Creamy Leek Soup With Stilton Cheese Slow Cooker Food

CREAMY STILTON SOUP

Steps:

• Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
• Stir in flour and white pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and half-and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
• Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.

CREAMY LEEK SOUP

Steps:

• Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
• Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
• Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
• Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
• Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
• Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

SLOW COOKER POTATO LEEK SOUP

Steps:

• Slice the leeks, discarding the thick green pieces that are at the ends. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened.
• Add to the crock pot along with the potatoes (peeled if you prefer), bay leaves, thyme, salt and pepper.
• Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
• Once the potatoes have softened enough remove the thyme (if using fresh sprigs) and bay leaves. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT over blend. If you are using a food processer or blender, you will have to blend the soup in small batches.
• Add the cream, blend again a little, then top with chives for garnish. Serve hot with crusty bread.

WINNING CREAM OF LEEK SOUP

Steps:

• Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside., Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.

LEEK, POTATO AND STILTON SOUP

Steps:

• In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.
• Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.
• Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.
• Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.

CREAM OF LEEK SOUP WITH STILTON

Steps:

• Melt butter in 2-quart saucepan.
• Add shallots and leeks, cover and cook over medium heat until translucent.
• Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
• Place in blender or food processor and puree; return to 2 quart pan.
• In 1 quart saucepan, bring cream to a gentle boil over medium heat.
• Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
• Add to leak-potato mixture and bring to a boil.
• Add nutmeg, then salt, pepper, and lemon juice to taste.
• Pour into individual bowls and top with crumbled Stilton cheese.

CREAM OF LEEK SOUP

Steps:

• Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.