Potato Leek Soup with all the “fixins”
Easy Potato Leek Soup (no cream, no butter)
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⭐️ Creamy, smooth, and with the perfect balance of leek and potato flavor, this potato leek soup is a great lunch and dinner idea, excellent to make ahead.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1½ pounds leeks about 2 large
1 large white onion
1½ pounds potatoes Yukon Gold
4 cups vegetable broth
3 sprigs thyme
1 bay leaf
1 teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon nutmeg
1 cup full-fat Greek yogurt or dairy-free yogurt
1 tablespoon chives finely chopped
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
50 Garlic Clove Potato Leek Soup
Garlic Girls x Soup Girls - you can find the recipe here: @joelleolol
Perfect Potato Leek Soup (PLS) | Home Movies with Alison Roman
I am irrationally thrilled with this creamy Potato Leak Soup (PLS). It has so few ingredients that I feel like it has no right to be as delicious as it is. I attribute that mostly to the dill, of course, but also the Better Than Bouillion vegetable bouillion (I also love their chicken bouillon) and the small amount of vinegar at the end. It’s definitely heavy on the leeks which are not only great for *flavor* but also texture. Inspired by all the times I’ve eaten twice-cooked pork at a number of Szechuan restaurants (if you’re in Brooklyn, I love Authentic Szechuan Tofu of 5th Avenue), I wanted to use the whole leek, not just the white and light green parts (I often do this in my own cooking because I hate waste). Raw or briefly cooked, the darker stems are definitely tougher but simmered for a while with the potatoes, it cooks down into something perfectly tender without melting into nothingness.
This soup is about as flexible as I get. Don’t have waxy potatoes? You can use russets. Before the sour cream is added, this soup is technically vegan, but it doesn’t have to be. Use butter instead of olive oil, chicken stock instead of vegetable broth. Yogurt instead of sour cream. Want to top with some crispy cured pork situation? Sure! This would also be excellent topped with smoked trout, sardines, or salmon. But, please, whatever you do, please don’t skip the dill. Nothing can replace the dill.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Start
0:10 Intro to Potato Leek Soup (PLS)
0:52 Prepare the leeks and potatoes
2:06 Add the potatoes and leeks to the pot
3:41 Add water and bouillon to the pot
4:46 Prepare the greens for the soup
6:22 Add the greens, sour cream, and vinegar to the soup
7:26 Finish and taste the Potato Leek Soup (PLS)
#PotatoLeekSoup #PLS #BetterThanBouillon
#PotatoLeekSoupRecipe #HowToMakePotatoLeekSoup #HowToMakePLS
#AlisonRoman #AlisonRomanHomeMovies #AlisonRomanNothingFancy #AlisonRomanDiningIn
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Kate Fisher
Director of Photography: Dennis Thomas
Sound: Joe Quartararo
Homemade Creamy Leek and Potato Soup
A classic creamy Leek and potato soup with sauteed leeks, a hint of garlic and tender potatoes. I love how a few simple ingredients can be blended together to make something that tastes extra special.
This soup is great for a tasty lunch, or serve it with crusty bread for a warming dinner.
Free printable recipe inc hints and tips here:
Ingredients:
• 4 tbsp (60g) unsalted butter
• 1 small onion, finely chopped
• 3 large leeks, green parts discarded, white (or very pale green) parts sliced
• 2 cloves garlic, minced
• ¼ tsp salt
• ¼ tsp celery salt
• ½ tsp black pepper
• 1 lb (450g) floury potatoes*, peeled and chopped into bitesize pieces
• 4 1/6th cups (1 litre) chicken or vegetable stock
• ½ cup (120ml) double/heavy cream
To serve:
• 2 tbsp double/heavy cream
• 2 tbsp freshly chopped chives
• Good pinch of black pepper
Instructions
1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.
#Soups #Recipe #CookingShow
Alton Brown Makes Leek Potato Soup | Food Network
Leek potato soup, or vichyssoise, can be served hot or traditionally cold.
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Get the recipe:
Leek Potato Soup
RECIPE COURTESY OF ALTON BROWN
Level: Intermediate
Total: 1 hr 40 min
Prep: 25 min
Cook: 1 hr 15 min
Yield: 6 servings
Ingredients
1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives
Directions
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.
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