Creamy Leek And Potato Soup Easy Weeknight Recipes

Creamy Leek And Potato Soup Easy Weeknight Recipes Place a soup pot or dutch oven over medium heat, and add the butter to melt. add a swirl of olive oil, followed by the sliced leeks. sprinkle salt and pepper and let them cook for about 6 minutes. stir frequently. add the potatoes. stir in the garlic. then add the potatoes, broth, and sprigs of thyme. Add broth, potatoes, thyme, and bay leaves, and bring to a boil over high heat, reduce to medium low, cover, simmer, and cook until potatoes are fork tender, approximately 15 minutes. discard bay leaves. puree with a handheld immersion blender, or in batches, in a food processor or blender.

Creamy And Delicious Vegan Potato Leek Soup This Hearty And Comforting Melt the butter over medium heat and add onions, garlic, and leeks. after they start to soften, add spices and stir. add the potatoes and cook for another 5 minutes, until the potatoes start to soften. add the broth and simmer until the potatoes are soft enough that a fork goes through easily. Sauté: in a dutch oven or soup pot, melt the butter over medium heat. add the sliced leeks and minced garlic. saute until the leeks are soft, but don’t let them get brown. this should take about 10 minutes. add the potatoes: once the leeks are soft, add the chopped potatoes, fresh thyme, salt, and pepper to the pot. Heat 3 tablespoons olive oil in a large pot or dutch oven over medium heat until shimmering. add the leeks and scallions and cook, stirring often, until softened, about 3 minutes. add the garlic and cook until fragrant, about 1 minute. add the potatoes, 1 1 2 teaspoons kosher salt, and 1 4 teaspoon black pepper. Stir in white wine to deglaze the pan. add stock, bay leaves, and thyme then season generously with salt and pepper. simmer until the potatoes are very soft. remove bay leaves. blend the soup with an immersion blender until creamy with just a few chunks. remove from heat and cool slightly before adding the cream.

Creamy Sweet Potato And Leek Soup Recipe Heat 3 tablespoons olive oil in a large pot or dutch oven over medium heat until shimmering. add the leeks and scallions and cook, stirring often, until softened, about 3 minutes. add the garlic and cook until fragrant, about 1 minute. add the potatoes, 1 1 2 teaspoons kosher salt, and 1 4 teaspoon black pepper. Stir in white wine to deglaze the pan. add stock, bay leaves, and thyme then season generously with salt and pepper. simmer until the potatoes are very soft. remove bay leaves. blend the soup with an immersion blender until creamy with just a few chunks. remove from heat and cool slightly before adding the cream. Croutons. preheat the oven to 400°f and line a baking sheet with parchment paper. cut the bread into 1 inch cubes and add to the bowl. then drizzle with the melted butter and toss until all the pieces are coated. sprinkle with garlic powder, salt, pepper, and parmesan and toss to combine. 1 heat the olive oil in a large soup pot over a medium heat. add the leeks and cook, stirring often, for 7 10 minutes or until soft (don’t allow them to brown). tip: if the leeks start to scorch on the bottom of the pan, reduce the heat slightly and add a small splash of water.