CHEESY POTATO LEEK SOUP
This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!
Provided by KymarahD
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
- Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
- Ladle soup into bowls and top with chives.
Nutrition Facts : Calories 391.6 calories, Carbohydrate 32.3 g, Cholesterol 76.3 mg, Fat 25.4 g, Fiber 4 g, Protein 11 g, SaturatedFat 15.5 g, Sodium 769.6 mg, Sugar 3.1 g
LEEK SOUP WITH APPLES AND BLUE CHEESE
This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook.
Provided by Sharon123
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Discard the green portion of the leeks(I save in the freezer for making vegetable stock). Trim and rinse the white parts thoroughly, then chop.
- In a large stockpot over high heat, melt the butter until it starts to bubble. Add the leeks, garlic, shallots, onion, apples, sherry, and cider and cover.
- Over high heat, saute the mixture until the onions are soft and half the liquid has evaporated, about 5 minutes.
- Add the potatoes and stock and simmer over medium heat until the potatoes are tender, about 25-30 minutes.
- Puree the soup in a blender or in batches in a food processor.
- Return the soup to hte pot, and add the cream, then stir.
- Over medium heat, bring the soup just to a boil. add the cheese and mix thoroughly. Season to taste with salt and pepper.
- Serve the soup hot in a tureeen, garnished with slices of red apple and crumbled blue cheese, or in individual bowls. Enjoy!
Nutrition Facts : Calories 576.1, Fat 24.4, SaturatedFat 15.2, Cholesterol 78.7, Sodium 307.2, Carbohydrate 48.2, Fiber 4.8, Sugar 12.8, Protein 8.4
LEEK, FENNEL & POTATO SOUP WITH CASHEL BLUE CHEESE
Combine classic leek & potato soup with blue cheese and aromatic fennel to make this decadent soup. We've used cashel blue but you could try other blue cheeses
Provided by Diana Henry
Categories Lunch, Soup, Starter
Time 55m
Number Of Ingredients 9
Steps:
- Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the rest of the flesh, including any little fronds.
- Heat the butter in a saucepan and add the fennel, leeks and potato. Cook over a medium heat for about 5 mins, turning the vegetables over in the butter. The vegetables shouldn't colour. Add a splash of water, cover the pan and cook the vegetables for 20 mins, stirring every so often. Add the stock or water and garlic, season, bring to the boil, then turn the heat down low and cover the pan with a lid or foil.
- Cook for about 10-15 mins, until everything is completely tender. Stir in the cream and leave to cool. Purée in a blender until completely smooth. Check the seasoning and return the mixture to the saucepan - you can reheat it quickly just before serving. Ladle into bowls and scatter each one with the walnuts and cheese.
Nutrition Facts : Calories 305 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
CURRIED APPLE AND LEEK SOUP
The title says it all -- with potatoes, too.
Provided by MICHELLEBOYD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 36m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
- Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.
Nutrition Facts : Calories 133 calories, Carbohydrate 23.9 g, Cholesterol 0.9 mg, Fat 3.6 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 395.2 mg, Sugar 10.7 g
POTATO, LEEK AND APPLE SOUP
Make and share this Potato, Leek and Apple Soup recipe from Food.com.
Provided by Ness73
Categories Low Protein
Time 30m
Yield 2 Litres, 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the leeks in the butter until soft (use a large pot).
- Add apple and potato to the leek and cook for a further 2 minutes.
- Add rest of ingredients to pot and simmer until apple and potato is cooked.
- Let soup cool slightly and then puree.
- Add more tumeric, curry powder and S & P to your taste. Water can be added if it is too thick.
Nutrition Facts : Calories 344.9, Fat 9.3, SaturatedFat 3.5, Cholesterol 22.9, Sodium 761.9, Carbohydrate 50.4, Fiber 4, Sugar 17.9, Protein 15.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love