Leek soup puree recipes. Potato soup with leeks

Potatoes are a product loved by everyone

Potatoes are the most common product. Already from the mid-18th century, potatoes were very popular and were grown en masse in gardens in the Russian Empire.

Potatoes are loved by everyone because it is very easy to prepare a dish from them, just as mashed potatoes are as easy as shelling pears. You can eat such a product without gaining weight if you learn how to process and prepare it correctly. Potatoes are a source of potassium, which is essential for the heart.

In order for potato tubers to be healthy and dietary, you need to cook them properly. The healthiest thing is potatoes baked in the oven or over a fire. And to make it dangerous for humans, simply fry the potatoes in a large amount of oil, add salt and generously pour in mayonnaise. This kind of potato dish will quickly push your weight up, and your body will begin to accumulate excess fat.

Potatoes can be used to make potato soup, puree soup or cream soup. These dishes are less healthy than baked potatoes, but better than french fries. As soon as this product became known in Europe, each country began to create and prepare its own new signature dishes. For example, in France - these are gratins and dauphines, in Germany - cream soup and potato salads, in England - fried potatoes in cubes, in Belarus - potato pancakes, in Russia - boiled potatoes with butter and herbs.

Recipes for mashed potato soups are very different, you can add new products to them - meat, fish, seafood, etc. Puree soup is an excellent dish for children's diet. Preparing soup does not require much time or special culinary skills. You can use either just water or vegetable or meat broth as a base. If you are cooking for a child, then the ideal option is mashed potato soup with chicken broth.

Medicinal leek soup with chicken: recipe

Medicinal leek soup with chicken

Chicken leek soup is very popular in Scotland.
But the inhabitants of this country cook it from whole chicken. For medicinal soup, only fillet should be used. Boil broth from the sirloin, and then prepare soup in this broth. But, if you need a dietary dish, then you should boil the meat separately and cook the vegetables in another container. Here is the recipe for medicinal leek soup with chicken: Prepare the following ingredients:

• Chicken fillet - 1 piece
• Water - 2 liters
• Leek - 400 grams
• Potatoes - 300 grams
• Salt, pepper, herbs - to taste

Steps for preparing soup:

1. Boil the fillet in a saucepan for 20 minutes. Leave to cool in water. If you remove the breast and let it cool without water, the meat will be tough and dry.
2. Boil water in another saucepan.
3. Add washed and chopped leeks and diced potatoes. Cook for 15 minutes until done.
4. Then, 2-3 minutes before turning off the heat, add chopped fillet, herbs, salt and pepper to the soup to taste.
5. Turn off the gas and pour the soup into bowls.

Important to know: This is a simple recipe for diet chicken soup. If you, like the Scots, cook this dish from a whole chicken, the broth will turn out fatty and rich. But remember that according to many diets (for gastritis, cholelithiasis, liver and intestinal diseases), it is not recommended to consume such fatty soup.

Step-by-step recipe for mashed potato soup

1. Peel the potatoes and cut into small cubes. Peel the onion and chop thinly into half rings. Place a frying pan with butter on the stove; when it is hot, add the prepared onions. Let it sauté over low heat for 10 minutes.
2. Pour some of the prepared broth into the saucepan, add onions and potatoes. As soon as the liquid in the saucepan begins to boil, cover with a lid and leave the potatoes to simmer until fully cooked.
3. Meanwhile, prepare the white sauce. To do this, dry the flour in a frying pan without adding oil. It should turn slightly yellowish. Then mix the flour and the remaining broth, stirring constantly. The sauce for the puree soup is ready, all you have to do is strain it.
4. Chop the leek finely and then sauté it in butter for about 15 minutes over very low heat.
5. Leave the potatoes stewed until tender to cool, and then beat them with a blender. If you don’t have such a kitchen gadget, you can simply grind it through a sieve.
6. Pour the white sauce into the potato mixture and whisk again. Place the pan with mashed potato soup on the heat.
7. As soon as it starts to boil, remove from the stove, season and salt.
8. To prepare a dressing for creamy potato soup, take a raw yolk, beat and gradually pour in hot cream (milk). This dressing is called leison. Place it over low heat and stir constantly until it thickens. Lezienne can also be cooked in water.
9. Mix lezienne with the resulting puree soup. Although, in principle, this dish can be seasoned with regular butter.
10. Pour the finished soup into bowls and sprinkle with chopped leeks. It is better to serve croutons instead of bread for the first course.

The mashed potato soup is very flavorful, thanks to the leeks. You can add celery or parsley here - play with the smell and taste, and then determine the golden mean for yourself. Puree soup is a very tasty and healthy first course, and your favorite potatoes will not leave anyone indifferent.

Leek soup

very tasty, its delicate creamy vegetable taste will pleasantly warm you when served hot in winter or refresh you if served chilled in summer. So leek soup can diversify your family's menu throughout the whole year. We can say that this delicate creamy soup is a variation on the theme of the famous Vichyssoise onion soup, more adapted to our latitudes.

Ingredients:

• 250-300 gr. leek
• 1 l. water
• 400 gr. potatoes (4-5 pieces)
• 1 tbsp. milk or cream (200 ml.) – it tastes better with cream
• salt
• butter (30-50 gr.)
• greenery
• 4-5 slices of white bread
• vegetable oil (I used regular sunflower oil)

Preparation:

1. Peel the top layer of the onion, cut off the roots and the dark green part (where the leaves begin), leaving the light part of the stem, and wash it.
2. Cut the leek stem into thin rings.
3. Simmer the onion covered for about 15 minutes. over low heat in melted butter until soft (not browned).
4. Meanwhile, peel, wash and cut the potatoes into cubes.
5. Pour 1 liter of potatoes. water, let it boil, add salt. Cook until done.
6. Remove the potatoes from the water, combine with the stewed leeks, let cool slightly (so that they are not hot and can be transferred to a plastic blender bowl). Place the potatoes and stewed leeks in a blender bowl, add a little water in which the potatoes were boiled (I only added a few tablespoons), and puree in a blender.
7. By the way, I do not recommend using an immersion blender to puree this soup, or other potato dishes. Since this breaks down the potato cells and releases a large amount of starch, giving the dish an unpleasant stickiness and making it look like a paste.
8. Add enough potato broth to the pureed vegetables to make a puree soup (about 700 ml), stir.
9. Add milk or cream to the soup. Stir until smooth. Bring to a boil (stirring) and let simmer for 1-2 minutes.
10. Cover with a lid and let the puree soup steep while the croutons are fried.
11. Pour vegetable oil into the frying pan and heat well. Add diced crustless bread. Fry first over medium heat, then over low heat, stirring often, until lightly toasted, so that the crackers are crispy and golden.
12. In summer, leek soup can be served cold, and even with the addition of a few pieces of ice, just like

200 grams of leek is only the white part, and it turns out to be quite large. It’s quite possible to take 300 grams. 3 potatoes is a little less than 500 g.

It is better to take heavy cream - 36%, but this is not important. Although according to the rules, when serving, some of the cream should be whipped and piled up. But (already tested more than once) the whipped cream settles in literally a minute, so I always just pour the cream on top without whipping it first. I assume that if you serve this soup cold, the whipped cream will stay in a “heap” longer.

Cut the leek into thin half rings (mine are about 3 millimeters wide) and fry in butter. There is no need to brown it. I do all this right in the pan in which the soup will be cooked. It should have a fairly thick bottom. If you don’t have one, then simmer the leeks in a frying pan.

Add peeled and diced potatoes to the onion. Mix everything and fry and simmer for a short time, a couple of minutes. These will be the main two ingredients of vichysouz soup. Apart from them - only liquid and seasonings.

Add broth to the vegetables (I used chicken broth), bring to a boil and cook for 10 minutes. Next add milk. Bring to a boil and turn off. You can also use vegetable broth. Of course, all this can be replaced with water, but the taste of the soup will be simpler.

Using a blender, turn the soup into a smooth puree. Add half the cream (the other half is for serving) and season.

Return the soup to the stove and reheat. There is no need to boil anymore.

According to the rules, it should be served with chopped chives. I sometimes replace it with green onions, sometimes I use the juicy green part of a leek. This time I didn’t add anything, just garnished with parsley. If you want, you can use crackers for serving. Serve vichyssoise - leek and potato soup with whipped or regular cream. Bon appetit!

Onion soup is a signature dish of French cuisine. There are many recipes for it; first courses made from this product, which have a creamy consistency, are especially popular. Leek soup turns out to be especially tender; it is served not only hot, but also cold. There are also vegetarian versions of this dish.

Recipe 10: Potato soup with leeks and vegetable broth

Light vegetable soup. Fragrant and very tasty. Can be served as a regular soup or as a puree soup.

• Leeks - 3 pcs.
• Carrots - 1 pc.
• Tomatoes - 3 pcs.
• Potatoes - 2-3 pcs.
• Garlic - 1-2 teeth.
• Vegetable oil
• Vegetable broth - 1.5-2 l
• Dill greens - 1 bunch
• Ground black pepper

Cut the leek into rings.

Cut the carrots into small cubes.

Cut the potatoes as desired.

Fry leeks and carrots in vegetable oil.

Pour in vegetable broth or water.

Fry chopped garlic in a frying pan.

Add blanched, peeled, diced tomato. Salt, pepper, add dill.

Simmer the tomatoes for about 15 minutes.

Pour the tomatoes into the soup, add the potatoes and simmer the leek soup for about 15 minutes.

Leek soup

very tasty, its delicate creamy vegetable taste will pleasantly warm you when served hot in winter or refresh you if served chilled in summer. So leek soup can diversify your family's menu throughout the whole year. We can say that this delicate creamy soup is a variation on the theme of the famous Vichyssoise onion soup, more adapted to our latitudes.

Ingredients:

• 250-300 gr. leek
• 1 l. water
• 400 gr. potatoes (4-5 pieces)
• 1 tbsp. milk or cream (200 ml.) – it tastes better with cream
• salt
• butter (30-50 gr.)
• greenery
• 4-5 slices of white bread
• vegetable oil (I used regular sunflower oil)

Preparation:

1. Peel the top layer of the onion, cut off the roots and the dark green part (where the leaves begin), leaving the light part of the stem, and wash it.
2. Cut the leek stem into thin rings.
3. Simmer the onion covered for about 15 minutes. over low heat in melted butter until soft (not browned).
4. Meanwhile, peel, wash and cut the potatoes into cubes.
5. Pour 1 liter of potatoes. water, let it boil, add salt. Cook until done.
6. Remove the potatoes from the water, combine with the stewed leeks, let cool slightly (so that they are not hot and can be transferred to a plastic blender bowl). Place the potatoes and stewed leeks in a blender bowl, add a little water in which the potatoes were boiled (I only added a few tablespoons), and puree in a blender.
7. By the way, I do not recommend using an immersion blender to puree this soup, or other potato dishes. Since this breaks down the potato cells and releases a large amount of starch, giving the dish an unpleasant stickiness and making it look like a paste.
8. Add enough potato broth to the pureed vegetables to make a puree soup (about 700 ml), stir.
9. Add milk or cream to the soup. Stir until smooth. Bring to a boil (stirring) and let simmer for 1-2 minutes.
10. Cover with a lid and let the puree soup steep while the croutons are fried.
11. Pour vegetable oil into the frying pan and heat well. Add diced crustless bread. Fry first over medium heat, then over low heat, stirring often, until lightly toasted, so that the crackers are crispy and golden.
12. In summer, leek soup can be served cold, and even with the addition of a few pieces of ice, just like

200 grams of leek is only the white part, and it turns out to be quite large. It’s quite possible to take 300 grams. 3 potatoes is a little less than 500 g.

It is better to take heavy cream - 36%, but this is not important. Although according to the rules, when serving, some of the cream should be whipped and piled up. But (already tested more than once) the whipped cream settles in literally a minute, so I always just pour the cream on top without whipping it first. I assume that if you serve this soup cold, the whipped cream will stay in a “heap” longer.

Cut the leek into thin half rings (mine are about 3 millimeters wide) and fry in butter. There is no need to brown it. I do all this right in the pan in which the soup will be cooked. It should have a fairly thick bottom. If you don’t have one, then simmer the leeks in a frying pan.

Add peeled and diced potatoes to the onion. Mix everything and fry and simmer for a short time, a couple of minutes. These will be the main two ingredients of vichysouz soup. Apart from them - only liquid and seasonings.

Add broth to the vegetables (I used chicken broth), bring to a boil and cook for 10 minutes. Next add milk. Bring to a boil and turn off. You can also use vegetable broth. Of course, all this can be replaced with water, but the taste of the soup will be simpler.

Using a blender, turn the soup into a smooth puree. Add half the cream (the other half is for serving) and season.

Return the soup to the stove and reheat. There is no need to boil anymore.

According to the rules, it should be served with chopped chives. I sometimes replace it with green onions, sometimes I use the juicy green part of a leek. This time I didn’t add anything, just garnished with parsley. If you want, you can use crackers for serving. Serve vichyssoise - leek and potato soup with whipped or regular cream. Bon appetit!

Onion soup is a signature dish of French cuisine. There are many recipes for it; first courses made from this product, which have a creamy consistency, are especially popular. Leek soup turns out to be especially tender; it is served not only hot, but also cold. There are also vegetarian versions of this dish.

Cooking features

It is a mistake to believe that since onion soups are often found on the menus of French restaurants, then you need to be a qualified chef to prepare such a dish. In fact, creamy leek soup is very easy to prepare, and even an inexperienced housewife can cook it every day. Knowing a few things will help with this.

• Often, not the entire leek is used to make soup, but only its lower (white) part. The product itself is not cheap, so you shouldn’t throw away the top (green) part left after preparing the soup. It's a good idea to use the leftovers to make a salad.
• Potatoes give the soup a creamy consistency, but you can also thicken it with flour and starch. Using cheese also allows you to make the consistency of the dish a little denser.
• If you find the soup too thick, you can thin it by adding milk, cream or broth. After this, the dish must be brought to a boil again.
• After chopping the food, the soup must be boiled or at least brought to a boil - this is necessary for its disinfection. Otherwise, the dish will quickly spoil.
• The soup tastes better if you fry the onions first. Most often butter is used for this, but it can be replaced with vegetable oil.
• Cream, cheese and butter add creamy notes to the dish, making its taste softer and more refined.
• If you don't have a blender, you can puree the vegetables through a sieve. This work is more labor-intensive, but in this case the soup will have a smoother consistency.
• When blending soup with an immersion blender, be careful not to get burned by flying splashes. The blender must be turned off when lowering it into the soup and removing it from it. The container in which the whipping dish is located must be deep enough.

Serve leek soup with herbs or croutons; it is permissible to combine both of these options. If you season the soup with sour cream, it will not spoil its taste.

Medicinal leek soup with cream: recipe

Medicinal leek soup with cream

Cream is a fatty product.
It is usually prohibited for people with gastrointestinal diseases. But, if you need to boost your immunity and make your appetite good, then this dish is suitable. Here is a recipe for medicinal leek soup with cream: Prepare the following foods:

Ingredients for making medicinal leek soup with cream
Now start cooking:

1. Rinse the leek under the tap, dry and chop. Finely chop the onion.
2. Heat the butter over low heat in a thick-bottomed container.
3. Toss it with both types of onions, prepared and chopped in advance. Simmer for 10 minutes.
4. Then pour in the meat broth, add the diced potatoes and cream. Cover with a lid and simmer for half an hour.
5. Remove the soup from the heat, cool slightly and mash the potatoes with a fork.
6. Now start cooking the spinach sauce: in a saucepan, fry the chopped spinach and grated lemon zest in butter.
7. Pour in the cream and boil for a couple of minutes.
8. Grind the prepared and cooled sauce in a blender.
9. Pour the soup into bowls, add a few shrimp at a time and garnish with sauce. Serve immediately.

Tip: If you don't have spinach or don't feel like making the sauce, you can simply chop the green onions and garnish the dish with them.

Leek soup with lard

• leek – 100 g;
• onions – 100 g;
• lard or bacon – 60 g;
• olive oil – 10 ml;
• water – 0.25 l;
• cream – 0.2 l;
• hard cheese – 50 g;
• wheat bread – 100 g;
• salt, pepper - to taste.

Cooking method:

• Wash the leeks and cut into thin slices. It is advisable to use the light part of it.
• Peel and cut the onion into thin half rings, mix it with the leek.
• Grease the bottom of the pan with vegetable oil.
• Place finely chopped lard or bacon in it and melt it.
• Add the onion, fry it over low heat until half cooked.
• Cover with water and simmer until the onion is completely soft.
• Grind the onion mass to a puree using a blender or rub through a sieve.
• Dilute with cream, adding pepper and salt.
• Bring to a boil.
• Add finely grated cheese. Cook until the cheese has dissolved.
• Remove the pan from the heat.
• Cut the bread into small cubes and dry in the oven.

Video recipe for the occasion

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When serving the soup, place croutons in the bowls. You should not do this in advance, as the bread will quickly become soggy. Homemade croutons can be replaced with store-bought wheat croutons. It is better to choose one with original or cheese flavor. Green onion-flavored croutons are also suitable.

Classic leek soup

Despite the fact that it is prepared in water, the soup is hearty and has a very rich taste and aroma.

Ingredients:

• leeks – 2-3 pcs.;
• onion – 1 pc.;
• water – 250 ml;
• cheese – 60-70 gr.;
• lard –50-60 gr.;
• cream – 50 ml;
• olive oil – 10 ml;
• bread – 2 pieces;
• salt pepper.

Preparation:

1. Peel the red onion and chop it into thin feathers or half rings.
2. Cut the leek into thin rings.
3. Cut the bacon or lard into small cubes and place in a saucepan.
4. Place on the fire, and when the lard has rendered out, remove the cracklings and pour in a little olive oil.
5. Fry the onion until golden brown.
6. Pour in water and cook over low heat for about half an hour.
7. Add salt and season with ground black pepper.
8. Pour into a clay pot, place a couple of slices of stale white bread on top (it is better to use a baguette).
9. Cover it with grated cheese and pour cream. You can add the remaining cracklings.
10. Place in a preheated oven or grill for ten minutes.

Before serving, the finished soup can be decorated with fresh herbs.

Cold leek soup (vischyssoise)

• leek (white part only) – 0.2 kg;
• potatoes – 0.4 kg;
• chicken or vegetable broth - 0.7 l;
• drinking cream or full-fat milk – 0.25 l;
• whipped cream - to taste;
• butter – 40 g;
• nutmeg - a pinch;
• salt, pepper - to taste.

Cooking method:

• Peel the potatoes and cut into small cubes.
• Wash, dry with a napkin, cut the leek into rings.
• Melt the butter at the bottom of the pan in which the soup will be cooked.
• Put onion. Fry it over low heat until soft.
• Add potatoes, fry them along with onions for 2-3 minutes.
• Pour in broth. Bring to a boil and cook until the potatoes are soft.
• Grind the contents of the pan using an immersion blender.
• If necessary, add salt and pepper to the dish, add nutmeg and low-fat cream. Stir.
• Bring the soup to a boil over low heat, stirring at the same time to prevent it from burning.
• When the soup has cooled to room temperature, put it in the refrigerator.

The soup prepared according to this recipe is served cold. Before serving, it is decorated with whipped cream. The recipe was invented by a French chef who worked in one of the restaurants in New York. He named the dish in honor of the famous resort. Later it became popular all over the world, including in the author’s homeland.

Medicinal leek soup from Yulia Vysotskaya: recipe

Medicinal leek soup from Yulia Vysotskaya

Yulia Vysotskaya cooks deliciously, and she comes up with many recipes herself and tells everyone about them in the TV show “Eating at Home.”
All her recipes are simple, the dishes are tasty and healthy. Yulia also prepares medicinal leek soup in a special way. Here's the recipe: Products you'll need:

• 2 liters of any broth - meat or vegetables
• Leek, its white part - 700 grams
• Potatoes - 400 grams
• Frozen green peas - 500 grams
• Garlic - 1 clove
• Fresh mint, chopped - 2 tablespoons, and 1 sprig for garnish

You need to prepare it like this:

1. Heat half the broth in a saucepan, add finely chopped leeks and crushed cloves of garlic. Boil for 10 minutes.
2. When the onions have softened, pour in the remaining broth and the diced potatoes and green peas. Boil over low heat for 15 minutes.
3. When all the ingredients are soft, turn off the heat and set the dish aside to cool slightly.
4. Beat the prepared dish in a blender until pureed.
5. Then heat the soup over low heat. Pour into a plate and garnish with a mint sprig. Serve immediately, before the soup has cooled.

This soup is perfect for lunch, and its bright color adds appetizing and attractiveness.

Vegetable leek soup

• leek – 0.2 kg;
• potatoes – 0.5 kg;
• carrots – 0.2 kg;
• onions – 100 g;
• celery stalks – 100 g;
• cream or milk – 0.2 l;
• water – 1.5 l;
• garlic – 2 cloves;
• olive oil – 60 ml;
• hard cheese – 30 g;
• wheat croutons or crackers - to taste;
• salt, pepper - to taste.

Cooking method:

• Wash the celery stalks and cut into pieces.
• Peel the carrots. Cut one carrot into small cubes, leave the other whole.
• Peel the onions and cut them into two parts.
• Place whole carrots, pieces of celery and half an onion in a saucepan and put on fire. Cook for 20–30 minutes after boiling. Strain. You will get a flavorful vegetable broth.
• Place chopped carrots in it.
• Peel the potatoes, cut into small cubes, and place in the broth.
• Bring it to a boil.
• Heat vegetable oil in a frying pan.
• Cut the leek into circles, fry until soft, place in boiling broth.
• Cook the vegetables until they are completely soft.
• Using an immersion blender, puree the vegetables.
• Add salt, spices, cream to the soup.
• Bring to a boil and remove pan from heat.

When serving the soup, sprinkle it with finely grated cheese and serve wheat croutons separately so that everyone can add them to their taste.

Cream of leek soup

Thick pureed soups are popular in French cuisine. This very hearty and tasty soup has a smooth, creamy consistency.

Ingredients:

• leek – 700 gr.;
• onions – 1-2 pcs.;
• chicken broth – 0.5 l.;
• milk – 0.5 l.;
• butter – 60-70 gr.;
• flour – 30 gr.;
• cream – 50 ml;
• greenery;
• salt pepper.

Leek soup with mushrooms

• leek – 0.2 kg;
• potatoes – 0.2 kg;
• fresh champignons – 0.2 kg;
• processed cheese (optional) – 70 g;
• olive oil – 40 ml;
• water - as much as needed;
• salt, pepper - to taste.

Cooking method:

• Wash the mushrooms, dry with a napkin, cut into slices.
• Wash and finely chop the leeks.
• Peel the potatoes and cut into 1–1.5 cm cubes.
• If you plan to add cheese to the soup, put it in the freezer for a while - it is easier to crush when frozen.
• Pour oil into the bottom of the pan and heat it.
• Add the onion and fry it for 2-3 minutes.
• Add mushrooms. Fry them for 5 minutes.
• Add potatoes. Continue frying food for 3-4 minutes.

Find out from our selection how to prepare incredibly tasty and healthy leek soup: vegetable, chicken broth or water, with cheese or rice.

If you believe the legends, onion soup was invented by King Louis XV when he had an unsuccessful hunt and was left in a forest dwelling without dinner. Hence the name of onion soup - a royal dish for beggars. You can prepare it quickly, and with our step-by-step recommendations, it’s completely easy.

A stewed onion dish is a great option that the whole family will love.

• cream - to taste;
• leek + red onion
• pepper and salt to taste;
• 10 ml olive oil;
• clean water – 250 ml;
• 60 g cheese;
• 60 g bacon;
• 2 slices of white bread.

Peel the red onion and leek. Chop the onion into strips along the fibers. Remove the bacon from the freezer, remove the salt from it and cut into thin cubes.

Place the bacon in a saucepan in heated oil, add the onion for frying, remove the cracklings and pour in a little olive oil. Simmer the onion until classic golden color.

Add water to the saucepan with the onions and simmer the soup mixture over moderate heat for half an hour. Then season with salt and black pepper.

Pour the finished soup into a ceramic pot, cover it with a slice of stale bread so that the entire surface of the soup is covered. Pour cream on top of the bread, sprinkle with cracklings and grated cheese.

Place the pot in an oven preheated to 200ºC. After 10 minutes, the onion soup can be removed. Decorate it with herbs and you can start dinner.

Recipe for leek soup. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of leek soup.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of leek soup puree is 120.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe 2: leek soup from Alexander Vasiliev

• Leeks – 2 pcs.
• Onions – 1/3 pcs.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Garlic – 2 cloves
• Chicken wings – 6 pcs.
• Bay leaf – 5 leaves
• Black peppercorns
• White peppercorns
• Coarse salt

Coarsely chop the leek and place in a saucepan.

Add chopped onions.

Cut the carrots into rings and add to the pan.

Cut the potatoes into cubes and add to the rest of the ingredients.

Place garlic (coarsely chopped), even and white peppercorns, and bay leaf into the pan. Chicken wings are also in the pan.

Pour water into the pan, add salt and bring to a boil.

When boiling, reduce heat and simmer until tender, 40 minutes.

For a dietary version of leek soup from Alexander Vasiliev, discard the chicken wings.

Leek soup with melted cheese and minced meat - a simple and tasty recipe

Leek contains proteins, carbohydrates, vitamins (C, group B, PP, carotene), potassium, calcium, magnesium, phosphorus and iron salts, essential oils and phytoncides. Leek increases appetite, improves digestion, gallbladder and liver activity. Due to the content of potassium salts, it has a diuretic effect and is useful for obesity, rheumatism, and gout. The leek is one of the national symbols of Wales. Calorie content 87.7 kcal.

Ingredients for Cheese and Leek Soup:

• Leeks - 2 pcs.
• Minced meat - 250 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Greenery
• Olive oil
• The cheese is melted and viscous.

Cooking time: 40 minutes

Recipe for Cheese Soup with Leeks:

In a Teflon saucepan, lightly simmer and fry the minced meat a little, add salt and pepper

Add leeks cut into rings to the minced meat, simmer a little

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Peel the potatoes and cut them, throw them into a saucepan, simmer lightly for 3 minutes, add water so that the soup turns out, some people like it thicker, others don’t... add salt again and cook for about 15 minutes until the potatoes are cooked

Add melted cheese to the saucepan and cook the soup for another 5-8 minutes

Add greens and serve! Yummy!

Recipe 3: leek puree soup with cream (step-by-step photo)

• Onion 100 g
• Leek 700 g
• Butter 50 g
• Premium wheat flour 25 g
• Chicken broth 425 ml
• Milk 425 ml
• Salt 8 g
• Ground black pepper 5 g
• Cream 33% 6 tbsp
• Parsley (greens) 20 g

Peel the onion and cut into small cubes. Let's cut the leek into rings.

Saute the onion and leek in butter until soft, but do not let it brown.

Add sifted flour and mix well.

Add milk, broth and spices. Cover the pan with a lid and let simmer over medium heat until the vegetables are completely cooked.

Puree the soup with a blender.

Before serving, add cream (at the rate of one tablespoon per serving) and parsley.

Cheese soup with leeks and croutons

We invite you to try a new version of cheese soup. The ingredients in it are the same as in other recipes. These are cheese, leeks, butter, flour, roots, but in our version the soup will be more tender and lighter.

For the soup you will need:

• meat – 0.5 kg;
• leeks - 4 stalks;
• butter – 35 g;
• wheat flour – 1 handful;
• grated cheese – 2 handfuls;
• carrots + celery root + parsley root – ½ part each;
• 3 slices of stale bread.

Preparation will take: 1.5 hours. Calorie content of 100 g serving: 340 kcal.

1. Place meat and roots in water according to the recipe. Boil meat broth;
2. Peel the leek and chop it into rings, then fry a little in oil until soft;
3. Sprinkle soft onion with wheat flour, brown the vegetable while stirring constantly, pour in a little meat broth, simmer covered for about 8 minutes;
4. Place browned onions in the broth, season with table salt to your taste, sprinkle with a little cheese and cook for another 8 minutes;
5. Prepare croutons: fry pieces of yesterday's wheat bread in refined oil. Before removing them from the frying pan, generously sprinkle each piece with grated cheese;
6. Serve the croutons separately or place portions on plates.

Salmon in creamy sauce - it’s easy to prepare fish, but you need sauce to prevent it from turning out dry. Find out how to choose the sauce in our article.

Take note of the recipe for spicy chicken with Teriyaki sauce.

Caucasian cuisine is distinguished by its spice and rich taste; try making chicken kharcho soup using our tips and photo recipes.

Recipe 4: How to make leek soup with cream cheese

Very tasty, healthy and easy to prepare soup. Useful for everyone!

• Leek - 400 g
• Potatoes (medium size) - 3 pcs.
• Onions (small) - 2 pcs.
• Butter - 50 g
• Processed cheese (any kind, preferably soft) - 150 g
• Black pepper (ground)
• Coriander (fresh, optional) - ½ bunch.

Cut the potatoes and onions into cubes, and cut the leeks crosswise into small pieces (if the specimen is large, cut lengthwise first).

Place the chopped vegetables in a saucepan, add oil and water to the bottom and, stirring occasionally, simmer under the lid over low heat for 5-7 minutes.

When everything is cooked, add processed cheese, if you like, and coriander. When the cheese melts, add a little ground black pepper and the soup is ready. All that remains is to turn it into puree.

Medicinal leek soup with potatoes: recipe

Medicinal leek soup with potatoes

Leek soup turns out delicious in any form - with coarsely chopped or finely chopped vegetables.
But the puree soup will appeal to all your household and guests, as it will be tender and appetizing. Thanks to the addition of potatoes, the mashed dish will be airy with a velvety texture. Here is a recipe for medicinal leek soup with potatoes: Buy the following products:

Ingredients for preparing medicinal leek soup with potatoes
The preparation process consists of the following steps:

1. Cook chicken broth in advance. Put it back on the fire.
2. Add washed and chopped leeks, onions, and diced potatoes.
3. When the vegetables boil, add cream. Simmer over low heat for 30 minutes.
4. Before turning off, add some salt and pepper.
5. Grind the cooled dish in a blender, then heat it slightly and pour into portions.
6. Chop the greens and garnish the soup. You can sprinkle with ground pepper, but this is to taste.

Important: When adding ground pepper to a plate, remember that the dish will turn out a little spicy. If your diet prohibits the consumption of such foods, then omit the peppers when cooking and garnishing. Instead of cream, you can use milk when preparing soup. Thanks to this, the fat content of the dish is reduced.

Recipe 5: Leek Vichyssoise Onion Soup with Potatoes

It pleasantly surprises you with its ease of preparation, ingredients, and most importantly, taste. The soup turns out incredibly tasty.

• Leek 1-2 stalks
• Onions 1 pc.
• Potatoes 4 pcs. (average)
• Water 300 ml.
• Cream 200 ml
• Butter 50 g

We cut the white part of the leek into half rings, remove the green leaves, they will not be useful to us.

Chop the onion.

Peel the potatoes and cut into pieces. There is no need to cut the potatoes into neat cubes, since you will still have to grind the soup in a blender, so just cut it into small slices.

Melt the butter in a thick-bottomed saucepan and add the leeks.

After a couple of minutes, add the onions to the leek and stir. It is important to ensure that the onions are not fried until golden brown, but rather stewed. Leave for 10 minutes, stirring occasionally.

Pour a glass of boiling water over the onions and potatoes and wait for the soup to boil. Cook until the potatoes are ready, 20-25 minutes.

After the potatoes are cooked, add the cream, stirring the soup constantly.

At your discretion, salt and pepper the soup, add your favorite spices. I added some pepper at the very beginning (I don’t know why), but it still turned out delicious.

We take out a blender/mixer and turn regular soup into puree soup.

The finished soup can be served with croutons, grated cheese or just herbs. It is delicious both hot and cold!

Medicinal leek soup with broccoli: recipe

Medicinal leek soup with broccoli

Leeks, carrots, broccoli, herbs and chicken breast - a dish with such ingredients will turn out tasty, healthy and appetizing.
Here is a simple recipe for medicinal leek soup with broccoli: You will need the following foods:

• Chicken fillet - 1 piece
• Purified water - 2 liters
• Leek - 400 grams
• Carrot - 1 piece
• Onion - 0.5 pieces
• Broccoli - 200 grams
• Green sprigs of dill or parsley, salt and pepper - to your taste

Prepare this way:

1. Wash the chicken breast, cut into pieces, add water and cook for 15 minutes.
2. At this time, prepare the vegetables: wash, chop both types of onions finely, and carrots into cubes.
3. Place the vegetables in the pan along with the breast. Cook for another 15 minutes until the vegetables are soft.
4. At the end, add salt, pepper and chopped herbs. Turn off the gas, pour the soup into bowls and serve.

Important: Onions are often replaced with leeks in dishes. It is more gentle, does not irritate the gastric mucosa and has no bitterness. If your diet prohibits adding onions to the broth, you can chop them and cook them in a separate bowl. Remove the chopped vegetable with a slotted spoon, drain the bitter water, and place the onion in the pan where the soup is being cooked.

Recipe 6, step by step: vegetable soup with leeks

A very simple soup to assemble and prepare, it can be prepared with chicken broth and bouillon cubes, and you can turn it into a puree soup if you wish. It's delicious hot, but also good cold with a little lemon juice and yogurt.

• 170-200 g white part of leek
• 1 large or 2 small carrots
• 1-2 celery stalks
• 1 onion larger than average
• 1-2 cloves of garlic
• 300-350 g potatoes
• salt, ground pepper
• 2-3 tbsp. tablespoons olive oil (regular vegetable oil)

• 1.6-1.8 liters of water
• 300-400 g chicken meat or 2 bouillon cubes

3-4 minutes before turning off, add chopped chicken meat (or don’t add it if we didn’t cook it). Taste and season with salt and pepper. We can turn the finished soup into a puree soup, for which we use a blender.

Leek soup

A simple but original version of making leek soup.
Based on the recipe for the famous French onion soup. Leek has a delicate taste, so it does not dominate the soup, and frying it in butter gives the dish softness and a refined aroma. The soup is prepared using hearty chicken broth and will especially please your loved ones on cold winter days.

About leeks . Leeks came to us from Asia and firmly occupy their position in the menus of many countries. The French especially love it, and the most famous use of leek is French onion soup. Leeks go well with meat and vegetable broths; they can be used in salads, sauces and side dishes. This onion is especially good in dishes that use wine.

Recipe 7, simple: leek soup with chicken broth

Wonderful, light and very tasty onion soup. There are many recipes where the cooking process is quite lengthy, including simmering in the oven. I suggest a fairly quick option. At the same time, the taste and aroma will delight you with their sophistication.

• Sunflower oil - 4 tablespoons;
• chicken broth - 1.5 liters;
• potatoes - 4 pcs;
• leek - 1 piece;
• greens - 100 gr

Peel the leeks from the top layers. Remove the top, leaving only the white and light green parts. The leaves should not be thrown away; they can be used when you prepare vegetable broth. Cut the leek along the stem and rinse well. Soil sometimes gets caught between the layers of onions. Then cut the leek into half rings no more than 5 mm wide.

We take a pan in which we will cook the soup. Pour in sunflower oil. And put the pan on the fire.

When the oil is hot, add the chopped onion to the pan.

Fry it a little, stirring from time to time.

While the onion is frying, chop the potatoes.

Now add the potatoes to the pan with the onions and fry for a couple more minutes.

At this stage, you decide how high-calorie your soup will be. You can add chicken broth or vegetable broth. I have had cases when I didn’t have ready-made broth, but I really wanted this soup. I filled it with water or used a bouillon cube. This did not spoil the taste of the finished dish at all. But most of all I love this soup with low-fat chicken broth.

Now bring to a boil and cook over medium heat until the potatoes are fully cooked. Salt and pepper to taste. After turning off the heat under the pan, I advise you to leave it for 20 minutes so that the soup can infuse. Our soup is ready; when serving, add herbs to it to improve the taste.

Leek and potato soup

The recipe for this soup is quite simple, so this dish is perfect for everyday lunch.

To prepare it you will need:

• clean water – 3 l;
• chilled chicken meat – 300 g;
• rice – 50 g;
• leek – 300 g;
• peeled potatoes – 100 g;
• processed cheese (with mushrooms) – 250 g;
• refined oil – 80 ml;
• salt and pepper - to taste.

The whole process will take: 1.5 hours. Makes 6 servings of 100 g, each: 240 kcal.

1. Make broth from chicken meat. During cooking, skim off any foam that forms on the surface;
2. Chop the leek into small pieces and grate the carrots. Fry vegetables in oil;
3. Wash the potatoes and peel them. Rinse the rice thoroughly under running water;
4. Cut the potatoes into small cubes;
5. Remove the cooked meat from the broth. Remove it from the bones, disassemble it into individual fibers with your hands;
6. Add rice, meat, potatoes, fried leeks, processed cheese and carrots broken into pieces into the hot broth;
7. Cook over low heat until the potatoes are fully cooked. This will take no more than 15 minutes.

Recipe 8: French cream leek soup (with photos step by step)

At the same time thick, creamy, tender and satisfying. And also delicious and warming!

• 1 large leek (or 2 small ones)
• 2-3 medium potatoes
• 30 g butter
• 2 cloves garlic
• 1 liter of water or broth
• 150 ml heavy cream
• Bay leaf
• A couple of thyme sprigs
• Salt pepper

Cut off the tough green leaves and root of the leek.

We cut the stem in half lengthwise and rinse it very well with water, because... Leeks are very harmful and often there is a lot of sand and earth among the leaves.

Cut leeks and garlic into small pieces.

Melt the butter in a saucepan or saucepan, add the onion and garlic and simmer until soft over medium heat for 5-7 minutes.

Cut the peeled potatoes into cubes. Add to the onion, fill everything with water or broth, add bay leaf and thyme. Salt and pepper. Cook for about 15 minutes until the potatoes are soft.

When the potatoes are cooked, remove from the heat, take out the bay leaf and thyme sprigs. Puree the mixture using an immersion blender.

Pour in the cream, stir, return to the heat and bring to a boil. Taste and adjust the amount of salt and pepper if necessary.

Decorate with cream, thyme leaves or any herbs.

Bon appetit!

How to make Chicken, Rice and Leek Soup

1. Peel the garlic and chop it finely. Heat a pan with olive oil and add the garlic, fry it for 30 seconds.

2. Chop the leeks and celery, add the vegetables to the pan and stir, fry until soft.

3. Pour the broth over the soft vegetables in the pan, add the rice and bring the entire contents to a boil.

4. After boiling, add chicken meat and cook until the meat is soft.

5. When the fillet is ready, remove it from the pan and separate it into fibers.

6. Squeeze the juice of one lemon into the pan, return the meat, cover the pan with a lid and cook for another 15 minutes.

7. Add salt and pepper to taste; if there is not enough sourness, add lemon juice.

8. Serve the soup hot to the table.

Recipe 9: Hearty Baked Rice and Leek Soup

The soup can be cooked with either meat or vegetable broth. In the latter case there will be a Lenten option.

• Broth (1,750 l - for soup, 250 ml - for side dish) - 2 l
• Carrots (1 medium thin) - 60 g
• Celery root - 50 g
• Potatoes - 3 pcs.
• Leeks - 2 pcs.
• Bell pepper (red) - ½ piece
• Garlic - 2 teeth.
• Salt (to taste)
• Rice (round grain (arborio)) - 100 g
• Chicken egg - 1 pc.
• Parmesan – 50 g
• Greens (to taste)

You can use chicken broth. Or you can cook a vegetable one, this will require 2 liters of water, 1 medium carrot (80 g), 1 large onion, 50 g celery root, 1 celery stick, a pinch of black pepper, 4 allspice, 3-4 cloves.

Peel the vegetables, cut into pieces, add cold water, bring to a boil and cook over low heat for about an hour. Add spices 10-15 minutes before readiness.

Strain the finished broth through several layers of gauze, squeeze out the vegetables and throw them away; we won’t need them.

Cut carrots into thin slices, celery into squares, pepper into diamonds, potatoes into cubes.

Leeks grow in the ground, so sand can often be hidden between their scales.

Wash the leek, cut into half rings, place in a colander and rinse very thoroughly again under running water. Let the water drain. Chop the garlic.

In a saucepan with a thick bottom, heat 2 tbsp. l. vegetable oil and fry the carrots and celery for about 3 minutes.

Add potatoes and fry for another 3 minutes.

Pour in the hot broth, bring to a boil, add salt and simmer over low heat for 5 minutes.

Add bell pepper and leek and cook over low heat for another 3 minutes. Turn off the heat, add the garlic, cover the soup with a lid and let it brew for 10 minutes.

Rinse the rice thoroughly, pour in the remaining hot broth and cook over low heat.

Until all the broth is absorbed and the rice becomes soft.

Place the rice in a bowl, cool slightly, add 2 tbsp. l. finely chopped greens.

Add 2 tbsp. l. grated Parmesan cheese on a small grater.

And 1 lightly beaten egg, mix.

Place in a mold and bake in the oven until done.

When serving, place a portion of the casserole into plates.

Pour the soup, sprinkle with grated Parmesan and fresh herbs.

Detailed composition, per 100 grams of the finished dish: “vegetable puree soup with leeks”

Lenten medicinal leek soup: recipe

Lenten medicinal leek soup

Lenten dishes are popular if a person wants to lose weight and during Orthodox fasts.
They are prepared without consuming meat, dairy products or eggs. Here is a recipe for medicinal lean leek soup in the form of puree: You will need the following ingredients:

Set of ingredients for the dish
Prepare as follows:

1. Pour 1.5 liters of water into the pan. Add chopped leeks, onions, potatoes, and bell peppers. Cook until the vegetables are done.
2. Then add soy milk, vegetable oil, salt and pepper to taste. Cook for another 5 minutes and turn off the heat.
3. Cool the soup and then puree in a blender.
4. Serve the soup topped with whole grain croutons.

Tip: Prepare the croutons in advance. For 1 plate there are no more than 5-7 pieces measuring 1.5 cm x 1.5 cm.

Features of preparing leek soup in a slow cooker

Multicooker with leek soup

A multicooker is a real assistant for modern housewives. You can quickly prepare any dish in it, including soup. With the help of this “miracle pot” you will be able to prepare a dish much faster, and the convenience of cooking is almost the main advantage. It is worth noting the following features of preparing leek soup in a slow cooker:

• All vegetables can be placed in the multicooker bowl at once. Fill them with prepared broth or water, turn on the “Stew” mode and in half an hour the dish is ready.
• If you are preparing meat soup, then first you need to cook, for example, chicken fillet in a multicooker bowl in the “Stew” mode for 20-30 minutes. Then take out the finished meat and add all the prepared vegetables. Boil the same amount, add salt and the soup is ready.
• If there is little time for cooking, then you can put both meat and vegetables in a bowl. In terms of time, for example, chicken takes the same amount of time to cook as vegetables.

But if you want to cook the beef in a piece, then you will have to cook it first, since this process will take about 2.5 hours.

French leek soup for weight loss: recipe

French leek soup for weight loss

Onion soup is very popular for weight loss.
Just one week of such proper nutrition helps you lose up to 5-7 kg of excess weight. We publish a recipe for French leek soup for weight loss. They say Coco Chanel herself loved him, and she was always distinguished by her impeccable appearance, slender figure and toned young skin. Prepare the following products:

• Leek - 1 piece
• Potatoes - 1 piece
• Olive oil – 15 grams
• French herbs or seasonings - to taste

Prepare like this:

1. Pour 0.5 liters of water into the pan and turn on the gas.
2. When the water boils, add the washed and chopped leeks and potatoes. Cook for 15 minutes.
3. 5 minutes before the end of cooking, add olive oil and seasonings. The soup is ready!

Important to know: If you are on a strict diet, you can add other vegetables instead of potatoes. For example: cabbage, bell pepper, and so on. There is no need to add salt to the soup, as salt retains water in the body.