Potato Soup Recipes

  • 3 tablespoons butter
  • 1 bunch asparagus, ends trimmed and stalks cut into small pieces
  • 4 medium leeks, sliced, white parts only and thoroughly washed
  • 2 medium red potatoes, peeled and diced
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, freshly minced
  • 3 tablespoons all-purpose flour
  • 2 cups warm water
  • 1 (14.5 ounce) can low-sodium chicken stock
  • 1 cube chicken bouillon
  • 4 tablespoons sour cream, or as desired
  • 1 pinch paprika, or to taste
  • ground black pepper to taste

Asparagus, Leek, And Potato Soup

Soups , Stews and Chili Recipes , Soup Recipes , Vegetable Soup Recipes

Author: Kendravanham

This Was Just A Creation I Came Up With When My Asparagus Was Looking A Little Old. At First, I Thought I Was Going To Add Some Sort Of Cream Base, But The Soup Ended Up Not Needing It. The Vegetables Just Taste Lovely As They Are. Even My Husband Who Hates Soup And Asparagus Loved This! It Is Also A Great Way To Use Almost-expired Vegetables In Your Veggie Drawer!

Time: 55m

Yield: 4

Number Of Ingredients: 13

  • Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
  • Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
  • Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.
Nutrition Facts:

Calories 305.3 calories, Carbohydrate 43 g, Cholesterol 31.1 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 437 mg, Sugar 7.5 g

  • 2 tsp vegetable oil
  • 1 onion , chopped
  • 800g potato , peeled and cut into small chunks
  • 1l vegetable stock
  • 350g frozen pea
  • handful mint , chopped

Minty Pea & Potato Soup

Dinner , Soup

Author: Good Food Team

This Vibrant Soup Is Fresh-tasting And Substantial Enough To Have For Dinner

Time: 30m

Number Of Ingredients: 6

  • Heat the oil in a large saucepan, then fry the onion for 5 mins until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for 10-15 mins until tender, adding the peas 2 mins before the end of the cooking time.
  • Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside. Blend the remaining vegetables and stock in a food processor or using a hand blender until smooth, then stir through the reserved veg, chopped mint and some seasoning. Serve with bread on the side.
Nutrition Facts:

Calories 249 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Protein 11 grams protein, Sodium 0.36 milligram of sodium

LEEK & POTATO SOUP Ingredient:
  • 50g butter
  • 450g potatoes, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
  • 1 small onion, cut the same size as the potatoes
  • 450g white parts of leeks, sliced (save the green tops for another soup or stock)
  • 850ml-1.2litres/1.5-2pts light chicken or vegetable stock
  • 142ml carton whipping cream
  • 125ml full-fat milk
  • the white part of 1 leek
  • a small knob of butter
  • finely chopped chives

Leek & Potato Soup

Dinner , Soup

Author: Good Food Team

Of The Winter Soups, Leek And Potato Is One Of The Most Comforting And Familiar. This Easy Vichyssoise Recipe By Darina Allen Makes The Most Of Seasonal, Local Veg

Time: 45m

Number Of Ingredients: 10

  • Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
  • Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
  • Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
  • Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
  • Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
  • To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
  • Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
  • Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Nutrition Facts:

Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

  • 2 tablespoons butter, or more if needed
  • 2 leeks, cleaned and chopped
  • ½ cup chopped onion
  • 6 potatoes, peeled and cubed
  • 4 cups chicken broth
  • 1 cup half-and-half
  • 4 ounces shredded Cheddar cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon garlic powder
  • salt and ground black pepper to taste

Winter Leek And Potato Soup

Soups , Stews and Chili Recipes , Soup Recipes , Cream Soup Recipes , Potato Leek Soup Recipes

Author: Sassa

A Great-tasting, Hearty And Satisfying Soup That's Perfect For A Lunch Or To Start An Otherwise Light Dinner.

Time: 1h5m

Yield: 6

Number Of Ingredients: 10

  • Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
  • Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
  • Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
  • Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
Nutrition Facts:

Calories 364.1 calories, Carbohydrate 45.9 g, Cholesterol 49 mg, Fat 15.4 g, Fiber 5.5 g, Protein 11.7 g, SaturatedFat 9.4 g, Sodium 982.5 mg, Sugar 4.5 g

  • 2 tablespoons butter
  • 3 large leeks, chopped
  • 3 cloves garlic, minced
  • 2 lb potato, cubed
  • salt, to taste
  • pepper, to taste
  • 6 cups vegetable broth
  • 2 cups water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ¼ cup fresh chives, chopped
  • hot sauce, to taste

Potato Leek Soup Recipe By Tasty


Author: Merle O'neal

Buttery, Creamy, And Made Oh-so Fragrant With The Help Of Thyme And Chives, This Potato Leek Soup Is The Perfect Companion To Any Cold Weather Dinner. Serve With A Bit Of Hot Sauce For An Extra Kick And A Sprinkling Of Croutons For Added Crunch.

Time: 45m

Yield: 8 servings

Number Of Ingredients: 12

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!
Nutrition Facts:

Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

  • 3 tablespoons butter
  • 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
  • 2 large russet potatoes (about 18 ounces total), peeled, diced
  • 4 1/2 cups (or more) chicken stock or canned low-salt broth
  • 2 tablespoons chopped fresh chives

Leek And Potato Soup

Food Processor , Bon Appétit , Onion , Spring , Potato , Soup/Stew , Leek

This Soup Is Related To Brotchán Foltchep, A Classic Leek And Oatmeal Soup (also Known As Brotchán Roy) That Combines Leeks, Oatmeal And Milk. This Version Is Thickened With Potatoes Instead Of Oatmeal And Flavored With Chicken Stock Instead Of Milk. Serve It With Savory Whole Wheat Scones Or Slices Of Brown Soda Bread.

Yield: Serves 4

Number Of Ingredients: 5

  • Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
  • Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.
Nutrition Facts:

  • 8 cups chicken stock
  • 6 russet potatoes, peeled and cut into large pieces
  • 4 leeks (whites only), thoroughly washed and sliced
  • 3 stalks celery, roughly chopped
  • 1 bay leaf
  • 1 1/2 teaspoons finely chopped fresh thyme
  • Salt and freshly ground pepper
  • 1 cup heavy cream

Potato Leek Soup

Food & Cooking , main-dish , Soups , Soup Recipes , Stews & Stocks

Author: Robert Irvine : Food Network

For A Warm Bowl Of Creamy Comfort, Try Robert Irvine's Potato Leek Soup Recipe From Dinner: Impossible On Food Network.

Time: 1h10m

Yield: 8 servings

Number Of Ingredients: 8

  • Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
  • Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
Nutrition Facts:

  • 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

Leek Potato Soup


Author: Alton Brown

Alton Brown's Leek Potato Soup, Or Vichyssoise, Is Equally Delicious Hot Or Cold, From Good Eats On Food Network.

Time: 1h40m

Yield: 6 servings

Number Of Ingredients: 9

  • 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.
Nutrition Facts:

  • 6 cups chicken broth
  • 6 cups potatoes, peeled and cubed
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground red pepper
  • 8 ounces cream cheese (cut into chunks, at room temperature)
  • 4 slices bacon (cooked and crumbled)

Panera Bread's Creamy Potato Soup


Author: Amyzoe

I've Never Been To Panera Bread, So I Couldn't Tell You If This Is Similar. I Can Tell You It's Delicious And Simple To Make. I Didn't Have Bacon, But It's Still Delicious Even Without. I Topped Mine With Cheese And Left The Skin On My Potatoes. Recipe Courtesy Of Lynn's Kitchen Adventures (she Found A Copy Cat Version Of The Recipe And Tweaked It To Her Liking). Yummy! Serving Size Is Estimated.

Time: 1h

Yield: 6 serving(s)

Number Of Ingredients: 7

  • Combine broth, potatoes, and spices.
  • Boil on medium heat until potatoes are tender.
  • Smash a few potatoes to release the starch for thickening.
  • If you like it chunky just smash a small amount of potato, but if you want it smooth smash more potatoes.
  • Reduce to low heat and add cream cheese.
  • Heat, stirring frequently, until cheese melts.
  • Ladle into bowls.
  • Sprinkle a little bacon over each bowl of soup.
Nutrition Facts:

  • 4 cups chicken broth
  • 4 cups peeled and cubed potatoes
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground red pepper
  • 1 (8 ounce) package cream cheese, cut into chunks

Panera's Cream Cheese Potato Soup

Winter , Other Soups

Author: Shawn H

This Is My Favorite Recipe For Potato Soup. It's A Copycat Of The One They Use To Serve At The St. Louis Bread Company (panera). The Recipe Originally Called For Shredding Your Potatoes, But I Never Could Get Them To Cook That Way. I Know They Should Cook Faster, But I Never Could Get It To Work.

Time: 1h

Yield: 4-6 serving(s)

Number Of Ingredients: 6

  • Combine broth, potatoes, and spices.
  • Boil on medium heat until potatoes are tender.
  • Smash a few of the potatoes to release their starch for thickening.
  • Reduce to low heat.
  • Add cream cheese.
  • Heat, stirring frequently, until cheese melts.
Nutrition Facts:

Calories 349.6, Fat 21, SaturatedFat 11.4, Cholesterol 62.5, Sodium 938, Carbohydrate 29.6, Fiber 3.4, Sugar 3.7, Protein 11.4

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