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Leek and potato cream soup recipe

Leek and potato cream soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

A delicately flavoured soup. It's made by simmering together onions, leeks, potatoes in a pork stock, pureed and then blended with double cream. It's the perfect soup for the cold winter months.

46 people made this

IngredientsServes: 8

  • 160g onion, chopped
  • 115g butter
  • 90g leeks, chopped
  • 8 potatoes, peeled and sliced
  • 1.5 litres water
  • 1/2 teaspoon fresh thyme
  • 2 pork soup bones
  • 250ml double cream
  • salt and pepper to taste

MethodPrep:15min ›Cook:50min ›Extra time:1hr5min › Ready in:2hr10min

  1. In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the pork bones. Bring to the boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
  2. Remove bones and puree soup with a liquidiser or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

Ingredients

Ask at your local butchers for pork soup bones.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (45)

by Beth Jones Landreth

Incredibly delicious.. I am in Germany where leeks are plentiful and cheap.. I tried this kind of soup at a german restaurant and wanted to duplicate the recipe and this one is very close.-15 Jan 2003

by Pearl Watson

This seemes a good, basic, potato soup, but bland. I made it once per the recipe. When I made it again, instead of a ham bone, I used ham chunks and added garlic and onion powder as well as a LOT more thyme in it. I also just used my hand mixer so it would still be chunky but creamy. I took it to a church social and it was a hit.-26 Apr 2008


Cream of Jerusalem Artichoke, Leek and Potato Soup

“Cream of” soups have always been some of my favorites. They really bring out the flavor of the vegetables and love their creamy texture.

The Jerusalem artichoke, also called sunchoke, is native to eastern North America. It’s a root vegetable and is actually related to the sunflower. When the Jerusalem artichoke plants are in bloom they bright yellow flowers. Jerusalem artichokes have a similar appearance to ginger root, but the flavor isn’t remotely the same. Their name, “artichoke”, is fitting because they taste very much like artichokes. Their composition is very interesting. They have a high inulin content (which is converted into fructose) which accounts for its somewhat sweet flavor. They also lack starch and as a result have been promoted as a good substitute for potatoes for diabetics. Peak season in North America ranges from October through April.

Have you ever tried Jerusalem artichokes? How were they served or how did you prepare them?

Jerusalem artichokes have both a delicate and distinct pleasant flavor. They go wonderfully, for example, in gratins (recipe to come) and soups, like this Cream of Artichoke Soup where it’s paired with the wonderful buttery flavor of leek and the creamy texture of potato.

Heat the butter in a skillet over medium heat and saute the onion, garlic and leek until softened, 5-7 minutes. Add the flour and stir to combine. Cook for another 2 minutes.

Place the Jerusalem artichokes and potatoes in a stock pot with the broth, marjoram, broth granules, salt and pepper and bring to a boil. Boil for 10 minutes then add the leek mixture. Return to a boil, reduce the heat to medium, cover and simmer for another 25 minutes or until the Jerusalem artichokes and potatoes are soft.

Use an immersion blender (or place in stand blender) and puree to desired consistency. Add the heavy cream and blend to combine. If using a stand blender return the pureed soup back to the pot then stir in the cream). Heat through. Add salt and pepper to taste.

Serve immediately and enjoy! Great with a side salad and/or fluffy dinner rolls.


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Hey everyone! I'm Cody. Great to see you enjoying my recipes and food travel posts. Hope you are enjoying your time here, and if you want to learn more about me click my pic and it'll shoot you right over to the About page.


What ingredients do you need to make this easy recipe for potato leek soup?

You only need 5 ingredients for this simple recipe. Plus salt to taste and optional toppings-like yummy Spring pea shoots!

Potatoes

My recipe calls for Yukon Gold potatoes because they add a naturally creamy consistency to the soup. But, feel free to experiment with russet potatoes, purple potatoes (that would be so pretty!), sweet potato, red potatoes, or whatever potatoes you have on hand.

Chopped Leeks

While you can typically find leeks in the grocery store year round, especially late winter to early summer, early Spring is a perfect time to enjoy them.

Tip! Leeks are a dirty veggie. To clean leeks, be sure to clean & rinse ’em well to remove all the loose dirt.

Onion

I suggest choosing a sweet version, like Maui or Vidalia, for a subtle layer of additional flavor.

Vegetable Stock

I love making this potato soup recipe with Organic Imagine Vegetarian No Chicken Veggie Broth instead of chicken broth. But, feel free to use any vegetable broth you like.

Vegan Butter

I like Earth Balance Organic Whipped Buttery Spread or Melt Organic Spread to provide a buttery flavor. Extra virgin olive oil or avocado oil, both rich in heart healthy monounsaturated fats would work well too.

Optional Ingredients

Non-Dairy Milk: I don’t use any milk in this vegan potato soup, but feel free to add almond milk, coconut milk, coconut cream, cashew milk, or cashew cream for an extra creamy vegan potato leek soup recipe. If you want a little protein boost, swirl in organic soy milk.

Seasonings: Salt, nutritional yeast, black pepper, Dijon mustard, a splash of lemon juice…

Toppings: Spring pea shoots! Green onions, fresh parsley, dill, thyme sprigs, fresh chives, a drizzle of olive oil…


Creamy Potato, Leek and Celery Soup

Soups are so dependable. They are like that perfect spot on your couch that conforms to your body and feels “just right”. Whenever I want something comforting and soothing, I know just where to turn – my big soup pot.

Since my pregnancy has resurrected many health issues for me, food and I don’t always get along. Soups, however, never let me down. They are with me through thick and thin. This particular soup I created on one of my pregnant days, when I really wanted something creamy, with a punch of flavor, but would leave me feeling great. Soothing should be this soups middle name. It felt like a hug from the inside as I savored every spoonful.

Since then, I’ve many this soup many, many times. It has become a favorite not only for me, but for my whole family. I had made a big pot of this soup one day, and we had a bunch of my family members stop by our house. Of course, I offered them this soup, and they were all amazed by the flavor and the texture. I’ve been texting the recipe to my Mom, my sister in law, etc. and whenever I pass by a celery root at the store, this soup goes on my menu. I hope you give it a try it’s delicious any time of the year.

Ingredients:

If you’ve never worked with celery root, here’s an easy way to prep it. Cut it in half. Place the celery root with the cut side down on a cutting board, to give you a flat surface. Using a knife, go all the way around the celery root, peeling off the tough outer layer. Wash the celery root and it’s ready to be chopped at this point. Sauté onion, leeks, celery and garlic in butter or oil for about 8-10 minutes, on medium heat, covered, until tender and slightly golden. You really want to get the vegetables to be soft and start to get slightly brown in spots, since this will give them a sweeter, roasted and more concentrated flavor. Add the celery root during the last 5 minutes of sautéing. Add the potatoes and broth. Bring to a boil and then reduce the heat to a simmer. Cook, covered, until potatoes are cooked through, about 15 more minutes.

Return the soup to the pot and add the heavy cream, if you’re using it. The soup will be delicious without the cream, so you don’t have to add it if you don’t want to. I think it makes the soup more velvety and creamy, so I like to add it. Heat it through.

Directions

Preheat broiler. Place red peppers under broiler and turn as they roast so that they blacken evenly on all sides.

Put peppers in a small bowl and cover bowl. Let peppers steam 10 minutes, then remove from bowl and pull off skin. Use back of a knife to scrape away any bits that don't come off easily. Remove seeds, ribs, and stems from peppers. Chop flesh coarsely.

Melt butter in a soup pot over medium heat. Add roasted peppers and leeks. Stir in butter to coat well. Reduce heat to low, cover pot, and cook until leeks are tender and translucent, 5 to 7 minutes.

Add potatoes, broth and thyme. Bring to a simmer and cook, partially covered, until potatoes are soft enough to mash, 25 to 30 minutes.

During cooking, skim away and discard any foam that rises to surface. Keep liquid level constant by adding additional broth as necessary.

Remove and discard thyme. Strain solids, reserving the liquid. Puree solids with a small amount of liquid. Return puree to remaining liquid and strain through a fine sieve. Bring the soup back to a simmer.

Remove from heat and add heated cream. Season to taste with salt and pepper. Serve in heated bowls, garnish with green onions.


  • 2 large leeks
  • 1 to 1 and ¼ pounds of potatoes (3 medium)
  • ½ large onion
  • 1 oz butter
  • 2 thyme sprigs (fresh)
  • 2 bay leaves
  • 4 cups vegetable stock
  • ½ cup heavy whipping cream
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon white pepper

Optional

I included bacon and chives in the ingredient picture above, but these are completely optional and used only for garnish. This soup can be vegetarian when vegetable stock is used.


Julia Child’s Leek and Potato Soup Recipe

Click here for printer-friendly recipe!
What’s your favorite Julia Child quote? Leave a comment.

One of my favorite Chef Julia quotes is, “if you’re afraid of butter, use cream.” This Leek and Potato Soup, one of Chef Julia’s Master Recipes, is the perfect example of this tongue-in-cheek expression in action. Surprisingly simple and velvety smooth (and without the influence of butter), once you master this technique you’ll be able to create any soup your heart desires!

Adapted from Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child (Alfred A. Knopf, 2000). Copyright 2000 by Julia Child.


Ingredients:
3 cups sliced leeks (white and tender green parts)
3 cups peeled and roughly chopped “baking” potatoes
6 cups water
1-1/2 teaspoons salt
1/2 cup heavy cream or half-n-half
1/2 cup sour cream or creme fraiche, for garnish, optional


Julia’s No-nonsense Directions
Bring ingredients to the boil in a 3-quart saucepan. Cover partially and simmer 20 to 30 minutes, until vegetables are tender. Correct seasoning. Serve as is, or puree, and/or top each portion with a dollop of the cream.

For Cream of Leek and Potato Soup: After simmering the preceding soup, puree it and whisk in ½ cup heavy cream. Reheat to the simmer again before serving. Makes two quarts soup, about six entree servings.

Average Betty’s Step-by-Step

Prepare potatoes. Peel and chop into cubes.
Prepare leeks. Remove tough, green tops. Slice tender white portion in half. Wash thoroughly. Remove root and chop.
Add chopped potatoes and leeks to large pot.
Add water, salt and bring to a boil.

Reduce heat to simmer, cover and cook for 18-20 minutes or until leeks and potatoes are tender.

Carefully ladle into blender and puree until smooth.
Return pureed mixture to pot over medium-low heat.
Correct seasonings and stir in 1/2 cup heavy cream or half-n-half (if desired).
Serve piping hot with a dollop of sour cream, creme fraiche, chopped chives or parsley.


Search terms: julia child, julia child’s recipe, leek and potato soup recipe, cream of leek and potato soup recipe, julia child’s cream of leek and potato soup recipe

LOOKING FOR OTHER SOUP RECIPES?
With busy schedules and temperatures dropping, save time and heat up a bowl of soup! Click an image for the complete recipe…


Leek & potato soup

Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.

Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.

Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.

Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.

Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.

To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.

Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.

Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.


Simple Way to Make Perfect Leek and Potato soup

Hey everyone, welcome to our recipe page, If you’re looking for recipes idea to cook today, look no further! We provide you only the perfect Leek and Potato soup recipe here. We also have wide variety of recipes to try.

Before you jump to Leek and Potato soup recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

We all realize that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. Unfortunately, we do not always have the time or the energy that this type of lifestyle requires. At the conclusion of the day, most of us want to go home, not to the gym. We want a tasty, greasy burger, not an equally tasty salad (unless we’re vegetarians). You will be delighted to discover that becoming healthy doesn’t have to be hard. If you keep at it, you’ll get all of the required foods and activites. Here are some of the best ways to be healthy.

Take the stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a excellent way to get some extra exercise. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. Most people will decide to be idle and take an elevator instead of choosing exercise on the stairs. Even if you only have a single flight to climb, climbing up and down it during the day is a great way to get extra exercise.

There are all sorts of things that you can do to get healthy. An costly gym membership and very restrictive diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being smart when you choose your food and activities is where it begins. A proper amount of physical activity each day is also important. Don’t ignore that health isn’t only about how much you weigh. It’s about making your body as strong as it can be.

We hope you got benefit from reading it, now let’s go back to leek and potato soup recipe. To cook leek and potato soup you only need 6 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Leek and Potato soup:

  1. Take 2 of leeks.
  2. Take 1 medium of potato.
  3. Get 3 clove of garlic.
  4. Get 3 of bay leaf.
  5. Take 100 grams of chicken breasts.
  6. You need 6 cup of water.

Steps to make Leek and Potato soup:

  1. Combine all ingredients.
  2. Cook on medium heat for 45 minutes..
  3. Make sure your veg n chicken are cooked.
  4. Now let the soup cool..
  5. When the soup is cool then blend into a blender.
  6. Heat before serve.Your yummy and healthy soup is ready to serve..

To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. A smooth, creamy leek and potato soup that's full of flavour. Make it into a meal with plenty of bread and butter. Potato leek soup is spring's answer to winter's potato soup.

If you find this Leek and Potato soup recipe helpful please share it to your good friends or family, thank you and good luck.



Comments:

  1. Whitlock

    Like this amusingly sounds



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