In a large thick-based saucepan gently melt the butter then add the leeks onions and potatoes stirring them all round with a wooden spoon so they get a nice coating of butter. Return to pan over medium-low heat.
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Scottish Leek And Potato Soup Recipe Scottish Recipes Soup Healthy Recipes
To make the soup melt the butter in a large soup pot then add the chopped leeks and garlic.
Leek And Potato Soup Recipes. When all the butter is melted on medium heat add in 500 grams of cubed and peeled potatoes 1 large thinly sliced shallot and 2 thinly sliced leeks discard the leaves and just slice the white part. Make fried leek greens. Simmer for 20 minutes or until potatoes are tender.
Swirl the pan to prevent burning. Discard only the tops of the leaves which are very tough. 4 Fry the leeks.
Melt the butter in a large saucepan over a fairly gentle heat then fry the. Melt a knob of butter in a large pan with a little oil add all the leek except a handful and stir. Make sure you dont fill the soup maker above the max fill line.
Season well and simmer until the. Decrease the heat to medium-low and cook until the leeks are tender. This is a beautiful and flavorful soup that is made with pumpkin and sweet potato and seasoned with onion and leek.
Heat 2 tablespoons of oil in a large pan on a high heat add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes or until softened stirring regularly. Cook for 3-4 minutes until starting to soften. Add in leek greens and.
Cook and stir leeks and onion until vegetables are tender about 5 minutes. Peel and finely slice the garlic. Cook gently until the leek is very soft this will take about 10 minutes.
Cover and simmer until vegetables are tender 20-25 minutes. Add the vegetable stock and bring to the boil. Heat the oil in a large pan and add the onions potatoes and leeks.
Bring it all to a simmer and cook until the potatoes are done about 20 minutes. Melt 50g butter in a heavy saucepan. Stir every now and again to make sure the veg doesnt catch on the bottom.
Put the potatoes onions most of the leeks keep a handful of the white leek for later and chicken stock into a soup maker and press the smooth soup function. Add the garlic and cook stirring for 1 minute. To make this soup cook chopped leeks in a little butter then add diced potatoes stock and herbs.
Wash and trim the leeks then roughly chop. Cook stirring occasionally until soft and wilted. Pat leek greens dry with a paper towel.
Once the leeks are clean roughly chop them you should get about five cups of chopped leeks from four large leeks. In a 6-quart saucepan over medium heat melt the butter. Next add the potatoes chicken broth bay leaves thyme salt and pepper.
Whizz everything with a blender until smooth. Cut the ends off the leeks quarter them lengthways wash them under running water and cut them into 1cm slices. Add the leeks and a heavy pinch of salt and sweat for 5 minutes.
In a large pot over medium heat heat enough oil to thinly coat the bottom of the pot about 3 tablespoons. When the butter foams add the leeks onions and potatoes with plenty of salt and pepper then cook gently with the lid on for 15-20 minutes. Process soup in batches until almost smooth.
Add the potatoes season well then add the stock and bring to a simmer and cook until the potato is soft. Pour half-and-half into potato soup and continue to simmer until slightly thickened about 15 minutes more. Stir potatoes and chicken broth into onion mixture.
Melt the butter in a large lidded pancasserole set over a medium heat. Reduce heat to medium-low. In a large Dutch oven saute leeks in 14 cup butter until tender.
In a pan on medium heat add the butter and let melt. 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. Velvety coconut milk adds a nice finishing touch.
The soup freezes exceptionally well. Add potatoes carrots celery 12 teaspoon salt and water. When youre ready to eat it defrost it in the microwave or on the stove then stir in the cream and garnish with leeks.
STEP 2 Season well with salt and freshly ground pepper and toss again. Purée the soup using a blender to get a creamy consistency. Season with salt and pepper then cover and let the vegetables sweat over a very low heat for about 15 minutes.
Bring to a boil. Transfer the blended potato and leek soup without the cream to an airtight container in the freezer. Simmer until potatoes are tender 20 to 25 minutes.
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