Cumin Spiced Potato And Leek Soup Recipes

CHIPOTLE LEEK AND POTATO SOUP

Steps:

• Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
• Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
• Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.

MOROCCAN SPICED POTATO LEEK SOUP - MOM'S RECIPE

Steps:

• Heat up a large pot on medium-high and add your chopped leeks. Cook for 4 minutes while continuously stirring. Add your diced potatoes and submerge in water. Add your bouillon cube and all of your spices and cover your pot. Cook for 20- 25 minutes.
• Remove the lid and check the consistency of your potatoes. They should be completely cooked (almost mushy). Remove from heat and let cool down for 10 minutes before adding to the blender. Blend your soup until completely smooth and pour back into the pot.
• Reheat on low heat and check the consistency. If the soup is too thick for your liking add 1/2 cup of almond milk (or any milk you like) and stir.

SPICED LEEK AND POTATO SOUP

Steps:

• Put all the ingredients in the Froothie Evolve. Start the smooth soup function. It will be ready in 30 minutes
• Heat a little oil in a saucepan. Add the onion and leeks and cook gently for 5 minutes so they soften but don't brown.
• Stir in the garlic (crushed or chopped), the potatoes and the spices. Then add the coconut milk and stock. Simmer for 20 minutes until the potatoes are fully cooked.
• Transfer the soup in batches to a blender and blitz. Alternatively use a stick blender.
• Serve with chopped parsley or croutons

POTATO LEEK SOUP RECIPE BY TASTY

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!

ROASTED POTATO LEEK SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
• In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
• When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

POTATO AND LEEK SOUP

Steps:

• Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low until vegetables are tender, 8-10 hours., Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf.

CABBAGE, POTATO AND LEEK SOUP

Steps:

• Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
• Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.