Potato Leek soup? any Ideas?!
Potato Leek soup? any Ideas?
Answers: ****-a-leekie is a traditional potato leek soup with no cream in in. I love this soup! Here's the recipe I use from my cook book. Just add potatoes to it and if you want a cream soup add2 cups heavy cream to the soup at the last 15 minutes of simmering and adjust seasonings.
****-a-leekie Soup (Chicken and Leek Soup)
David Herzog
1 Medium carrot, sliced
2 tsp. Salt
1 Bay leaf
4 cup Water
1 Medium stalk celery, sliced
2 tsp. Chicken bouillon
1/4 tsp. Pepper
1 1/2 cup Sliced leeks, with tops and washed well
Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes. Serves 4 to 6 5-7 large russet potatoes -- cubed
2-3 large leeks -- chopped (Use as much of the leek that you can)
1-1.5 yellow onions -- chopped
10 leaves fresh basil -- diced
1/8 cup of tyme (dried)
3 - 4 cloves of garlic --diced
salt / pepper / garlic powder to taste
Knorr's potato leek soup mix (or Arrow root to thicken a bit)
8-12 quarts of water
The prep time is a bit missleading... This soup will cook for about 2 Hrs, but there's not much prep involved at all!
Peel and cube the potates.
Put potatoes, tyme and basil into salted water and boil for about 45 mins - 1 Hr.
Add the leeks, onions, and garlic to the mix. Turn down the heat and simmer for another 45 mins - 1 Hr. Stir frequently or the potatoes will burn to the bottom of the pot.
Add garlic powder for flavor and a little arrow root to thicken a bit. When I'm lazy I just use 2 packs of Knorr's potato leek soup.
Let cook another 5 mins or so stiring freq. check out this link
http://www.cookuk.co.uk/soup_starter/lee... 10 red petite potatoes diced
1 tbsp olive oil
1/2 red bell pepper chopped
3 leeks sliced (just up to the green part)
1 1/2 tbsp parsley
1 tbsp minced garlic
1 quart chicken or vegetable stock
1 pint sour cream
salt and pepper to taste
over medium heat saute leeks, garlic, red pepper in olive oil till almost cooked through, add potatoes and parsley and stir till coated. Add stock and bring to boil. reduce heat and cook till potatoes are almost falling apart. reduce to simmer and add sour cream. Salt and pepper to taste and serve.
if you add the sour cream while the broth is too hot it'll curdle