Dilled Potato Leek Chowder Food

DILLED POTATO-LEEK SOUP

Steps:

• In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.

DILLED POTATO LEEK CHOWDER

Steps:

• Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
• Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
• Whisk half-and-half with flour in a small bowl until smooth; set aside.
• Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
• Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.

LEEK AND POTATO CHOWDER

Steps:

• Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.
• Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
• Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.
• Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.

HEARTY POTATO AND LEEK CHOWDER

Steps:

• To prepare Leeks, cut off the root ends and tough green tops, however, leave about 3 inches above the while part of the leeks. Next you cut them lengthwise and rinse under running water to remove sand. Cut into ½" slices.
• In a large saucepan, melt butter or margarine. Add leeks, potatoes, carrots, ham and onion. Cook slowly until soft, about 8 to 10 minutes. Stir often.
• Add broth and cover and bring to a boil. Then reduce the heat and simmer until potatoes are tender-about 25 minutes.
• Add milk or cream if desired. Gradually heat gently but do not boil. Stir in parsley, salt and pepper to taste.

DILLED NEW POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.