Mums Leek And Potato Soup Recipes

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!

EASY LEEK AND POTATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
• Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

MOM'S POTATO-LEEK SOUP

Steps:

• Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the heat; cover. Simmer for 25 minutes. Add the potatoes, return to a boil. Cover and simmer for 20 minutes, or until the potatoes are tender. Process in a blender until smooth. Stir in the pepper.

LEEK & POTATO SOUP

Steps:

• Heat butter in a saucepan over medium heat. Add the leek and toss to coat. Reduce heat to medium-low and cook covered, stirring occasionally, for 10 minutes.
• Add the potato, stock and water to the pan. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, for 20 minutes or until potato is tender. Set aside for 10 minutes to cool.
• Using a stick blender, blend until soup is completely smooth.
• Place the soup back on the stove over medium-low heat. Add the cream and cook, stirring, for 5 minutes or until heated through.
• In a small frying pan on high heat add diced bacon. Cook until bacon starts to colour. Cook for longer if you want your diced bacon to be crunchy.
• Season the soup with salt and pepper to taste. Sprinkle with bacon on top before serving. Accompany soup with warm crusty bread or bread rolls.

MUM'S LEEK AND POTATO SOUP

Steps:

• Wash leeks and chop up.
• Melt butter in saucepan and add chopped onions and leeks.
• Fry for 10 minutes, stirring occasionally.
• Add the potatoes, water, stock and salt.
• Bring to the boil and then simmer for 20 minutes.
• When vegetables are tender, put through blender; return to saucepan and re-heat.
• Add milk, cream and pepper.
• Do not re-boil.
• Serve in soup bowls with bread and butter or French stick and butter on the side.

POTATO-LEEK SOUP

Steps:

• Rinse leeks well and pat dry. Halve lengthwise and chop. In a large saucepan, melt butter over medium high. Add 1 cup chopped leeks and cook, stirring, until softened, 3 minutes.
• Add broth, 1/2 cup water, and thyme and bring to a boil. Reduce to a simmer and whisk in mashed potatoes. Simmer until warmed through; season with coarse salt and ground pepper.

MUM'S LEEK & POTATO SOUP WITH MUSTARD TOASTS

Steps:

• Melt the butter in a large pan, add the bacon and fry it until it is just starting to colour. Add the leeks and potatoes, then stir well until they are glistening.
• Add the stock and bay leaves, season and bring to the boil. Partly cover and simmer for 15 mins, until everything is cooked. Fish out the bay leaves, then purée 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 too thick (this will depend on the size of your potatoes). Sprinkle with parsley to serve.
• Make the toasts: heat oven to 200C/fan 180C/gas 6. Cut the baguette into thin diagonal slices. Mix the oil and mustard together, then brush over both sides of the bread. Spread them on a large baking sheet and bake for 10 mins. Serve with the soup for dipping. They can be baked earlier in the day and served cold or warmed through in the oven.