Alton Brown Makes Leek Potato Soup | Food Network
Leek potato soup, or vichyssoise, can be served hot or traditionally cold.
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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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Best Potato & Leek Soup | SAM THE COOKING GUY
When the weather blows, this doesn't.
00:00 Intro
00:10 Addressing potatoes
00:22 Cutting leak
2:01 Cooking leak
2:35 Cutting potatoes
3:48 Continuing leak
5:30 Adding in potatoes
5:48 Adding broth
6:45 Blending the soup
8:09 Seasoning
9:08 Taking out tots
9:39 Cutting chives
9:50 Serving
10:53 First Bite
11:30 Outro
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???? INGREDIENTS:
➔ Russet Potato
➔ Leek
➔ Butter
➔ Chicken Broth
➔ Pepper
➔ Salt
➔ Worcestershire
➔ Tater Tots
➔ Fresh Parsley
➔ Olive Oil
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How to Cut and Clean Leeks
Leeks are a wonderful and versatile allium vegetable with a sweet, delicate, mild onion flavor. They are a savory addition to many recipes, adding a wonderful depth of flavor! Read on to learn all about them, especially the most asked questions: how to cut and clean leeks, as well as some of our favorite leek recipes!
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Leek Soup
Welcome to a 30-minute vegetarian soup. It’s warming, healthy and oh, so leeky! Yes, the main ingredient is the mighty leek and we pair it with carrot and celery. We’re going vegetarian here, so we use vegetable stock, then flavor everything with lemon and parsley.
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Hearty leek and potato soup
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***RECIPE, FEEDS 4***
4 oz (113g) hard salami, bacon or other cured fatty meat (or skip it)
1.5 lb (680g) leeks
1.5 lb (680g) potatoes (any kind but I prefer waxy)
1 32 oz (946mL) carton of stock (I use chicken but any kind is fine)
1 cup (237mL) cream
salt
pepper
fresh rosemary and thyme (or whatever herbs you've got)
For god's sake, treat the above quantities as approximate.
Cut the meat into big chunks, put it in a cold soup pot, turn on moderate heat. Fat will melt out of the meat and then you can start browning the meat in said fat. Stir occasionally to make sure it doesn't burn.
While the meat is going, prep the leeks. I like to cut off the root end, bisect the leek lengthwise, and cut crosswise into thin strips. I use both the white and the green parts, but I don't use the very tops of the greens where they get really dry and fibrous. Leeks have dirt between their layers, so I put all the cut leek strips into a big bowl, swish with water, drain, then I fill the bowl up again with a lot of excess water. Then you can grab the floating leeks off the top and all of the sand will sink to the bottom.
Put the leaks in with the meat, stir, and let soften for a few minutes. While that's going, peel and cut your potatoes into chunks as big as you want. Drop those in the pot, stir and let everything cook for a few minutes. Pour in just enough stock to cover all the solids (might not be the whole carton), cover and simmer until the potatoes are fork tender, maybe a half hour. Stir in the cream and simmer until you see the cream thicken just a little.
Puree the soup, partially puree it (my preference) or don't puree it at all. Live your own life. If you want the soup a little thinner, add more stock. Flavor with salt, pepper and herbs to taste.
Potato Leek Soup #shorts #cooking #soup #fyp #chef#potato #leek#glutenfree
recipe itzZeland
Ingredients:
3 large leeks
2 lbs russet potatoes
2 cloves garlic
1 bay leaf
2 sprigs fresh time
4 cups chicken stock
Instructions
In a large pot, over medium high heat, add some oil and saute your leeks for 5-7 minutes or until softened. Then add your garlic, potatoes and stock and season with salt. Simmer for 15-20 minutes or until potatoes are fork tender.
Then blend until smooth. Season to taste with S&P. Serve with greens onions, pepper and a drizzle of olive oil if desired. Enjoy!