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.

Potato And Leek Soup - The chilly days of fall and winter are just the time for soups featuring potato. Hearty and warming, potato soups range from broth-based to those enriched with cream, cheese and butter. Potato starch can be used to thicken soups for a gluten-free diet, and potatoes adapt well to vegetarian and vegan recipes.

Potato And Leek Soup complements the flavors of so many ethnic cuisines by providing an earthy neutral background note. Try one of the following combinations in a basic soup recipe:

- mussamum curry paste, peanut sauce, ginger and cilantro
- cumin, chipotle and cinnamon
- fennel, oregano and parsley
- smoked paprika, ham and apple cider vinegar
- bacon, black pepper and sour cream
- caraway seed and dill
- lemon, green olives and feta

Different types of Potato And Leek Soup can lend a wide variety of texture to soups and stews. Try peeling small waxy new potatoes and cut into 1/4" cubes. Rinse off the residual starch, and then add to simmering broth until just done. Starchier baking potatoes, like Russets, can be peeled, boiled and pureed into a rich, silky liquid with the cooking water and milk or cream. Leftover baked Potato And Leek Soup can be peeled, cut into bite-sized chunks and added in the last-minute of cooking a Tuscan influenced kale and sausage soup. For a different twist on croutons or crackers, top a spicy tomato bisque with crushed potato chips.

Potato And Leek Soup blend well with all the vegetables of fall. Other root vegetables like carrot, rutabaga and parsnip work well in this dish, adding a slight sweetness and a sunny color. Collard greens, kale and chard provide bright contrast and crunch to the creamy give of a bite of boiled potato. Hard winter squash and pumpkin pair delightfully with potato to create hearty stews. Cheese soups are a natural for the addition of potatoes, from mild blends of mozzarella and provolone to assertive blue and goat cheese flavors.

The addition of potato puree well-blended with cream or milk can lighten an overly thick split pea or bean soup. Where water would simply thin out the texture as well as the flavor, potato starch makes a stodgy soup more velvety and adds a layer of complexity to the flavor. Another legume not usually considered is the peanut, which adds protein as well as a rich, savory element to a creamy potato soup. For a creamy comforting meal, Potato And Leek Soup is a delicious answer.

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.

This recipe makes a large pot of a rich and tasty
Potato And Leek Soup that is especially satisfying on a cold winter day. It is an inexpensive and nutritious treat for the whole family.
Serves 8 to 12.

Ingredients:
6 to 8 large red potatoes
3 quarts whole milk
1 clove of garlic
6 green onions or a bunch of chives
2 packs of bacon
1 quart whipping cream
Salt and pepper

Utensils:
A 5 quart (or larger) soup pot
Skillet
Large spoon

Wash and dice the potatoes, leaving the skin intact. Place the washed potatoes in the pot and pour the milk over them, making sure that the mixture fills about 3/4 of the pot. Add more milk if necessary.

Warm the milk on low heat for about 10 minutes, stirring occasionally so the milk doesn't burn.

Peel and crush the garlic and add it to the pot.

Chop the green onions or chives into fine chunks and add them to the pot.

Turn the heat up to medium. Stir occasionally.

Lay the bacon flat in a skillet. Cook the bacon at a medium heat, turning each slices to ensure that both sides are cooked evenly. When the bacon is crisp, remove it from the skillet and place each slice on a bacon rack or paper towel to allow the bacon grease to drain. Pat gently with a paper towel to remove the bacon grease from the top of the bacon. When the bacon is dry, crush the it in small pieces and add them to the pot.

Add the whipping cream and stir. Add salt and pepper to taste. Cook on medium about 20 minutes. From time to time, poke a piece of Potato and leek soup recipe with a fork until they are tender to your liking.

Tips

When cutting up your potatoes, cut them long ways in slices the width of a large French fry, then dice the fries up. Be sure that the potatoes fill about a third of the pot. If you want more potatoes you will need to use less milk.

Regular bacon is best for Potato And Leek Soup . However, if you want the soup to be a little sweeter, you can use a maple or honey flavored bacon. You can also substitute diced ham if you don't care for bacon. Try to avoid fatty bacon.

A dash of paprika or red pepper will give the soup some extra zest.

If you like a cheesy potato soup, add a cup of your favorite grated cheese when you add the whipping cream.

Make sure that the potato soup doesn't come to a boil.

Serving Suggestions

An excellent way to serve Leek and potato soup recipe is to hollow out a large sourdough round bread, scoop the soup into its hollow, and cover the soup with shredded cheese. Place the bread bowl on a cookie sheet. Slice or tear the rest of the bread and place it around the bowl. Sprinkle it with shredded cheese. Heat in a 350 degree oven until the bread is lightly brown.

Serve the soup with side bowls of fresh chopped chives, crumbled bacon, and grated cheese.