leeks. So next time you're looking for a comforting and delicious soup, give this loaded potato leek soup a try!
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