Best 2 Loaded Potato Leek Soup Recipes
Immerse yourself in the warmth and comfort of a hearty and soul-satisfying Loaded Potato Leek Soup. Embark on a culinary journey that marries the creamy richness of potatoes with the subtle sweetness of leeks. This soup is not just a meal, it's an experience that will tantalize your taste buds and nourish your soul. So gather your ingredients, prepare your palate, and get ready to embark on a delectable adventure with our curated collection of the best Loaded Potato Leek Soup recipes.
Here are our top 2 tried and tested recipes!
LOADED POTATO-LEEK SOUP
When I was a child, my mother made potato and onion soup because it was affordable and fast. I've trimmed the calories, but it's still a comforting family favorite. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings (about 1-1/2 quarts).
Number Of Ingredients 10
Steps:
- Finely chop white portion of leek. Cut leek greens into thin strips; reserve for topping. In a 3- or 4-qt. slow cooker, combine potatoes, cauliflowerets, seasonings, broth and chopped leek. Cook, covered, on low 6-8 hours or until vegetables are tender., In a small skillet, heat oil over medium-high heat. Add reserved leek greens; cook 3-5 minutes. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Stir in lemon juice. Top with leek greens and, if desired, sour cream.
Nutrition Facts : Calories 108 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
LOADED BAKED POTATO LEEK SOUP
Steps:
- 1. In your soup pot, melt the butter and throw in the leeks. Cook them until they're soft, about 10 minutes or so over medium-high heat. Add salt and white pepper. 2. Then dump in the broth and potato chunks. Actually, dump in the potatoes first, then the broth. That way you won't splash the broth (just a little) like I did. 3. Bring to a boil and cook for about 20-30 minutes or until the potato chunks are tender enough to eat nicely. I tasted one and it was perfect. 4. Turn off your stove's heat, then use a slotted spoon to remove several spoonsful of potato/leek chunks to a bowl for safekeeping. Using an immersion blender or your regular blender, blend the soup until smooth. 5. Add the chunks you saved back into the soup, along with the heavy cream. Stir together. 6. Serve with shredded cheese, sour cream, and bacon on top. Oh, yum! Thick creamy deliciousness with cheesy drips coming off of your spoon
Tips:
- For a richer flavor, use homemade chicken or vegetable broth instead of water.
- To make the soup creamier, blend a portion of the soup in a blender or food processor until smooth and then stir it back into the pot.
- Add a variety of toppings to your soup, such as crumbled bacon, shredded cheese, chopped green onions, or a dollop of sour cream.
- This soup can be made ahead of time and reheated when you're ready to serve it. It also freezes well, so you can make a big batch and enjoy it all week long.
Conclusion:
Loaded potato leek soup is a delicious and comforting dish that is perfect for a cold winter day. It's easy to make and can be tailored to your liking. So next time you're looking for a hearty and satisfying meal, give this soup a try. You won't be disappointed!
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