Time 40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Bring broth to a boil and reduce to medium. Add leeks, potatoes, and onion. Simmer, covered, 25-30 minutes. Add seasonings and cream. Simmer 5 minutes more. Slightly mash with a potatoe masher to desired consistency. Serve with salad and crusty bread. A snap to make, but tastes gourmet!
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes. Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes. Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Time 55m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes. Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.
Time 40m Yield 12 Number Of Ingredients 8 Steps:
Heat olive oil in a skillet over medium heat; saute onion and leeks until softened, 5 to 10 minutes. Place potatoes into a large pot with enough water to cover by about 1 inch; add onion and leeks. Bring water to a boil; reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Remove pot from heat and mash potato mixture in the water, leaving some potatoes in chunks. Stir cheese food into potato mixture until smooth; add potato flakes. Stir mixture until soup reaches desired consistency; season with salt and white pepper.
Time 1h40m Yield 6 servings Number Of Ingredients 9 Steps:
Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
Time 45m Yield 8 servings Number Of Ingredients 12 Steps:
Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter. Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened. Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil. Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork. Uncover and remove thyme and bay leaf. Use an immersion or countertop blender to blend the soup until smooth. Stir in chives and hot sauce (optional). Allow to cool 2 minutes and serve. Enjoy!
Time 35m Yield Serves 4 Number Of Ingredients 0 Steps:
Heat oil in soup pan. Add leeks, potato and onion. Fry for 3/4 minutes until slightly softened. Add vegetable stock and bring to the boil. When vegetables are tender add salt and pepper to taste. Remove soup from the hob and, using a liquidiser or blender, liquidise the soup until it is smooth. Return the pan to the heat. Stir in the cream and heat through. Serve piping hot with bread and butter.
Time 50m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard. Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.
