Good potato leek & bacon soup recipe that is easy please =)?!
I would love to make it tonight, just moved out of home for the first time not long ago & cant wait to cook my bf a nice home cooked meal =PWww@FoodAQ@Com
Answers:
Chop 2 medium size potatoes and two leeks!.
Put in pan !. Cover with water, bring to boil then simmer for about 20 minutes!.
Whilst its simmering add pinch of pepper!.(don't need salt if you're going to add bacon)
Then you can either puree/mash the softened vegetables or leave the soup lumpy!.
Bacon addition:
1!. if you can buy a ham bone - thats best - put it in at the beginning with the vegetables but allow the soup to simmer for about 15 minutes longer!.
2!. otherwise buy a couple of ozs chopped ham from the deli counter and add it to the soup any timeWww@FoodAQ@Com
Put in pan !. Cover with water, bring to boil then simmer for about 20 minutes!.
Whilst its simmering add pinch of pepper!.(don't need salt if you're going to add bacon)
Then you can either puree/mash the softened vegetables or leave the soup lumpy!.
Bacon addition:
1!. if you can buy a ham bone - thats best - put it in at the beginning with the vegetables but allow the soup to simmer for about 15 minutes longer!.
2!. otherwise buy a couple of ozs chopped ham from the deli counter and add it to the soup any timeWww@FoodAQ@Com
POTATO LEEK SOUP
3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt!. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
parsley to garnish
Peel and quarter the potatoes!.
Prepare the leeks by removing the green portions, reserving for another use if desired!. Cut down the center lengthwise and wash thoroughly!. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes!. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes!. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water!. Stir in the milk, cream, and remaining butter, reheating one minute if needed!. Season to taste with salt and pepper!. Garnish with parsley and croutons!.
Submitted by: CM
POTATO SOUP
6 slices bacon, pancetta or other pork
3 lbs!. potatoes
2 tsp!. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp!. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces!. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part)!. Peel and mince the garlic!. Slowly sauté these ingredients in 1 tablespoon butter!. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp!. (Add garlic last and do not allow to brown)!.
Wash, peel and slice potatoes into quarters!. In a saucepan cover potatoes with water and bring to a boil!. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes)!. Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter!.
When the butter melts, stir in the sour cream!. Pour in the cream and milk; add salt and pepper to taste!. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired!.Www@FoodAQ@Com
3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt!. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
parsley to garnish
Peel and quarter the potatoes!.
Prepare the leeks by removing the green portions, reserving for another use if desired!. Cut down the center lengthwise and wash thoroughly!. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes!. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes!. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water!. Stir in the milk, cream, and remaining butter, reheating one minute if needed!. Season to taste with salt and pepper!. Garnish with parsley and croutons!.
Submitted by: CM
POTATO SOUP
6 slices bacon, pancetta or other pork
3 lbs!. potatoes
2 tsp!. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp!. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces!. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part)!. Peel and mince the garlic!. Slowly sauté these ingredients in 1 tablespoon butter!. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp!. (Add garlic last and do not allow to brown)!.
Wash, peel and slice potatoes into quarters!. In a saucepan cover potatoes with water and bring to a boil!. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes)!. Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter!.
When the butter melts, stir in the sour cream!. Pour in the cream and milk; add salt and pepper to taste!. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired!.Www@FoodAQ@Com
Leek Potato Soup
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Sprung a Leek
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
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!.Www@FoodAQ@Com
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Sprung a Leek
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
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!.Www@FoodAQ@Com
A little bacon flavors this potato soup, along with leeks and onions!. Serve this hearty soup with crusty rolls or cornbread and a tossed salad!.
INGREDIENTS:
* 4 slices bacon
* 2 large leeks, white part only, cleaned, thinly sliced
* 1 medium onion, diced
* 2 tablespoons butter
* 1 tablespoon olive oil
* 3 tablespoons flour
* 3 cups chicken broth
* 2 cups diced potatoes
* 2 cups half-and-half or whole milk
* 1 tablespoon fresh chopped parsley
* salt and pepper, to taste
* fresh chopped parsley or thinly sliced green onion tops
PREPARATION:
Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble!. Set aside!. Pour off all but 1 teaspoon of the drippings off!. Add leeks and diced onion along with butter and oil!. Cook the mixture, stirring, until leeks are tender, about 10 minutes!. Sprinkle flour over the onion mixture and blend in!. Stir in chicken broth and potatoes!. Cook stirring, until thickened!. Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally!. Stir in half-and-half or cream and heat through!. Add the chopped parsley and salt and pepper to taste!. Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops!.
Serves 6!.
This tastes great!!Www@FoodAQ@Com
INGREDIENTS:
* 4 slices bacon
* 2 large leeks, white part only, cleaned, thinly sliced
* 1 medium onion, diced
* 2 tablespoons butter
* 1 tablespoon olive oil
* 3 tablespoons flour
* 3 cups chicken broth
* 2 cups diced potatoes
* 2 cups half-and-half or whole milk
* 1 tablespoon fresh chopped parsley
* salt and pepper, to taste
* fresh chopped parsley or thinly sliced green onion tops
PREPARATION:
Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble!. Set aside!. Pour off all but 1 teaspoon of the drippings off!. Add leeks and diced onion along with butter and oil!. Cook the mixture, stirring, until leeks are tender, about 10 minutes!. Sprinkle flour over the onion mixture and blend in!. Stir in chicken broth and potatoes!. Cook stirring, until thickened!. Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally!. Stir in half-and-half or cream and heat through!. Add the chopped parsley and salt and pepper to taste!. Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops!.
Serves 6!.
This tastes great!!Www@FoodAQ@Com
The whole potato, skin and all, goes into this thick soup, so wash the potatoes well!.
Sharp cheese works well in this soup because it melts smoothly!. Extra sharp will give you a more pronounced flavor but because of its lower moisture content, the soup will be less smooth!.
2 medium russet potatoes (about 1/2 pound each)
4 Tablespoons unsalted butter
2 medium leeks (white and light green parts), sliced and rinsed well
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
4 thick slices bacon, cut into 1/2-inch dice
1/2 cup milk
1/2 cup sour cream
1 cup grated sharp Cheddar (about 1/4 pound)
2 Tablespoons thinly sliced scallion greens or chives
Heat the oven to 375oF!.
Scrub the potatoes, pat dry, and pierce several times with a fork!. Set them directly on the oven rack and bake until very tender, about 1 hour!.
Let cool completely on a cooling rack!.
Melt the butter in a soup pot over medium-low heat!. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes!. Add the broth and 2 cups water!.
Simmer until the leeks are very tender, about 20 minutes!.
Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp!.
Transfer to a paper-towel lined plate to drain!.
Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half!.
Cut the flesh into 1/2-inch cubes and set aside!.
Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks!.
Purée the contents of the pot in batches in a blender until very smooth!.
Return the soup to a clean pot and reheat over medium low!.
Whisk together the milk and sour cream and then whisk this into the soup, along with 1/2 cup of the Cheddar!.
Stir in the diced potato!.
Season with salt and pepper!. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives!.
Or
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 - 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste!.
6 strip of fried crispy bacon(no photo on this but just crush n sprinkle over the top of you bowl of soup!.
Step by step photos!.
http://pinchmysalt!.com/2008/03/19/a-hear!.!.!.Www@FoodAQ@Com
Sharp cheese works well in this soup because it melts smoothly!. Extra sharp will give you a more pronounced flavor but because of its lower moisture content, the soup will be less smooth!.
2 medium russet potatoes (about 1/2 pound each)
4 Tablespoons unsalted butter
2 medium leeks (white and light green parts), sliced and rinsed well
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
4 thick slices bacon, cut into 1/2-inch dice
1/2 cup milk
1/2 cup sour cream
1 cup grated sharp Cheddar (about 1/4 pound)
2 Tablespoons thinly sliced scallion greens or chives
Heat the oven to 375oF!.
Scrub the potatoes, pat dry, and pierce several times with a fork!. Set them directly on the oven rack and bake until very tender, about 1 hour!.
Let cool completely on a cooling rack!.
Melt the butter in a soup pot over medium-low heat!. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes!. Add the broth and 2 cups water!.
Simmer until the leeks are very tender, about 20 minutes!.
Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp!.
Transfer to a paper-towel lined plate to drain!.
Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half!.
Cut the flesh into 1/2-inch cubes and set aside!.
Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks!.
Purée the contents of the pot in batches in a blender until very smooth!.
Return the soup to a clean pot and reheat over medium low!.
Whisk together the milk and sour cream and then whisk this into the soup, along with 1/2 cup of the Cheddar!.
Stir in the diced potato!.
Season with salt and pepper!. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives!.
Or
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 - 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste!.
6 strip of fried crispy bacon(no photo on this but just crush n sprinkle over the top of you bowl of soup!.
Step by step photos!.
http://pinchmysalt!.com/2008/03/19/a-hear!.!.!.Www@FoodAQ@Com