Creamy Leek Soup With Stilton Cheese Slow Cooker Recipes

CREAMY STILTON SOUP

Steps:

• Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
• Stir in flour and white pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and half-and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
• Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.

CREAMY LEEK SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
• Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.

CREAMY LEEK SOUP

Steps:

• Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
• Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
• Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
• Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
• Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
• Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

CREAM OF LEEK SOUP WITH STILTON

Steps:

• Melt butter in 2-quart saucepan.
• Add shallots and leeks, cover and cook over medium heat until translucent.
• Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
• Place in blender or food processor and puree; return to 2 quart pan.
• In 1 quart saucepan, bring cream to a gentle boil over medium heat.
• Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
• Add to leak-potato mixture and bring to a boil.
• Add nutmeg, then salt, pepper, and lemon juice to taste.
• Pour into individual bowls and top with crumbled Stilton cheese.

CREAM OF LEEK SOUP

Steps:

• Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.

SLOW-COOKED SAVORY CHEESE SOUP

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.

CHEESY POTATO LEEK SOUP

Steps:

• Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
• Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
• Ladle soup into bowls and top with chives.

CREAM OF CAULIFLOWER AND STILTON SOUP

Steps:

• Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish.
• Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
• Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.
• Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.

CREAMY LEEK SOUP WITH STILTON CHEESE (SLOW COOKER)

Steps:

• In slow cooker stoneware, combine melted butter, leeks, onion, garlic, salt and pepper. Stir to coat thoroughly. Cover and cook on high for 30 minutes to 1 hour, until vegetables are softened. Add stock and stir to combine.
• Add potatoes and stir well. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until vegetables are tender.
• Working in batches, puree soup in a food processor or blender or you can use an immersion blender in the stoneware.
• Ladle into bowls. Drizzle with whipping cream and top each serving with about 2 heaping tbsp cheese.