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- Dish type
- Vegetable soup
- Leek soup
- Leek and potato soup
This soup is so easy to make and it tastes delicious.
Lincolnshire, England, UK
37 people made this
- 1 knob butter
- 1/2 an onion, chopped
- 4 leeks
- 1 large potato
- 2 chicken stock cubes
- 400ml milk
- 400ml water
- pinch of salt
- lots of pepper
MethodPrep:30min ›Cook:15min ›Ready in:45min
- In a deep saucepan, sauté the onion in butter over low heat.
- Chop the ends off the leeks and chop into small rings, then put them in with the onions. Keep on low heat and cover with a lid so they can sweat.
- Peel the potato and chop into small squares and put in the pan with the leeks and onions. Add chicken stock cubes along with water, milk, salt and lots of pepper. Keep on a low heat with lid on, leave for 15 minutes; check and stir occasionally.
- Transfer into a large bowl sieve out water and milk put to one side. blend the leeks, potatoes, onion, etc. Add the water and milk back to the mixture, and blend. You may need to add more milk and water until you get the texture you want.
- Taste and season with more salt and pepper if desired. Transfer back to pan to warm. Eat with crusty bread and loads of butter.
Reviews & ratingsAverage global rating:(5)
Reviews in English (6)
I will remember to take the lid off after I have added the milk and water oops-04 Jan 2013
Loved it, very quick easy and scrummy!! Thanks-26 Jul 2011
Loved the simplicity of this recipe. Easy even for me to follow. Basic but does the trick. Quick and easy, and very tasty.-10 Sep 2015
- 3 tablespoons butter
- 1 small onion, chopped
- 1 clove garlic, chopped
- 3 cups chicken stock
- 3 potatoes, peeled and diced
- 3 large leeks, chopped
- ½ cup chopped fresh parsley, or to taste
- 1 cube vegetable bouillon
- salt and freshly ground black pepper to taste
Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
Remove soup from heat discard bouquet garni. Puree soup in the pot using a hand blender.
Recipe: Leek, fennel and potato soup Tasty
Leek, fennel and potato soup – I added fennel to give this classic leek and potato soup a little twist. It adds a sweet anise flavor that really lifts the soup and makes it different. I add bacon to give an extra level of complexity. Basil is used most often in Mediterranean cooking and pairs perfectly with tomatoes. It can also be blended with pine nuts to make basil pesto.
Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Place half of the soup in a blender process until smooth. Pour pureed soup into a bowl. Delicious Leek, fennel and potato soup recipe and technique is really a culmination of the little recommendations I`ve realized within the last 7 years. Leek, fennel and potato soup is definitely a week-end preparing challenge, that is to express you may need a handful of hours to perform it, but once you have got the strategy down you are able to fry multiple batch at a time for family picnics or just to possess cool locations to consume from the ice box on a whim.
In this case, We are likely to show you making Leek, fennel and potato soup DIY with simple ingredients, the same as Chinese restaurants. My Leek, fennel and potato soup recipe is the better on the planet!
I may also educate you on how to make use of up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the entire family!
I tried applying somewhat less water than usual, which includes been recommended elsewhere. It helped a little often, but other times, I had to include more and more water as the quinoa was cooking. Then, the dried quinoa absorbed way too much of the dressing I included later.
Why must Leek, fennel and potato soup?
Whether your home is by yourself or are an active parent, finding the full time and energy to prepare home-cooked foods may look like a difficult task. By the end of a hectic time, eating at restaurants or purchasing in might experience like the fastest, best option. But ease and prepared food may take a significant cost on your mood and health.
Eateries usually offer more food than you must eat. Many eateries serve parts which are 2-3 instances greater compared to advised dietary guidelines. That encourages you to eat a lot more than you’d in the home, adversely affecting your waistline, body stress, and threat of diabetes.
Whenever you ready your own dishes, you’ve more get a handle on within the ingredients. By cooking yourself, you are able to ensure that you and your loved ones eat fresh, healthful meals. This can help you to check and feel healthier, raise your power, secure your fat and temper, and enhance your sleep and resilience to stress.
You can cook Leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Leek, fennel and potato soup:
- Prepare 2 tbsp of butter.
- Prepare 3 cups of chopped leeks.
- Prepare 2 cups of chopped fennel.
- You need 1 L of chicken broth.
- You need 2 of Yukon gold potatoes.
- It’s of Fennel fronds and tarragon for garnishing.
Making the most of the poor leek harvest.and using up any damaged potatoes that won't be good for storing. Life after full-time work as a nurse.a year. Add in potatoes and give it a stir. Let soup cool slightly, then puree using an immersion blender or food processor.
Leek, fennel and potato soup step by step:
- In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel..
- When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil..
- Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender..
- Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version..
If too thick, add a bit more broth. Fennel is great on its own, raw, but this time I'm blending it up in a soup. With more of our favorite vegetables. Soup always seems to be in order when Rina, if you read this blog post, know that I love you and I am praying for you every day. Fennel and potatoes can be found year round, so you can enjoy this soup anytime.
It’s cheaper to eat fast food than Leek, fennel and potato soup
In the beginning glance, it might appear that consuming at a fast food restaurant is less expensive than building a home-cooked meal. But that’s seldom the case. A study from the University of Washington College of Community Health unmasked that people who prepare in the home tend to have healthiest over all diet plans without higher food expenses. Another study found that frequent home cooks used about $60 monthly less on food than people who ate out more often.
I don’t understand how to prepare Leek, fennel and potato soup
- If you’re discouraged by the outlook of organizing a home-cooked food, it’s important to keep in mind that cooking is no exact science.
- It’s generally completely OK to miss an ingredient or change a very important factor for another Leek, fennel and potato soup.
- Search on line or buy a simple cookbook for simple recipe ideas.
- Just like such a thing, the more you make, the higher you’ll become. Even though you are a whole beginner in your kitchen, you’ll shortly master some rapid, balanced meals.
What recipes should I personally use for Leek, fennel and potato soup?
Neutral oils like canola, plant and peanut gas have larger smoke factors, making them ideal for burning chicken. Learn more about selecting the best oil for frying.
What should and must not be performed when preparing Leek, fennel and potato soup
- Ensure every thing is icy in a sealable package or bag.
- Meat particularly must be precisely wrapped.
- Make bread straight from freezer, anti-waste campaign urges.
- Remember that such a thing that has a top water material, like lettuce, will not be the same after being freezing and then defrosted.
- Attempt to freeze every thing when at their freshest. Defrost meat thoroughly before preparing, but other items such as for example bread for toasting can be cooked straight from the freezer.
- Never refreeze raw meat that’s been frozen and then thawed – you are able to, but, freeze cooked meat which was frozen when raw.
- Make certain the freezer isn’t loaded so whole that air can’t circulate.
Techniques for starting!
Focus on fresh, healthy ingredients. Cooking sweet goodies such as for instance brownies, cakes, and cookies will not support your health or your waistline. Similarly, putting an excessive amount of sugar or sodium may change a wholesome home-cooked dinner in to an detrimental one. To make certain your diet are good for you in addition to being delicious, start with balanced substances and quality with spices as opposed to sugar or salt.
Stock up on staples. Elements such as rice, pasta, olive oil, herbs, flour, and stock cubes are staples you’ll probably use regularly. Keeping beers of tuna, beans, toma
toes and bags of frozen vegetables readily available can be valuable in rustling up fast dinners when you are pushed for time.
Provide yourself some leeway. It’s fine to burn off the grain or over-cook the veggies. After having a several tries it are certain to get easier, quicker, and tastier!
How to wash and clean leeks
Leeks grow from the ground and are often very dirty between the layers of the stems. It is important to clean them well before eating. To clean leeks, cut the roots off at the end and then slice in half length size from the root to the top. Then spread out the layers and run under cold water to wash away and debris. For this recipe slice width-wise to about a 1/2 inch thickness.
Which potatoes are best for Potato leek soup?
I prefer to use russet potatoes because they have a higher level of starch content which gives this soup it’s creamy and velvety texture.
Can you make this recipe vegan?
You bet! To make this leek and potato soup recipe vegan replace the butter with olive oil and use vegetable broth.
Is leek and potato soup served hot or cold?
That is entirely up to you. When I eat soup I like my soup to be hot but this soup is often served cold as well. When served cold you may hear it referred to as a vichyssoise. If serving this soup cold let cool for about an hour and then cover and let cool completely in the fridge preferably overnight before serving.
How to store leek and potato soup
This soup can be stored in the fridge in a tightly sealed container for up to 4 days. This soup freezes well because it does not use any cream or dairy in it unlike many other leek and potato soup recipes. To freeze, allow the soup to completely cool and then portion it into airtight freezer containers. It will freeze well for up to 3 months.
German Potato Soup Recipe (Kartoffelsuppe)
If you are searching for a thick and hearty soup that is sure to warm you up, look no further than our German potato soup recipe!
Inspired by Lisa’s love for potato soups – which she ate growing up – this recipe is loaded up with celery root, fresh parsley, carrots, leek, and potatoes, of course!
I have been making this for years and it's always a hit. The fact that it doesn't contain cream is a bonus but it doesn't compromise the flavour.
Food Hack: I replaced the Yukon potatoes with one sweet potato and two Russet potatoes which enhanced the texture and gave it an unexpected subtle sweetness. I also loved the addition of spinach. This recipe is a keeper
Very good. Will definitely make again.
It is a little bland as written, but with some add ins it was delicious and I will definitely be making it again. I actually added a tablespoon of cider vinegar for some punch, and I also roasted a few diced yukon gold in the oven with fresh rosemary and garlic olive oil and stirred those in. Some people in our house can't do dairy, but in half I did add a slug of whole milk and a tablespoon of butter. That added some additional depth as well.
I had enough potatoes but I also had a few parsnips. So I added three of them along with the potatoes in and it completely boosted the flavour along with made it a bit thicker!! A perfect winter soup. Will be putting it with some french bread and sitting by the fire whilst I eat it.
Simple to make, but very bland, even after amplifying seasonings.
I made this soup today and pretty much followed the recipe other than adding a tbsp of cream just because I had it. I found it pretty boring not worth repeating. With the left-overs (which I debated even keeping) I'll add cream or milk, and maybe grate some cheddar into it.
I really love this recipe because it is so creamy without the addition of cream. I do use olive oil instead of the full amount of butter and after I blend the soup I add a small amount of cut-up potatoes to give the soup some chunkiness.
This is a go-to recipe for sure. Easy to make and I have people asking me to make it for them! I'm not telling them how easy it is.
Enjoyed the soup, super easy to make, so easy my wife wants to give it a try, lol. I substituted russets potatoes for the Yukon. I also added a pinch more fresh nutmeg and a ½ cup of heavy cream.
Delicious soup, I added a little more nutmeg and about 1/4-1/2 teaspoon cumin.
Excellent soup and so quick to make! You get the creaminess and thickness you desire in soup without the heavy cream. I have made this twice, and I have my 6 year old loving it! My husband cooked a ham the day before, and added chunks of ham. I did not use the borage blossoms.
This was very good. I served it at a dinner party and everyone seemed to like it. I made a couple changes to it. I used Russett Potatoes instead of yukons. I added some chopped up carrots, onion, shallots and celery(had some left over from another dish) when I cooked the leeks. And I added a shot of cream. Overall this was very good.
Easy recipe! I added half a scallion & a sweet onion. GREAT! I used olive oil vs butter. It tasted GREAT!
I love the basics of this receipe. Very easy. I improvised with extra virgin olive oil instead of butter and I added green onions to the leaks. I also put in sliced baby bella mushrooms. I used 5 potatoes instead of 4 and only 5 cups of organic, free range chicken broth. I did not have fresh nutmeg. and I was skeptical about this spice. but I liked it. I really loved the fresh spinach in it. Very easy. I like a thick potato soup, and after using my imersion blender, it turned out perfect. You can add extra broth or water when reheating. There is no reason to overspice this recipe. The mushrooms for me, gave it added earthiness without overpowering. A great winter soup.
Absolutely delicious, and not difficult at all. My mom made leek soup all the time, but never pureed it it tasted creamy and delicious without the cream! Will definitely make again.
How to make potato & leek soup
Traditional Leek and potato soup or vichyssoise originated in France and was a thick soup of potatoes, leeks, onions, chicken stock and cream and is traditionally served cold. In o ur soup we replace the chicken stock for vegetable stock to make sure its suitable for vegetarians .The potatoes, onions and leeks are cooked in butter for flavour, then the milk and stock are added to vegetables and the soup is left to cook. Once the vegetables are soft the soup is blended and seasoned with salt and pepper.
Potato and leek soup
It is April already and spring has officially arrived! We have even had a few good days of sun. However, this is England so it may well snow tomorrow!!
Today is a chilly day again :-(. After a week of hard work, I am a bit blue… procrastinating, grumpy and lazy. I fancy something effortless, made in just one-pot, a bit of comfort food that can cheer me up before wine o’clock! Potato always does the trick.
Here is my classic leek and potato soup recipe, a perfect soup for this time of year.
Heat the olive oil in a pot, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
Add the chopped leek and celery and then stir-fry for 2-3 minutes.
Add in the potatoes and season with salt, pepper, bouillon, dried parsley and nutritional yeast. Stir-fry for another 2-3 minutes.
Pour on 1 litre hot water and bring it to boil.
Cover with the lid and simmer for 20 minutes over medium heat.
I like my soup creamy but slightly crunchy at the same time. So I separate 1/3 of the vegetables and put them to one side. Blend the soup with a hand blender then add the extra vegetables back in.
If you prefer your soup smooth and creamy all the way through then just blend everything together without removing any vegetables.
Sprinkle some sliced leek on top and serve warm with bread.
This creamy, luscious leek and potato soup is comforting and nutritious. It is quick and effortless to make, you could even freeze half for another chilly day. It makes a tasty lunch or supper with chunks of crusty bread and vegan butter.
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
Hope you enjoy my recipes! If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Potato Leek Soup
Combining all the earthy goodness of potatoes and the mild sweetness of leeks, this classic soup is delicious served hot or cold, and even better the next day.
- 1½ pounds Yukon gold potatoes, peeled
- 2 tablespoons butter
- 2 leeks, halved, cleaned and sliced thin
- ½ yellow onion, large diced
- ½ cup white wine
- 5 cups vegetable stock
- Kosher salt and white pepper, to taste
- ¼ cup heavy cream (optional)
Small dice 1 cup of potatoes and boil in salted water until tender. Drain and reserve. Coarse chop the remaining potatoes.
Melt the butter in a 4-quart saucepan over medium-low heat. Add the leeks and cook, stirring, until tender, about 8 minutes. Reserve ½ cup for garnish.
Add the onion and sauté until translucent, about 5 minutes. Add the chopped potatoes and white wine and reduce the wine by half. Add the vegetable stock and simmer until the potatoes are tender.
Carefully pour the soup into a blender and puree on high until smooth and creamy, 20&ndash30 seconds. Pour soup through a fine mesh strainer back into the saucepan. Bring to a simmer and season to taste with salt and white pepper. Stir in the heavy cream, if desired. Garnish with the reserved leeks and small diced potatoes.
Leek & Potato Soup
Leek and Potato Soup is valued in many cultures around the world. Come and experience its simple goodness for yourself.
- 3 Large Leeks, Halved Lengthwise And Chopped Into 3/4-inch Pieces
- 3 Tablespoons Olive Oil
- 9 cups Water
- Salt To Taste
- 6 Medium Potatoes, Chopped
- 1 cube Chicken Bouillon
Rinse leeks well and drain.
Heat oil in a soup pot. Add leeks and cook over low heat, stirring occasionally, until beginning to brown, about 10 minutes. Pour in water and season with salt. Add potatoes. Bring to a boil and then reduce to a simmer and cook for 30 minutes or until potatoes are tender.
Remove a ladleful of soup and put it in a cup or bowl with the chicken bouillon. When completely dissolved, return it to the pot. Stir and serve.
Keto "Potato" and Leek Soup Recipe
How could one not love potatoes? They’re extremely versatile and can be turned into a variety of dishes such as French fries, gnocchi, cheese sauces, and even typically dairy-laden dishes such as potato and leek soup! This root vegetable is truly one of the most miraculous and satisfying veggies in existence, so any diet that doesn’t allow them – like the keto diet – is a tough one.
However, we have some good news! We’ve found a way to mimic that creamy texture of your classic potato and leek soup by replacing it with cauliflower! Our cauliflower florets soak up the flavors of sauteed leeks and shallots, and they grow to be even more flavorful after simmering in yummy vegetable broth and coconut cream! Just a handful of ingredients and 35 minutes stand between you and a bowl of this delicious and keto-friendly “Potato” and Leek Soup.
This vegan, paleo, and keto “Potato” and Leek Soup recipe makes the perfect entree for nights when you might want a lighter meal. You can also enjoy this soup as an appetizer, paired with any entree from our keto meal plan! Depending on your serving size, each bowl of soup is just 131 calories, with 6 grams net carbs, and 10 grams healthy fats, making it a low-calorie option for both dinner or an appetizer.
Part of the allium family, leeks are veggies that are low in carbs, but they still impart a ton of flavor. In addition to the tastiness they bring to any dish, leeks are also high in vitamin K and compounds like manganese, which are essential for your brain and nervous system. By adding shallots to our soup, we’re amplifying that allium magic even more!
Even if you live in a place where it’s warm year-round, don’t sleep on the comforting nature of a bowl of soup you made from scratch!