Potato Leek Soup

Posted on by looper

Potato Leek Soup

A comforting potato leek soup with tender potatoes and leeks simmered together until rich and creamy. A simple, hearty soup that's especially good on a cold day.
Print Recipe
Course Soup
Servings 10 people
Calories 188 kcal

Ingredients
  

  • 2 tbsp bacon fat
  • 2 ea leek
  • 2 lb russet potato
  • 7 C chicken broth
  • 2 ea bay leaf
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 C heavy cream

Instructions
 

  • Add the bacon fat, 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.

Nutrition

Serving: 1CupCalories: 188kcalCarbohydrates: 18gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 858mgPotassium: 434mgFiber: 1gSugar: 2gVitamin A: 369IUVitamin C: 6mgCalcium: 36mgIron: 1mg
Keyword potatoes
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Moroccan Lamb and Lentil Soup

Posted on by looper

Lamb and Lentil Moroccan Soup

A hearty Moroccan-inspired soup with tender lamb and lentils, combining warm, savory flavors in a rich and satisfying bowl.
Print Recipe
Course Soup
Cuisine Mediterranean
Servings 12
Calories 142 kcal

Ingredients
  

  • 1 lb lamb shoulder chops
  • 1 tbsp olive oil
  • 1 ea onion chopped fine
  • 2 tsp ginger grated
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 pinch saffron
  • 1 tbsp flour
  • 10 C chicken broth
  • 1 C red lentils
  • 15 oz chickpeas canned
  • 4 each plum tomatoes
  • 1/4 C harissa

Instructions
 

  • Preheat oven to 350
  •  Pat lamb dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest heat, in dutch oven, heat oil until just smoking. Place lamb in pot and cook until well browned about 3 minutes per side; transfer to plate.
  • Add onion and remaining ½ teaspoon salt to fat left in pot and cook until softened, about 5 minutes. Stir in harissa and flour and cook until fragrant, about 30 seconds. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in lentils, then nestle lamb into pot and add any accumulated juices.
  • Place in oven and back for 50 mins or until lentils are tender
  • Transfer lamb to cutting board, let cool slightly, then shred into bite-size pieces; discard excess fat and bones. Stir lamb and chickpeas into soup and let sit until heated through, about 3 minutes. Season with salt and pepper to taste. Top individual portions with tomatoes and sprinkle with cilantro. Serve, passing extra harissa separately.

Nutrition

Calories: 142kcalCarbohydrates: 21gProtein: 9gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 807mgPotassium: 312mgFiber: 8gSugar: 4gVitamin A: 139IUVitamin C: 2mgCalcium: 37mgIron: 3mg
Keyword lentils
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