MUM'S LEEK & POTATO SOUP WITH MUSTARD TOASTS
Mary Cadogan says 'This soup is still a favourite of mine and always goes down a treat'
Provided by Mary Cadogan
Categories Dinner, Soup
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 314 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 2 milligram of sodium
POTATO-LEEK SOUP
This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6
Number Of Ingredients 5
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.
POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
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!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
MUM'S LEEK AND POTATO SOUP
We had this once every two weeks in New Zealand. It is really nice. Scene as we were kids and loved it, I'm sure yours will to. Mum calls it Vichyssoise, but we prefer the name I gave it, so much easier
Provided by Perfect Pixie
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 456.8, Fat 26.3, SaturatedFat 16.3, Cholesterol 91.4, Sodium 734, Carbohydrate 47.8, Fiber 5.2, Sugar 5.3, Protein 10.2
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