Quick Potato And Leek Soup 5fix Food

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 setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.
• Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.
• Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.

SHORTCUT POTATO LEEK SOUP WITH BACON #5FIX

Steps:

• Heat a 2-qt soup or sauce pot over medium high heat. Add chopped bacon.
• Once bacon begins to render its fat, add leeks. Cook until bacon is crispy and leeks are soft and translucent. Drain off any excess bacon grease.
• Add mashed potatoes and chicken stock. Stir until potatoes are thinned and mixture is heated through. Lower heat and allow to simmer for 15 - 20 minutes.
• Ladle soup into individual bowls and garnish with parsley. Serve immediately.

SIMPLY POTATOES POTATO SOUP #5FIX

Steps:

• Put all ingredients except milk and butter in crock pot. Cover & cook on simmer for 1 hr on stove. Stir in last 2 ingredients the last 30 minutes before serving. Add salt & pepper to taste. Garnish with shredded cheese, sour cream & bacon.

LEEK & POTATO SOUP

Steps:

• Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
• Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
• Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
• Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
• Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
• To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
• Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
• Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

POTATO LEEK & MUSHROOM SOUP

Steps:

• 1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
• 2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
• 3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
• 4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.

QUICK & EASY POTATO LEEK SOUP #5FIX

Steps:

• 1. Saute Leeks in butter until softened (about 10 minutes-stirring often).
• 2. Add Vegetable Broth.
• 3. Add container of Simply Potatoes Traditional Mashed Potatoes.
• 4. Heat on medium heat -- stirring often -- let potatoes dissolve and bring liquid to a simmering, slow boil.
• 5. Use emulsion blender to cream the soup.
• 6. Add heavy cream, stirring to mix well.
• Serve with chopped chive if desired.