Mums Leek And Potato Soup Food

MUM'S LEEK & POTATO SOUP WITH MUSTARD TOASTS

Steps:

• Melt the butter in a large pan, add the bacon and fry it until it is just starting to colour. Add the leeks and potatoes, then stir well until they are glistening.
• Add the stock and bay leaves, season and bring to the boil. Partly cover and simmer for 15 mins, until everything is cooked. Fish out the bay leaves, then purée the soup in batches in a food processor or blender. Return to the pan and stir in the milk. Reheat gently and season to taste. Add more stock or water if the soup seems too thick (this will depend on the size of your potatoes). Sprinkle with parsley to serve.
• Make the toasts: heat oven to 200C/fan 180C/gas 6. Cut the baguette into thin diagonal slices. Mix the oil and mustard together, then brush over both sides of the bread. Spread them on a large baking sheet and bake for 10 mins. Serve with the soup for dipping. They can be baked earlier in the day and served cold or warmed through in the oven.

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.

MUM'S LEEK AND POTATO SOUP

Steps:

• Wash leeks and chop up.
• Melt butter in saucepan and add chopped onions and leeks.
• Fry for 10 minutes, stirring occasionally.
• Add the potatoes, water, stock and salt.
• Bring to the boil and then simmer for 20 minutes.
• When vegetables are tender, put through blender; return to saucepan and re-heat.
• Add milk, cream and pepper.
• Do not re-boil.
• Serve in soup bowls with bread and butter or French stick and butter on the side.

CREAMY LEEK AND POTATO SOUP

Steps:

• Mix all ingredients except half-and-half and chives in 3 1/2 to 6 quart slow cooker.
• Cover and cook on low heat 8-10 hours or until vegetables are tender.
• Pour vegetable mixture by batches into blender or food processor. Cover and blend on high until smooth; return to cooker. Stir in half-and-half.
• Cover and cook on low heat 20-30 minutes or until hot. Sprinkle with chives.

CREAMY LEEK AND POTATO SOUP

Steps:

• Peel, quarter, rinse, and drain the potatoes. Set aside.
• Trim the leeks at the root. Split them lengthwise for easier cleaning.
• Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about 5 minutes.
• When all the grit has settled to the bottom of the bowl. remove the leeks and dry thoroughly. Chop coarsely and set aside.
• In a medium-size stockpot, melt 2 tablespoons of the butter over low heat.
• Add the leeks and cook , stirring often, until tender but not browned, about 3 minutes.
• Add the water. Salt the water and add the potatoes.
• Cover and simmer gently for 35 minutes.
• With a food processor, blender, or immersion mixer, process the soup until smooth.
• Return the soup to the pot, increase the heat to high, and bring to a boil.
• Skim any impurities that may rise to the surface.
• Add the cream, and after a few seconds, add the remaining 1 tablespoon of butter.
• To serve, ladle the soup into warmed soup bowls and sprinkle with the herbs.
• Serve immediately, allowing guests to season with pepper to taste.

LEEK AND POTATO SOUP

Steps:

• Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.
• Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes
• Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.
• Reduce heat and simmer until potatoes are tender.
• Season to taste with cayenne, nutmeg, salt, and white pepper.
• Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.
• Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.
• Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.
• Blend flour mixture into soup and stir until soup comes to a boil.
• Serve right away.