Ore Ida Potato Leek Soup Recipes

ORE-IDA LOADED POTATO SOUP RECIPE

Steps:

• Microwave potatoes as directed on package. (Do not mash.)
• Cook pasta sauce, broccoli, milk and seasonings in medium saucepan on medium heat 4 to 5 min. or until heated through, stirring frequently. Add potatoes; stir. Simmer on medium-low heat 5 min., stirring frequently.
• Serve soup topped with remaining ingredients.

ORE-IDA SLOW-COOKER LOADED POTATO SOUP

Steps:

• Mix cream cheese, sour cream and pepper in slow cooker sprayed with cooking spray until blended. Gradually stir in milk.
• Add potatoes, cheese and bacon; mix well. Cover with lid.
• Cook on LOW 3 to 4 hours (or on HIGH 1 to 2 hours).
• Sprinkle with onions before serving.

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.

ORE-IDA POTATO-LEEK SOUP

Steps:

• Microwave potatoes as directed on package. (Do not mash.)
• Melt butter in large saucepan on medium heat. Add leeks and garlic; cook and stir 5 to 6 min. or until leeks are tender. Add water, bouillon and potatoes; stir. Simmer on medium-low heat 10 min. Remove from heat.
• Use immersion blender to blend potato mixture until smooth. Add milk; cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently. Sprinkle with chives.

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.

ORE-IDA SLOW-COOKER LOADED POTATO SOUP

Steps:

• Mix cream cheese, sour cream and pepper in slow cooker sprayed with cooking spray until blended. Gradually stir in milk.
• Add potatoes, cheese and bacon; mix well. Cover with lid.
• Cook on LOW 3 to 4 hours (or on HIGH 1 to 2 hours), stirring after each hour.
• Sprinkle with onions before serving.

ORE-IDA'S CHEESY POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
• Bake uncovered for about 50 minutes, or until hot and bubbly.
• Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
• If desired, you may substitute the cream of chicken soup with cream of turkey soup.

WINTER LEEK AND POTATO SOUP

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.