Leek Potato And Spinach Soup Food

POTATO, LEEK, AND SPINACH SOUP

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.

LEEK POTATO SOUP

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.

POTATO, SPINACH, AND LEEK SOUP

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.

SPLIT PEA SPINACH AND LEEK SOUP

Steps:

• 1.In a saucepan, fry your leek, then after a few minutes, add the garlic.
• 2.Next, add the remaining ingredients, except for the spinach, mint and lime juice.
• 3.After the peas have totally softened, add the spinach, cover, and simmer until the spinach softens, but don't overcook it.
• 4.When the spinach is ready, add the lime juice, and the mint. Process, and serve. Check for salt, this is not a dessert ! Enjoy.

LEEK, POTATO AND SPINACH SOUP

Steps:

• Use a large knife to cut off the tops of the leeks, then shave off any rough parts and remove any coarse leaves. Trim off the roots, and cut each leek in two lengthways, then rinse under running water. Slice thinly.
• Melt butter in a large saucepan, then add the leeks. Toss them in the butter over the heat for 3-5 minutes, season with nutmeg then lay the potatoes on top. Don't stir the potatoes through the leeks, because if they sit on the bottom of the.
• pot they can catch. Cover the pan with a lid and cook on a very gentle heat for 20 minutes.
• Stir through the salt, then add the water and hot milk. Bring it just to boiling point, stirring often, then turn heat to low. Partially cover with a lid and cook very gently for 20 minutes.
• Puree the soup in batches in a food processor or blender. For a really smooth finish, pass soup through a coarse sieve into a large bowl. Puree the spinach with 1 cup of soup, then mix this into the pot of soup. Reheat gently, check seasoning, then serve.

CURRIED POTATO AND LEEK SOUP WITH SPINACH

Steps:

• Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces to measure 2 cups. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Peel potato and cut enough into 1/4-inch pieces to measure 1 cup. In a 1 1/2-quart saucepan cook leeks and potato in butter with curry powder over moderate heat, stirring, 5 minutes. Stir in 2 cups water and simmer, uncovered, 20 minutes.
• While soup is cooking, cut spinach into thin strips. In a blender purée soup until completely smooth (use caution when blending hot liquids) and return to pan. Add milk and salt and pepper to taste and bring to a simmer. Remove pan from heat and stir in spinach.

POTATO LEEK SOUP WITH SPINACH

Steps:

• Preheat oven to 400°F.
• Combine the potatoes, leeks and olive oil into large dutch oven, and stir to evenly coat.
• Roast vegetables for 40 - 45 mins, stirring occaisionally, or until potatoes are tender.
• Add the spinach and stir to combine. Roast for 5 more minutes, until the spinach is wilted.
• Remove the dutch oven and place on stove over medium heat. Add the wine and 1 cup of chicken broth and stir, scraping up any brown bits from the bottom of the pan.
• Add in the rest of the chicken broth.
• Using an immersion blender, puree the soup until smooth. (You can do batches in a blender or food processer instead, and return to dutch oven).
• Stir in half-and-half and parmesan. Serve topped with shredded parmesan and crumbled bacon if desired.

CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP

Steps:

• Heat oil in large saucepan.
• Saute onion and garlic for 2-3 minutes.
• Add vegetable stock and water.
• Add leeks and potato.
• Season with salt, pepper, and basil.
• Bring to boil then reduce heat, cover, and simmer for 20 minutes.
• Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
• Return to saucepan and add Earth Balance, sour cream, and milk.
• Heat through.
• Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.

SPINACH-LEEK CREAM SOUP

Steps:

• In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.
• Add spinach and keep cooking 1 minute.
• In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.