Best 7 A Fitzgeralds Casino Potato Leek Soup Recipes

POTATO LEEK SOUP

Steps:

• Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
• Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
• Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
• Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

LEEK AND POTATO SOUP

Steps:

• Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
• Add the vegetable stock and bring to the boil. Season well and simmer for 10 minutes until the vegetables are tender.
• Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.

POTATO LEEK SOUP

Steps:

• Cut off the green of the leeks and discard (or freeze for stock). Cut the leeks lengthwise and wash well to remove any dirt or grit.
• Thinly slice the whites of the leeks, you should have about 5-6 cups.
• Place leeks and butter in a large pot. Cook over medium heat until leeks are tender without browning them, about 5-7 minutes.
• Cut potatoes into large chunks and add to pot with stock, thyme, and salt & pepper to taste. Simmer covered for 45 minutes or until potatoes are tender.
• Using a hand blender, blend soup until smooth. Return to pot, add cream and simmer 2-3 minutes. Season with salt and pepper if needed.

POTATO LEEK SOUP I

Steps:

• Cook potatoes in chicken stock until soft. Set aside, do not drain.
• Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
• Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
• In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.

POTATO LEEK SOUP

Steps:

• Slice the roots off of the leaks then chop off the top dark green stalks; discard. Slice the remaining white/light green stalks in half lengthwise, then in half again (see photos in post). Add sliced leeks to a bowl of cold water and stir them around to separate them from each other and to dislodge any dirt. Scoop them out with a fine mesh sieve, dry, thinly slice and set aside.
• Melt the butter in the olive oil over medium-low heat in a Dutch oven or large soup pot. Add the leeks, carrots and celery and cook, stirring often, until vegetables are softened, about 10 minutes (we are sweating the vegetables, the leeks should not brown). Add garlic and sauté 30 seconds.
• Add the potatoes, broth, chicken bouillon and all remaining seasonings. Cover pot, leaving just a crack open, and bring to a boil. Reduce heat to medium-low and simmer an additional 10-15 minutes, until potatoes are soft. Discard bay leaves.
• Working in batches, remove desired amount of soup to a high-powered blender, don't fill blender more than 1/3 way full or it can overflow and explode. For a smooth soup, puree all of the soup; for a chunkier soup, don't puree all of the soup. Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don't find the soup gets as smooth.
• Pour pureed soup back into pot and stir in lemon juice. Taste and season with additional salt and pepper to taste.

A+ FITZGERALDS CASINO POTATO LEEK SOUP

Steps:

• (NOTE): USE A HEAVY GUAGE POT AS THIS SOUP WILL SCORCH EASILY IN THIN COOKING POTS.
• Saute Leeks in butter at medium heat until transparent.
• Add Chicken base and stir one minute.
• Add flour, stir in well and cook for 5 minutes, stirring regularly.
• Add Half-&-Half and potatoes; bring to boil, stirring regularly.
• Reduce heat to simmer for 5 minutes, adding a pinch of granulated garlic and salt & pepper to taste.
• Serves 4-6 but it is soooo tasty that you may want to prepare double that amount!

CREAMY POTATO LEEK SOUP (VEGAN)

Steps:

• Wash leeks well to remove any hidden dirt. Thinly slice leeks, light green and white bulb portion only. (Save the green tops to dehydrate into powder! or, compost)
• Add olive oil to large stock pot, and then add leeks along with chopped onion, garlic and celery.
• Saute for 10-15 minutes, stirring occasionally until the onions and leeks soften and become semi-translucent.
• Wash and cut potatoes into approximately 1 to 2 inch pieces. We don't bother peeling them, but suggest removing any scabs, blemishes, or especially tough skin portions.
• Add the potatoes, fresh herbs, salt and pepper into the pot with the cooked leeks, garlic, onion and celery. Stir and let cook for 5-10 minutes, stirring occasionally.
• Next, pour in the vegetable broth, water and coconut cream (or heavy dairy cream). Bring the soup to a boil and then reduce to a simmer. Continue to simmer until the potatoes are soft and falling apart, about 20 to 30 minutes. (Add optional nutritional yeast now too)
• Use an immersion blender to blend the soup until your desired consistency is reached. Or, carefully transfer the soup into a blender and blend in batches as needed.
• After blending, you could add a handful of chopped greens such as kale or bok choy and allow to continue to cook/soften, or add cooked beans. (We often add greens or other veggies but later, at the time of re-heating saved soup from the freezer.)
• Serve your potato leek soup nice and warm, preferably alongside a slice of crusty homemade sourdough bread or fluffy focaccia. Top with optional chopped fresh chives or parsley.
• Potato leek soup is good for up to a week stored in the refrigerator in an enclosed container, or a year in the freezer. We freeze in BPA-free quart containers. Allow it to cool before freezing. Defrost in the fridge and reheat on the stove.