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 40m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant. In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked. Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn’t go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.
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 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 1h Yield 6 Number Of Ingredients 5 Steps:
In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
Time 45m Yield 4 serving(s) Number Of Ingredients 5 Steps:
In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown. Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender. In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Bring 7 cups of water with 1/2 tsp. salt to a boil. Meanwhile, peel the potatoes and cut into slices about 1/4 inch thick. Wash leeks carefully, and chop into medium sized pieces. When water is boiling, add potatoes and leeks. Turn down heat and simmer, covered for 30 minutes. Reserving 2 to 3 cups of the cooking water, put the remaining contents of the pot into a blender or food processor. Puree until smooth. Add butter and blend until smooth. Return soup to pot and bring to a boil. Add reserved cooking water until soup reaches desired consistency (I like to leave it thick). Season to taste with salt and pepper and serve. Reheats very well.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Clean leeks and dice (using only the white& green area up to where the leaves get tough). Wash,peel& dice the potatoes. Combine diced vegetables with the 3 cups of water& the chicken bouillon in a pot. Bring to a boil. Cover and simmer for 25 minutes. Puree one half of the mixture and then puree the other half (I used the blender). Return the pureed mixture to the pot and add the 1/4 cup of non-fat milk. Heat through and serve.
More about “potato and leek soup creamy but no cream recipes”
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.
