Time 1h25m Yield 6 Number Of Ingredients 9 Steps:
Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes. Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil. Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.
Number Of Ingredients 6 Steps:
In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold.
Time 55m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock. Bring to a boil, reduce heat to low, cover and cook until the vegetables have wilted and begin to soften, approximately 8 minutes. Add the diced potatoes and remaining 2 1/2 cups chicken stock, replace the cover and cook until vegetables are very soft, 20 to 25 minutes. Remove from heat, uncover and allow the soup to stand for 15 minutes to cool slightly; stir in the butter. Very carefully transfer the hot vegetable mixture to blender container, puree until very smooth and in several batches if needed. Season with salt and pepper; allow the soup to cool to room temperature before placing in the refrigerator. When cool, cover and place in refrigerate until well chilled, 3 to 4 hours or serve at room temperature; adjusting seasoning if needed. To serve, divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced.
Time 50m Yield 6 Number Of Ingredients 8 Steps:
Gather the ingredients. In a large pot over medium-low heat add the butter. When melted, add the leeks and gently sweat (you don’t want them to brown) until they are soft (about 5 minutes). Add the potatoes and chicken broth. Bring to a boil, then lower to a simmer. Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes. Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out. Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth. Taste the soup and season with salt and pepper. Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight). Just before serving, sprinkle chives over the top.
Time 55m Number Of Ingredients 6 Steps:
In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold.
Yield 4 Number Of Ingredients 10 Steps:
In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes. Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes. Puree soup in blender or food processor and cool. Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
Time 35m Yield 8 cups, 5 serving(s) Number Of Ingredients 11 Steps:
saute onions and leeks in butter for a few minutes until tender. add thinly sliced potatoes and stock. simmer till potatoes are cooked,. remove from heat. add cream blend or mash if you like. add mace salt and white pepper serve topped with the optional chives or water cress. OR chill in freezer or fridge add cucumber and chives and serve.
Time 3h Number Of Ingredients 6 Steps:
In a large saucepan, combine leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low, and simmer until vegetables are very tender, 20 to 25 minutes. Working in batches, puree soup in blender, transferring it to a clean bowl as you work. (To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel.) Stir cream into pureed soup, and season with salt. Cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve soup in chilled glasses, garnished with chives.
