Food recipes
Creamy Leek and Potato Soup
Creamy Leek and Potato Soup
Ingredients:
5 leeks, white parts only
2 tablespoons unsalted butter
2 large boiling potatoes (about 11/2 pounds), peeled and cut into 3/4-inch dice
4 cups Vegetable Stock, Chicken Stock, or purchased stock
3/4 cup heavy whipping cream
Directions:
Salt and freshly ground black pepper to taste
1/2 cup snipped fresh chives
1. Trim leeks, split lengthwise, and slice thinly. Place slices in a colander and rinse
well under cold running water, rubbing with your fingers to dislodge all dirt. Shake
leeks in the colander. Melt butter in a medium saucepan over medium heat. Add leeks,
and toss with butter. Cover the pan, reduce the heat to low, and cook for 10 minutes.
Scrape mixture into the slow cooker.
2. Add potatoes and stock to the slow cooker, and stir well. Cook on Low for 41/2 to 6
hours or on High for 2 to 3 hours, or until potatoes are tender. If cooking on Low, raise
the heat to High. Add cream, and cook soup for an additional 10 to 20 minutes, or until
simmering.
3. Mash some of vegetables with a potato masher until desired consistency; the more
that is mashed the thicker the soup will be. For a pureed soup, allow soup to cool for
10 minutes. Either puree it with an immersion blender, or strain solids from soup and
puree them in a food processor fitted with the steel blade or in a blender. Season to
taste with salt and pepper, and serve hot, sprinkling each serving with chives.
Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly
covered. Reheat it, covered, over low heat, stirring occasionally.
Variations:
Add 4 to 6 cloves sliced garlic, and cook the garlic along with the leeks.
Puree the soup, refrigerate until cold, and serve chilled.
Unlike most herbs, which should be minced with a knife, chives are best treated with a sharp pair of
scissors, making small snips to get even pieces. If you don’t have access to fresh chives, the best
substitute for both flavor and appearance is scallion tops.
Tomato and Bread Stew
Called Pappa al Pomodoro in Italian, this is a rich and creamy stew flavored with
fresh basil and two cheeses. It’s similar to a bread pudding, but looser because it
doesn’t contain any eggs.
Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 2 hours in a
medium slow cooker
3 pounds ripe plum tomatoes
1 (1-pound) loaf Italian or French bread
Ingredients:
5 leeks, white parts only
2 tablespoons unsalted butter
2 large boiling potatoes (about 11/2 pounds), peeled and cut into 3/4-inch dice
4 cups Vegetable Stock, Chicken Stock, or purchased stock
3/4 cup heavy whipping cream
Directions:
Salt and freshly ground black pepper to taste
1/2 cup snipped fresh chives
1. Trim leeks, split lengthwise, and slice thinly. Place slices in a colander and rinse
well under cold running water, rubbing with your fingers to dislodge all dirt. Shake
leeks in the colander. Melt butter in a medium saucepan over medium heat. Add leeks,
and toss with butter. Cover the pan, reduce the heat to low, and cook for 10 minutes.
Scrape mixture into the slow cooker.
2. Add potatoes and stock to the slow cooker, and stir well. Cook on Low for 41/2 to 6
hours or on High for 2 to 3 hours, or until potatoes are tender. If cooking on Low, raise
the heat to High. Add cream, and cook soup for an additional 10 to 20 minutes, or until
simmering.
3. Mash some of vegetables with a potato masher until desired consistency; the more
that is mashed the thicker the soup will be. For a pureed soup, allow soup to cool for
10 minutes. Either puree it with an immersion blender, or strain solids from soup and
puree them in a food processor fitted with the steel blade or in a blender. Season to
taste with salt and pepper, and serve hot, sprinkling each serving with chives.
Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly
covered. Reheat it, covered, over low heat, stirring occasionally.
Variations:
Add 4 to 6 cloves sliced garlic, and cook the garlic along with the leeks.
Puree the soup, refrigerate until cold, and serve chilled.
Unlike most herbs, which should be minced with a knife, chives are best treated with a sharp pair of
scissors, making small snips to get even pieces. If you don’t have access to fresh chives, the best
substitute for both flavor and appearance is scallion tops.
Tomato and Bread Stew
Called Pappa al Pomodoro in Italian, this is a rich and creamy stew flavored with
fresh basil and two cheeses. It’s similar to a bread pudding, but looser because it
doesn’t contain any eggs.
Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 2 hours in a
medium slow cooker
3 pounds ripe plum tomatoes
1 (1-pound) loaf Italian or French bread
Printed from https://recipe.bluelayer.org/recipe/68334/creamy-leek-and-potato-soup