Potato And Leek Soup » Leek And Potato Soup

Potato and leek soup recipe - Potato soup is the perfect soup for just about any day when you've got the urge for a warm, tasty meal that is easy and nutrition. It's great on a day when you're tired and hungry and the kids are hungry but not tired. They are clamoring for food and even the dog gets in the act, jumping and howling! The pantry is almost empty. You haven't had a chance to get to the grocery store this week. You look around and see not even a single slice of bread left. It was devoured along with the half dozen eggs you fried for everyone's breakfast.

Two packs of saltine crackers are all that's left after the peanut-butter session from yesterday and the jelly jar is all but empy. Surely there's something you can fix that will make everybody happy. You look in the vegetable bin. Four white potatoes remain from last week and two medium sized onions. That's a start. You look in the cabinet and find a half box of fettuccini and a can of chicken broth. Next you look in the refrigerator. There's plenty of milk because you got an extra gallon last week. There's enough of everything to make potato soup. Everybody likes that! You pull out your recipe to help you remember all the ingredients.

Peel 4 large white potatoes and dice them Potato and leek soup recipe

Skin 2 large onions and dice them as well Potato and leek soup recipe

1 handful of fettuccini broken into bite-sized pieces

1 14 oz. can Swanson's 100% natural chicken broth

1 cup water

1 1/2 cup teaspoons salt

1 teaspoon coarsely ground black pepper

1/4 teaspoon crushed red pepper

1 cup whole milk

1 can Cream of Chicken soup

1 1/2 cups grated sharp cheddar cheese

Potato and leek soup recipe - Add first eight ingredients to a large soup pot. Cook over medium heat. Stir often because the mixture will burn easily. Cook until the vegetables and fettuccini are tender. Add milk and chicken soup to your pot. Bring to a low boil. Turn down heat and simmer until soup is very hot. CAREFUL not to burn! Add grated cheese and stir until the cheese is melted and distributed throughout the soup. Soup will be thick and creamy. If too thick, add a little milk.
Pour hot soup into bowls. Add a generous size dollop of sour cream on top of each serving. Bring out your two packs of saltine crackers. Pour big mugs of cold milk for everyone, sit down and enjoy your bowl of wonderful potato soup made from scratch!

Leek and potato soup recipe - Do you have an organic garden of your own? If yes, then you are really lucky because you will be able to make tasty and mouth-watering foods out of the fine produce. Potatoes are really wonderful crops, and they can be great when roasted or boiled. But then, don't just be satisfied with that, you can still do more: 2 delightful soup recipes are waiting for you. Read on and get to know the simple steps in making a delicious potato soup recipe.

Tasty Potato Soup Leek and potato soup recipe

You just need 2 potatoes, 3 eggs in good quality, a cube of chicken consomme a clove of garlic and salt.

How to Prepare Leek and potato soup recipe:

1) The first step is to crush and peel the garlic. Wash the potatoes well and then skin them. Put some oil in the frying pan and fry the garlic until the color turns pale brown. Then pour 10 cups of water into the pan and let it boil. Once the water reaches the boiling point, you need to shred the potatoes in its smallest size.

2) For about 20 minutes, let it simmer. With a whisk (a kitchen utensil or a beater), start beating the eggs and add them. You can also add eggs without having to whisk them, depending on your preference.

3) Serve the freshly cooked potato with some fresh home-made bread!

4) A soup is best eaten with yummy home-made breads. Serve while it is still hot.

Extra tips Leek and potato soup recipe

If you plan to stay healthy, a homemade soup always makes an ideal part of the meal. Research has shown that it can become a suitable food for pregnant mothers and those people who are not feeling well. Thus it should always be made tasty and appealing to the appetite.

The taste should not be bland or very greasy and must be served in an attractive manner. To do this you need a medium sized bowl, an appropriate size that can stimulate the palate of the entire family.

Potato And Leek Soup  is hearty, stick-to-your-ribs comfort food at its finest. Paired with a simple salad and some crusty bread, it's a filling and delicious meal that will keep you feeling satisfied for hours.
One of the keys to sublime potato soup is starting with the right ingredients. While any potato can be used in soup, waxy varieties like Yukons or red potatoes are the best choice because they hold their shape well and won't fall apart while cooking, which starchy varieties like Russets often do.

Many potato soup recipes are very rich, with lots of butter and whole milk, cream, or half-and-half. These ingredients add great flavor and body but unfortunately they boost the calorie count as well. If you're watching your weight, try substituting low-fat evaporated milk for whole milk or cream, or substitute low-fat broth for half of the milk or cream. You'll reduce the calories without giving up any of the flavor or creamy texture.

Potato And Leek Soup Add-Ins For Color, Flavor, and Flair

Potato soup purists will agree that the classic creamy white soup is a thing of beauty on its own, but some simple additions can deliver extra nutrients and eye-appeal. One of the best things about potato soup is its adaptability, so experiment with whatever you have on hand. A handful of canned or frozen mixed vegetables, some shredded carrots, or a cup of frozen peas or some chopped broccoli florets (fresh or frozen) are all good add-ins that both look and taste great. Leftover chicken, turkey, or ham, diced and stirred into the soup during the final cooking period, add protein to the dish.

Here are two variations on classic Potato And Leek Soup. Both are simple enough for a beginner cook but delicious enough for any expert to be proud of.

Couldn't-Be-Easier Leek and potato soup recipe

- 1 can cream of chicken soup
- 1 can cream of onion soup
- 1 can evaporated milk
- 2 tablespoons butter
- 6 medium potatoes, peeled and cut into 1-inch cubes

Put peeled, cubed potatoes in a saucepan with just enough water to cover. Bring to a boil, then reduce heat to low and simmer for 10 to 15 minutes, until the potatoes can be easily pierced with a fork. Remove from heat but do not drain. Stir in the remaining ingredients, return to heat and continue to cook for 15 to 20 more minutes.

Old Fashioned From-Scratch Potato And Leek Soup

- 3 tablespoons of butter
- 3 tablespoons of flour
- 3 cups of milk
- 1-1/2 teaspoons of salt
- salt and pepper to taste
- 6 to 8 medium potatoes
- 1/2 onion, diced

Peel Leek and potato soup recipe and cut into small cubes. Put in large saucepan with enough water to cover and bring to a boil, then reduce heat and simmer until potatoes are tender. Drain and set aside.

Leek and potato soup recipe Melt 3 tablespoons of butter in saucepan. Add onions and saute over low heat. When onions are soft and translucent but not browned, add flour and stir well to form a paste. When flour is completely incorporated, slowly add milk, stirring constantly. Cook over medium low heat, stirring frequently, until sauce starts to thicken. Add potatoes and seasonings. Continue to cook over medium-low heat, stirring frequently, for 15 minutes.

The next best thing to chicken soup is a bowl of hot potato soup, especially during the cold weather. It does not take a genius or a really good chef to prepare this soup and the ingredients are so basic and can be easily found in your fridge and pantry. Nothing is as good as homemade food.

 Leek and potato soup jamie oliver As long as you have potatoes, onions, and milk, you can easily whip up a delicious potato soup because those are the basic ingredients. But just like your mom's good old chicken soup, the secret is going beyond the basic Potato and leek soup recipe. That is why the recipe below is beyond the basic potato soup. We are going to give you the steps and procedures on how to make a Potato Chowder. It isn't the most  Potato and leek soup recipe, but still very easy to prepare.

The ingredients are as follows Potato and leek soup recipe :

5 medium potatoes

1 medium onion

1 medium carrot

1 Tbsp butter

1/4 Cup Parsley - chopped

1/2 Cup Celery - minced

Salt and pepper

2 Cups Grated cheese - cheddar or mozzarella

2 Cups Milk

5 Strips Bacon

3 Tbsp Canola oil

Any leftover ham, meat or chicken can be used

Preparation Potato and leek soup jamie oliver:

Leek and potato soup recipe - Wash and peel the potatoes and carrots. Slice the potatoes into small chunks or cubes. Potatoes oxidize and change their color once peeled. In order to prevent this, place them in a bowl of water and put them in the fridge or just set them aside. Drain them when ready to be cooked. Alternatively, you may start boiling the potatoes while you prepare the other ingredients to save time.

Peel the carrots and slice them into small chunks or cubes just like the potatoes. But for variety, you can cut them up into thin strips instead.

Mince the celeries and fine chop the parsley.

Cut up the bacon into small tidbits and fry them until crisp and golden brown. Set aside.

If there is any leftover ham, slice it into small pieces or if chicken, make sure to remove the bones and shred the chicken meat.

Steps in Cooking Potato And Leek Soup:

If you have boiled the potatoes while preparing the other ingredients, drain then once their soft and tender, but save the soup stock.

In a separate pan, heat 2 tbsp butter and 1 tbsp canola oil. Cooking oil is usually combined with butter to prevent it from getting burned.

Sauté the leftover ham or shredded chicken in garlic and onion.

Pour in the soup stock then bring to a boil. Simmer for 5 minutes.

Stir in milk and cheese and stir occasionally to prevent lumps from forming. Once the cheese has melted, add in the celery and simmer for another 3 to five minutes.

Season with salt and pepper as necessary.

Serving Leek and potato soup recipe :

Put the chowder in small bowls or soup bowls. Just before serving, top them with bacon tidbits and parsley.

Potatoes are not just good sources of carbohydrates, but also some vitamins and minerals. They contain potassium which helps eliminate excess salt and helps protect you from heart disease. It is also essential for muscular and skeletal functions.

Eating potatoes may help in healthy and proper brain function with the Vitamin B6 it contains. Vitamin B6 is a substance needed for cellular renewal and promotes healthy brain cell activity. It also helps maintain clear skin, but make sure not to cook you potatoes with too much oil. Its Vitamin A content is for good eyesight and helps strengthen the immune system. Since potatoes are rich in carbohydrates, it is easy to burn and digest, plus potatoes also have other dietary fibers that aid in digestion.

There are several nutritional benefits from eating potatoes, but remember that too much or too little of anything is still bad for the body so remember to eat potatoes in the right amount and in the healthy way of cooking and preparing.

Potato Leek Soup is arguably the one soup that every aspiring cook should have in their repertoire. Also called "Potage Parmentier," it is the first soup featured in Julia Child's iconic book, Mastering the Art of French Cooking. In fact, it is the very first recipe of any kind in the book, and I believe it holds this place of honor for very good reasons. First, it is incredibly simple to make, having only four ingredients (five if you include water) and requiring only the most basic of kitchen equipment. Second, despite its simplicity it is very tasty comfort food. Just think of it as mashed potatoes in soup form. Lastly, and perhaps most importantly, it is the start of many other recipes, each with its own distinctive flavor.

I used to think of  Potato and leek soup recipe as a blank canvas, but now I consider it more like the culinary version of a "little black dress": it's simple and elegant by itself, easy to accessorize, matches everything, and works for nearly any occasion. But unlike the dress, potato leek soup is gender-neutral and completely edible.

If simplicity, good flavor, and creative inspiration aren't enough, there's another benefit: this soup is really easy on the tummy. Years ago I developed advanced symptoms of undiagnosed Celiac disease. I won't go into the gory details; suffice it to say I was ill for days and in constant stomach pain. I literally lived on this soup for a week because it was the only thing I could keep down. I have suggested this recipe to people with ulcers and other digestive issues that affected what they could eat, and so far no one has said it caused them any trouble. It's not a cure for anything, but comfort food is important when you are suffering.


Leek and potato soup - You can use onions in this soup instead of leeks, but leeks have a milder flavor that won't overpower the milder potato. If you decide to use onion, reduce the amount slightly. If you decide to stay with the more classic leeks, then you'll need to clean them out first. Leeks shoot up through the soil as they grow, trapping grit in between their layers. No one likes grit in their potato soup, but fortunately it is very easy to avoid. Simply slice off the bottom half inch or so, and cut off the dark green part at the top. Now slice the leek in half length-wise. The layers easily separate, and all you have to do is run cold water over the leek, and pull the layers apart slightly to let the water run between them. After that you can slice the leeks into half inch sections.

Potato and leek soup As I mentioned previously, this soup is very easy to make. All you need to do is remember 4-3-2-1: 4 cups of chopped potatoes, 3 cups of chopped leeks, 2 quarts of water, and 1 tablespoon of salt. Add the potatoes, leeks and salt to the water. Bring it all to a boil, then reduce it to simmer partially covered for about 45 minutes. Remove from heat and blend using a immersion blender. You can use a regular stand-up blender if that is all you have, but do it in small batches. After blending, you can add a little butter or heavy cream. That's all there is to it!

Of course, there are a lot of ways to jazz it up. You can add some chopped fresh herbs, parsley and tarragon being favorites of mine. You can also use vegetable or chicken broth in place of water, but I really don't find it necessary. Leek and potato soup recipe Some dried spices are nice as well, and cumin tops the list for me. But don't use too much or it will dominate all the other flavors. Watercress is a variation that Julia Child mentions in her book - just chop up a handful and add it five minutes before blending. Lastly, you can add about half a cup or so of whipping cream at the end, chill it, and voila: you have just made vichyssoise!