Good recipe for potato and leek soup?

I need a quick and easy one that's tasty. I have potatoes, leeks, onions, garlic and carrot. Thanks so much!Good recipe for potato and leek soup?
If you type in these keywords into Google or whatever search engine you use, you'll find plenty of recipes.





Or just make it up as you go. I'd cook the onions and garlic in a little bit of oil first, then add in the potato and leek and cook it all in some chicken stock (or even condensed milk or whatever oen makes a creamy soup out of).





That's kinda what I did with my garlic, onion, potato, sweet potato, peas and corn tonight. Except mine was more stew-like because I added gravy granules.Good recipe for potato and leek soup?
Leek Potato Soup





Recipe courtesy Alton Brown, 2005





Show: Good EatsEpisode: Sprung a Leek





* RECIPE


* COMMENTS %26amp; REVIEWS(112)





*


Cook Time





1 hr 15 min


*


Level





Intermediate


*


Yield





6 servings





Close


Times:





Prep


25 min


Inactive Prep


--


Cook


1 hr 15 min


Total:


1 hr 40 min





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Ingredients





* 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





Directions





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.
POTATO AND LEEK SOUP


6 medium potatoes, peeled and chopped


2 medium leeks, sliced and rinsed well


1 tabs oil and 1 tabs butter


good amount of strong chicken stock


coriander powder 1 tsp


fresh ground pepper


milk or cream 1/2 cup


1 large bayleaf


Chopped chives


Gently fry the potatoes, leek. coriander powder, pepper, bayleaf in the oil and butter mixture. DO NOT BURN THE SPICES! Add chicken stock and cook gently until all ingredients are soft.. as a general rule the more chicken stock you add the more liquid the soup will become. Add the cream/milk and then cook no longer! Blend soup and serve in a bowl with a topping of chives with crusty bread.
I love this recipe version with Cheddar, Leeks and Bacon - you can also make it without the bacon and using vegetable stock instead of chicken stock for a vegetarian version -





3 pounds Russett potatoes


3-4 leeks, cleaned with leaves removed


8 cups low-sodium chicken stock (or vegetable)


1 1/2 cups shredded sharp cheddar cheese


1 cup cream


1/4 cup flour


1/4 cup sherry


3 tbsp butter


2 tbsps ground nutmeg


4 strips bacon (or leave out for vegetarian)





1.) Peel and halve potatoes. Coarsely chop leeks. Grate cheese. Preheat oven to 375 degrees.





2.) In a large stockpot, melt butter over medium-high heat. Add leeks and stir regularly for 5 minutes or until they become soft.





3.) Add potatoes and stock and bring to a simmer. Let simmer for 1 1/2 hours.





4.) Place bacon on a baking sheet and cook in oven for 20 minutes or until crisp. Remove from oven and place on papertowels to remove excess grease. When cooled, chop into bits and reserve.





5.) After simmering, add cream and sherry to the soup, then mix in a blender or in the pot using a handblender until smooth.





7.) Dredge grated cheese in flour and add to pot, stirring in until cheese is melted.





8.) Cook at a low boil, uncovered, for another 1/2 hour to allow mixture to cook down and thicken slightly.





9.) Season with nutmeg, and add salt and pepper to taste. To serve, ladle soup into bowls and top with bacon.
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