How do you make leak and potato soup?!
How do you make leak and potato soup?
Answers:
Leek and Potato Soup
Ingredients:
3/4 cup of sliced leeks (whites and some green)
2 cups diced peeled potatoes (1/2 inch cubes)
1/4 cup butter or margarine
3 cups chicken broth (or cups water and 3 heaping tsps chicken bouillon)
3 tablespoons flour
3/4 teaspoon black pepper
1 teaspoon dried basil
1/4 teaspoon paprika
Nutmeg (2 sprinkles from the jar)
1/2 cup milk
1 tablespoon flour
Steps:
1. Melt butter in pot over medium heat, sautee leeks for 5 minutes.
2. Add potatoes and sautee 5 minutes more.
3. Whisk in 3 TBS flour and gradually whisk in chicken broth stirring constantly add pepper, basil and paprika.
4. Simmer for 20-25 minutes until potatoes are tender.
5. Whisk milk with 1 Tbs flour and whisk into soup.
6. Heat until bubbling again.
Good luck and enjoy! =)
I'm a chuck it in person , but i do love to cook, and I'm not bad at it.
fry leeks in butter till golden not brown
pour a pot of single cream into a saucepan
add leeks to it, and some potatoes already cooked and cut into Small pieces
add salt pepper to taste, then add a small amount of sugar
this will really lift it.
warm through st iring all the time, do not boil.
take of heat
mix approx two or three tea spoons of cornflour with water,
add to soup put back on heat and stir while it thickens. its quick easy and tasty,have fun
LEEK AND POTATO SOUP
5 or 6 leeks
3 tbsp. butter
3 c. diced potatoes
1 qt. chicken broth
1/4 tsp. salt
1/4 tsp. cayenne
1/8 tsp. nutmeg
2 tbsp. butter
2 tbsp. all-purpose flour
Wash leeks. Split lengthwise and rinse well to remove all sand. Cut in thin slices. Saute in 3 tablespoons butter in large skillet for 4 minutes. Add potatoes and broth. Bring to a boil and boil heavy for 2 minutes. Reduce heat and simmer until potatoes are tender. Strain out vegetables and put through masher, leaving them a little lumpy for texture. Return to broth. Season to taste with salt, cayenne, and nutmeg. In saucepan, melt 2 tablespoons butter and stir in flour. Add 1 1/2 cups broth and blend well while it thickens, then return to pot and stir until it comes to a boil. (Thickens after setting awhile.) Sprinkle cayenne and nutmeg on top and serve with crackers.
Leeks, potatoes, stock cube (veg or chicken) water. Ground pepper. Boil it up, liquidise it and add some parsley, coriander or other herb just before serving with garlic bread.
Vichyssoise
3 large leeks, white parts only, washed well and sliced thinly
2 Tablespoons butter
2 medium potatoes, peeled and sliced thinly
3 cups chicken stock
1 teaspoon salt
1 cup milk
1/4 teaspoon white pepper
1 cup whipping cream
Garnish: chopped chives
Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden. Add the stock, potatoes, and salt--bring to a simmer, then cover and simmer for 40 minutes. Puree, then press through a sieve to get a very fine texture.
Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight.
When ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives.
Hi ~
I like the version without the chicken stock .... it is equal parts of leek and potato cooked together in water to cover .... reserve the cooking liquid, puree the vegetables, return them to the cooking liquid, thicken it with beurre manie (which is equal parts of butter & flour, made into a little ball and added to the soup to disintegrate and thicken it) ... when the soup is thickened, add some light cream (milk will do fine for the calorie conscious), season it with s&p, even a touch of nutmeg will do ... heat it and serve ....
to accompany it: little pastries filled with cheese
Leek Potato Soup
3 ea Large Bunches Leeks
3 lb Potatoes
3 ea Large Onions
2 ea Garlic clusters
1 qt Milk (optional)
1 qt Half and Half (optional)
1 pt Heavy Cream (optional)
3 cups Chicken Stock (clear)
3 cups Water
Salt and/or Pepper
Peel the potatoes in advance and keep them submerged under cold water to prevent discoloration.
Smash the garlic clusters on their sides to separate the cloves. Cut off the large end of the cloves and crush the clove by laying the cloves on a flat surface, and pressing down on them under the side of the blade of a wide, bladed knife. Remove the peelings from the crushed cloves. (This is a very easy way to peel garlic.)
Inspect the leeks and remove any parts of the plants that are withered or discolored. Chop the onions. Coarsely chop the leeks, including the leaves. Sauté the leeks, onions, and garlic in peanut oil. Peanut oil seems to work best but olive oil or corn oil may be used. Sauté until tender. Set aside in a strainer to drain any excess oil.
Select a pot large enough to cook the potatoes with some room to spare for the soup. Add 3 cups of chicken stock and 3 cups of water. Make sure the chicken stock is clear; containing no fat. If homemade chicken stock is not available then substitute with instant chicken broth, but use locally prepared stock if possible.
Cook the potatoes in the stock/water combination for 25 - 30 minutes, or until done. Remove the potatoes and reduce heat under the pot, but keep the liquid hot.
Drain the potatoes and insure the sautéed vegetables are drained. Place potatoes and the drained vegetables in a food processor and blend on medium to high speed until smooth. Return the blended mixture to the liquid in the soup pot. Stir well and increase heat. Heat just to boiling. If the soup appears to be too thick at this stage slowly add a little more stock or water. If desired add salt and pepper to taste.
The soup is ready to serve at this point, especially as low fat or a lite soup. But I like to add milk or cream.
When the liquid reaches boiling point, add the milk or cream. Stir. Milk produces a thinner soup than the cream. Cream or Half-N-Half provides a full flavor with more body. Heat to just below the boiling point. Be careful at this stage and do not boil after adding the milk or cream. Too much heat at this time will cause the soup to stick to the pot and loose flavor.
Serve immediately with fresh baked bread or homemade croutons.
Additional comments:
The amounts of the ingredients are not critical to a successful soup. If you like garlic its hard to put too much in this recipe. The amount of onions can be varied also. The more onions, the better it seems to be. A ratio of one bunch of leeks to one pound of potatoes is OK. But more leeks don’t spoil it either.
For people without a large food processor: The potatoes can me prepared as if making mashed potatoes (with a mixer) but with just potatoes. If the mixture becomes too dry add water or milk while beating. Blend the sautéed vegetables in the food processor and add to the beaten potatoes. Blend until smooth before adding to the stock.
Enjoy! ~-~