Spicy Sriracha Potato Leek Soup Recipes

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POTATO LEEK SOUP



Potato Leek Soup image

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Provided by Jennifer Segal

Categories     Soups

Time 1h5m

Yield 6

Number Of Ingredients 11

3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

Steps:

  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  • Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
  • Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg

MOROCCAN SPICED POTATO LEEK SOUP - MOM'S RECIPE



Moroccan Spiced Potato Leek Soup - Mom's Recipe image

This is not your average potato leek coup. It's full of flavours & spices and as my wife's puts it: it's like drinking cheesy goodness.

Provided by Idriss

Categories     Soup

Time 40m

Number Of Ingredients 17

3 large yellow potatoes (peeled and diced)
3 large leeks (finely chopped)
1/2 tsp ground cumin
1 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp ground cardamom
1/2 tsp freshly ground pepper
1 tsp salt
1 vegetable bouillon cube (You can also use chicken cubes)
8 cups water
2 tbsp olive oil (plus more for garnish)
smoked paprika ((optional) for garnish)
1 15oz can of chickpeas
1 tsp paprika
1/2 tsp ground cumin
1 tsp salt
2 tbsp olive oil

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.

SPICY POTATO AND LEEK SOUP



Spicy Potato and Leek Soup image

Provided by Mommy's Home Cooking

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

4 tablespoons butter
3 tablespoons Gold Medal™ all-purpose flour
3 1/2 cups whole milk
kosher salt and fresh ground black pepper, to taste
1/2 teaspoon powdered garlic
1/2 cup vegetable broth
3-4 medium sized potatoes, washed, peeled and cubed
2 cups leeks, washed and sliced (only the white part)
1 cup jalapeño Monterey Jack cheese, grated
1/2 cup plain Greek yogurt
4-6 bacon slices, cooked and finely diced (optional)
1/2 cup cheddar cheese, grated (optional)

Steps:

  • Begin by melting the butter in a large pot over medium heat. Incorporate the flour and mix until well combined. Cook for about one minute. Then, pour in the milk little by little, stirring constantly to avoid any lumps from forming. Continue to cook until the mixture begins to thicken, around one or two minutes. Add-in the garlic and season with salt and pepper as desired.
  • Next, add the broth, potatoes and leeks. Stir well and bring to a boil; afterward, reduce to low heat and continue cooking for 15 to 20 minutes or until the potatoes are tender. Finally, spoon the cheese and yogurt into the mixture. Cook for one last minute before removing from heat.
  • Serve immediately garnished with some bacon bits and grated cheese.

Nutrition Facts : ServingSize 1 Serving

SPICY SRIRACHA-POTATO-LEEK SOUP



Spicy Sriracha-Potato-Leek Soup image

Spicy Sriracha sauce adds appealing color and plenty of heat to this creamy, savory soup.

Provided by Sarah Caron

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
1 bunch leeks, trimmed, soaked to remove embedded dirt and chopped
1 lb Yukon gold potatoes, finely chopped
1 carton (32 oz) Progresso™ chicken broth (4 cups)
Salt
1/4 cup Sriracha sauce

Steps:

  • In 4-quart Dutch oven, melt butter over medium heat. Add leeks; cook 10 minutes, stirring occasionally.
  • Stir in potatoes and broth. Cover; cook 20 minutes, stirring once or twice.
  • Remove from heat; uncover. Using immersion blender, puree soup. Stir in Sriracha sauce and salt to taste. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

SPICED LEEK AND POTATO SOUP



Spiced Leek and Potato Soup image

This healthy vegan spiced leek and potato soup makes a great winter warming meal. It's a great blender soup, perfect served with bread for an easy midweek dinner and the leftovers are delicious the next day too!

Provided by Corina Blum

Categories     Soup

Number Of Ingredients 12

1 onion (chopped)
1 leek (chopped)
150 g potatoes (diced (no need to peel))
1 clove garlic
1 tsp garam masala
1 tsp cumin
1 tsp ground coriander
½ tsp turmeric
1/2 tsp cayenne pepper
500 ml light coconut milk
300 ml stock
2 tbsp parsley (chopped (to serve) (optional))

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

Nutrition Facts : Calories 162 kcal, Carbohydrate 17 g, Protein 2 g, Fat 9 g, SaturatedFat 8 g, Sodium 416 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Steps:

  • Chop the leeks into small pieces.
  • In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  • Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

LEEK AND POTATO SOUP WITH SHRIMP



Leek and Potato Soup with Shrimp image

Leeks are softened and slow-cooked with potatoes creating a savory flavor. The surprise addition of shrimp sweetens the creamy soup, making it a perfect starter course or a light dinner.

Provided by Diana71

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 8

Number Of Ingredients 9

¼ cup butter
2 medium leeks, chopped
1 large onion, chopped
1 (32 ounce) carton Swanson® Chicken Broth
3 medium russet potatoes, peeled and cut into 1/2-inch dice
1 teaspoon curry powder
salt and pepper to taste
1 cup milk
1 pound cooked shrimp, peeled, diced

Steps:

  • Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
  • Stir in Swanson® Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes.
  • Stir in milk; add shrimp. Heat until soup just starts to simmer again.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 21.4 g, Cholesterol 130.8 mg, Fat 7.4 g, Fiber 1.8 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 672.4 mg, Sugar 4.1 g

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

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

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

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

SPICY LEEK AND POTATO SOUP



Spicy leek and potato soup image

Delicious and easy comfort food. Popular with everybody. Very good when made in advance and reheated.

Provided by Oli Wilson-Nunn

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Start off by boiling potatoes until you can easily break one in half with a fork. Drain.
  • In a large saucepan heat the oil over medium-high heat, and when hot add onions and saute for 3-4 mins, then add garlic and chili and saute for a further minute.
  • Next add the leeks and cook for 5-6 minutes. When leeks start to go tender add the potatoes and stock.
  • Bring it to the boil then reduce heat and simmer for fifteen minutes.
  • Preheat the oven to 200C. Taste the soup and add soya sauce, milk and salt and pepper if desired.
  • Thoroughly mix together the butter and garlic and spread it on each slice of the baguette. Cook for 15-20 minutes. When all brought together making a lovely meal!

CHUNKY POTATO LEEK SOUP



Chunky Potato Leek Soup image

My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 15

2 medium leeks, coarsely chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
2 tablespoons olive oil
4 cups reduced-sodium chicken broth or vegetable broth
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
Dash ground nutmeg
5 cups diced potatoes
1-1/2 cups fat-free milk
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.

Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

POTATO, LEEK, AND SPINACH SOUP



Potato, Leek, and Spinach Soup image

I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.

Provided by ShelleyQ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 large leeks, thinly sliced (white and pale green parts only)
10 ounces bacon, cut into small pieces
2 large cloves garlic, sliced
1 pound yellow potatoes, cut into bite-size cubes
2 bay leaves
1 (32 fluid ounce) container chicken stock
4 cups loosely packed fresh spinach, chopped
1 (14.5 ounce) can chicken broth, or to taste
¾ cup half-and-half, or to taste
salt and ground black pepper to taste

Steps:

  • Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
  • Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
  • Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
  • Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 10.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1171.1 mg, Sugar 2.8 g

POTATO, SPINACH, AND LEEK SOUP



Potato, Spinach, and Leek Soup image

I came up with this soup recipe when I got potatoes, leeks, and spinach in my CSA box and didn't know what to do with them. It turned out delicious and is perfect for fall vegetables.

Provided by lawgirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
3 leeks, chopped, or more to taste
½ yellow onion, chopped
3 cups peeled and cubed potatoes, or more to taste
4 cups water
4 cubes vegetable bouillon
1 bunch fresh spinach, chopped, or more to taste
2 cups milk
1 tablespoon ground black pepper
2 teaspoons salt
¼ teaspoon ground paprika
¼ teaspoon chili powder

Steps:

  • Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
  • Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.

Nutrition Facts : Calories 187.5 calories, Carbohydrate 27.4 g, Cholesterol 6.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 880.1 mg, Sugar 7.2 g

CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)



Crispy Rice Sushi Bites (Copycat Nobu Recipe) image

With this copycat Nobu recipe, you don't need to visit the acclaimed Japanese restaurant to get your hands on this trendy, tasty appetizer. Crispy fried rice bites are piled high with rich spicy tuna, creamy avocado, and kick of hot chili sauce for a vibrant and crave-worthy bite. This light, yet decadent, dish has a gorgeous presentation and delicious combination of flavors that will make you feel like a gourmet chef in your very own kitchen.

Provided by Annie Campbell

Categories     Sushi

Time 45m

Yield 12

Number Of Ingredients 11

2 ½ cups prepared sushi rice
½ cup neutral-flavored oil, such as grapeseed or canola
1 pound sushi grade tuna, finely diced
3 tablespoons Japanese mayonnaise (such as Kewpie®)
2 tablespoons Sriracha, plus more for serving
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon lime juice, or more to taste
1 avocado, thinly sliced
½ jalapeno pepper, thinly sliced
sesame seeds, for garnish

Steps:

  • Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
  • Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
  • Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
  • To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 14.2 g, Cholesterol 18.3 mg, Fat 15.5 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 1.9 g, Sodium 215.8 mg

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2014-07-28 First off in a saucepan, heat the olive oil and saute the leeks, garlic, onion, chili, and spices. Season. Deglaze the pan by adding the stock, and then add the sweet potatoes. Add more water if you wish. Cook until vegetables are soft. Add the ingredients to a food processor or blender and blend until smooth.
From aninas-recipes.com


SPICED LEEK, POTATO AND LENTIL SOUP VEGETARIAN RECIPE
Cover and let the flavours sweat together for five minutes. Stir in the potato and lentils, then the hot vegetable stock and milk. Bring to a boil then simmer for around 15 minutes, or until the lentils are lovely and soft. Blitz the soup in the saucepan using a stick blender or mix in a food processor, then season to taste with salt and pepper.
From easyveggieideas.com


CLASSIC LEEK AND POTATO SOUP (VICHYSSOISE) RECIPE
2019-08-12 In a large soup pot, or saucepan, melt the butter and then add the shredded leeks, chopped celery and carrots. Gently sweat in the butter and olive oil for 5 minutes, until softened. Add the diced baking potato and the stock. Bring to …
From thespruceeats.com


POTATO LEEK SOUP - JO COOKS
In a medium Dutch oven melt the butter over medium heat. Add the leeks and onion and cook for about 10 minutes until the leeks ore softened, but not browned, stirring occasionally. Add the broth, diced potatoes, bay leaf, salt and pepper. Increase …
From jocooks.com


20-MINUTE SPICY SRIRACHA RAMEN NOODLE SOUP (VIDEO)
2014-09-25 4 poached eggs (optional) Instructions. Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for …
From bakerbynature.com


SIMPLE & DELICIOUS ALLERGY-FRIENDLY RECIPES - THE PRETTY BEE
Put the vegan buttery spread, leeks, and celery in a large stock pot. Cook over medium heat until the vegetables are softened, about 6-8 minutes. Add the potatoes and stock, and bring to a boil. Reduce to a simmer and let cook until the potatoes are tender, about 20 minutes. Add the non-dairy milk and salt and stir.
From theprettybee.com


EASY POTATO LEEK SOUP - SALT & LAVENDER
2021-02-06 Add the broth, water, potatoes, and thyme to the pot. Increase the heat to high and bring the soup to a boil. Once it's boiling, cover the pot with the lid slightly ajar and reduce the heat so it's simmering for 15-20 minutes or until the potatoes are very soft. Using an immersion blender, puree the soup until smooth.
From saltandlavender.com


SPICY LEEK AND POTATO SOUP | NEW WORLD
Method. Clean leeks, disregard dark green leaves and roughly chop the remainder. Then soak in salted water until needed. Dice onion and crush the garlic. Melt butter in soup pan. Add onion and garlic, cook until clear. Add drained leeks and sweat until soft. Peel potatoes and chop into cubes. When leeks are soft, add potatoes and chicken stock.
From newworld.co.nz


CLASSIC POTATO LEEK SOUP - SKINNYTASTE
2018-10-02 Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately.
From skinnytaste.com


BEST POTATO LEEK SOUP RECIPE (INSPIRED BY JULIA CHILD)
2017-01-18 Add leeks and cook over low heat, stirring frequently, until softened but not browned, about 10 to 12 minutes. Add chicken stock, potatoes and bay leaf to pot. Season lightly with salt and pepper. Bring to a boil, cover, turn down heat and simmer until potatoes are very tender, about another 15 minutes.
From thehungrybluebird.com


CLASSIC POTATO LEEK SOUP - DISHING DELISH
2015-10-19 Melt butter in 3-quart pot over medium heat. Add garlic, onion, and leeks. Cook until softened (about 5 minutes). Add potatoes, salt, pepper, and cayenne. Stir ingredients together, cover pot and cook an additional 5 minutes, or until potatoes begin to soften (about 5 minutes). Add broth, stir and bring to a boil.
From dishingdelish.com


SPICY POTATO, LEEK & CAULIFLOWER SOUP WITH ROASTED RED PEPPER …
2009-12-18 Bring to a boil, then reduce the heat to medium-low, partially cover the saucepan and let the mixture simmer until the potato and cauliflower are tender, 25-30 minutes. In 3-4 batches, process the mixture in a blender until smooth. Return the soup to the saucepan, and season with salt and pepper to taste.
From cookincanuck.com


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