Time 35m Yield 6 Number Of Ingredients 8 Steps:
Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly. Meanwhile, peel the potatoes and cut them into 1cm cubes. Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan. Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat. Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.
Time 1h5m Yield 6 Number Of Ingredients 10 Steps:
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.
Time 45m Yield 8 servings Number Of Ingredients 12 Steps:
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!
Time 45m Number Of Ingredients 10 Steps:
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.
Time 45m Yield 8 servings. Number Of Ingredients 15 Steps:
In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.
Time 1h Yield 10 serving(s) Number Of Ingredients 8 Steps:
Peel and dice potatoes boil in water till tender. In a separate pan place 1/2 cup of butter on low heat to melt add your diced onions and sliced carrots, leeks and celery cook on medium till tender. In another pan place the sliced bacon and cook till crisp. When potatoes are tender drain the water and add your cooked vegetables and cooked bacon then add you 4 cans of evaporated milk or till pan is full stir everything together and let sit for 10 minutes on low heat. Stir again and your ready to serve up add some cornbread, you’re good to go!
More about “winter leek and potato soup recipes”
Time 40m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Melt the butter in a large pan, add the bacon and fry it until it is just starting to color. Add the leeks and potatoes and stir until they are glistening. Add the stock and bay leaves, season and bring to a boil. Partly cover and simmer for 15 minutes until everything is cooked. Remove the bay leaves and then puree the soup in batches in a food processor or blender. Return to the pan and stir in the milk. Reheat gently and season to taste. Add more stock or water if the soup seems to thick (this will depend on the size of your potatoes). Sprinkle with parsley to serve.
