Potato Leek Soup RecipeHere is our family's favorite, and easy, potato leek soup recipe. The others are variations that are all just as tasty. Be sure to scroll down to the bottom of the page where you can share your favorite potato soup recipe!
Easy Potato Leek Soup RecipeIngredients:1 pound white potatoes, peeled and diced fairly small 5 large leeks, white part only, rinse and slice thinly 5 cups water 2 teaspoons salt 3 Tbl. butter 1/2 cup cream Freshly ground black pepper Finely chopped fresh chives Directions: Place potatoes, leeks, water and salt in a large cooking pot. Bring to a boil; reduce heat and simmer, covered, for about 30 minutes or until the vegetables are very tender. Use a food processor to puree the soup in batches, then return to cooking pot. Bring pureed soup back to a simmer then remove from heat. Add butter and cream and stir well. Season to taste with salt and pepper. Place in serving bowls and garnish with chives. Serves 6.
Garlic Potato Leek Soup RecipeIngredients:4 large russet potatoes, peeled and cubed 4 large leeks cut into 1/4-inch-thick slices 1/2 cup prepared Good Seasons Garlic & Herb Dressing Mix 5 cups water 1 tsp. salt 1/2 tsp. pepper 1 cup milk 1/4 cup chopped fresh chives Directions: Heat 1/4 cup of the dressing in a large cooking pot on medium heat. Add leeks. Cook for 5 minutes or until tender, stirring occasionally. Add potatoes, water, salt and pepper. Cover and bring to a boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potatoes are tender. Cool for 10 minutes. Puree potato/leek mixture, in batches, in blender or food processer. Return to cooking pot. Stir in milk and remaining 1/4 cup of dressing. Simmer on medium heat until heated through, stirring frequently. Garnish with chives just before serving. 6 servings
Creamy Potato Leek Soup RecipeIngredients:1 pound russet potatoes, peeled and cubed 2 cups chicken or vegetable stock 1 large leek 1 cup celery, sliced 1 cup swiss chard, washed and chopped 2 tablespoons butter 2 cups sweet potato, peeled and cubed 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 1/4 teaspoon ground nutmeg 1 1/2 cups whole milk 1/2 teaspoon salt Directions: Combine the cubed russet potatoes and 1 cup of the chicken/vegetable stock in a large cooking pot. Bring to a boil. Reduce heat and simmer, covered, for about 10 minutes or until potatoes are tender. Do not drain. Cool slightly. Place potato mixture in a blender or food processor. Cover and blend until smooth. Set aside. Wash leeks and chard. Cut leek into thin slices and chop swiss chard into fine pieces. In a large pan, cook leek, chard, and celery in butter for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock, pepper, paprika and nutmeg. Bring to a boiling. Reduce heat and simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt. Cook, stiring frequently, for about 5 minutes more or until thickened. Season to taste with salt and pepper. Place in serving bowls and garnish with shredded Jack or Cheddar cheese. Serves 4
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