Potato Leek Soup With Fish Recipes

Steps:

• Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
• Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
• Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.

Steps:

• Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
• Stir in Swanson® Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes.
• Stir in milk; add shrimp. Heat until soup just starts to simmer again.

Steps:

• Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
• Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
• Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
• Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
• Uncover and remove thyme and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Stir in chives and hot sauce (optional).
• Allow to cool 2 minutes and serve.
• Enjoy!

Steps:

• In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
• In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
• Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
• Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.

Steps:

• Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low until vegetables are tender, 8-10 hours., Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf.

Steps:

• Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
• Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
• Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.