Leek Potato And Spinach Soup Recipes

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.

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.

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.

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.

Steps:

• chop the onion and celery.heat the oil and butter in a large saucepan set over a low to medium heat.add the onion,celery and garlic.cover and cook over a low heat for 5 minutes.
• add the leeks to the pan and continue to cook for a further 5 minutes,do not allow to brown.peel the potatoes,cut into chunks and add to the pan with the bay leaf and stock.bring to the boil,then simmer for 30 minutes or until the vegetables are tender.
• remove the bay leaf and blend the soup until smooth.aqdd the spinach and blend again until smooth.taste and season.
• add a dollop of creme fraiche and some chopped chives.

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.

Steps:

• In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.

Steps:

• Pre-heat your grill/broiler.
• Dice the potato and par-boil for approx 5 minutes.
• While the potato is cooking, chop the leek and onion.
• Put the leek, onion and par-boiled potato into a frying pan with 1 cal spray (or olive oil if you're not dieting!) and soften everything up for another 5 mins or so.
• Throw the spinach on top of everything in the pan and press down well so that it starts to wilt.
• Pour over the eggs and top with the cheese and paprika. Season well and cook for another 5 minutes or so on a low heat.
• To cook the top through properly, place the pan under the grill for the last 5 minutes to melt the cheese and finish everything off nicely.

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.

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.