2 cups potatoes, peeled and cubed (Yukon Gold recommended) 12 teaspoon black pepper 14 teaspoon sea salt directions Remove roots, outer leaves, and tops from leeks. Potatoes should be diced in similar size so they cook evenly, but dont drive yourself crazy getting them teeny-tiny. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Post was not sent - check your email addresses! Transfer soup to a food processor or blender and blend until smooth (you may need to . Bring to a boil. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. In large 4- or 5-quart pot, heat the olive oil over medium heat. This soup is mild, and gentle, and there for you all week long in the fridge. See our Privacy Policy. Transfer about 4 cups of the soup to a blender. Heat until heated through (about 2 minutes). (Nutrition information is calculated using an ingredient database and should be considered an estimate. Add the potatoes, salt and pepper, and cook for about 5 minutes more. Add the bay leaf, thyme, potatoes, and stock and bring to a boil. The heat of the soup is sufficient to wilt the spinach so it is tender and adds an extra nutritional punch. Cook for another 15 minutes, until the vegetables are tender. STEP 3 Cool slightly. (Other nightshades include bell peppers, eggplant, pepinos, tomatoes, tomatillos, pimientos, various sweet and hot peppers including cayenne and paprika). Cook, stirring occasionally, for 10 minutes until the vegetables are soft. Puree the soup with either an immersion blender . Add in leek. STEP 2 Pour the stock into the pan and add the bay leaf. 2 leeks chopped (just use the light green & white parts) 32 ounce container chicken broth or stock 2 cups water 5 medium potatoes, peeled and cubed 1 cup diced carrots 1 cup diced celery teaspoon dried dill weed 1 teaspoon garlic powder salt and pepper, to taste 2 cups half & half cup all-purpose flour That's where this potato leek soup comes into play. 747 Ratings. Bring the mixture to a boil and put the lid on the pot. Ingredients Scale 2 medium leeks 5 - 6 stalks of celery 1 pound potatoes 2 cloves of garlic A small bunch of parsley 3 tablespoons butter tablespoon fresh thyme leaves teaspoon kosher salt Add the kale and cook for 3 minutes until soft. Bring to a boil and then lower the heat and simmer for 20 minutes. Add the leeks and celery and cook for around 10 minutes stirring occasionally. Discard the bay leaves, then stir in 1 cup parsley leaves. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Subscriber benefit: give recipes to anyone. Add the chopped onion, leeks, and 5 cups of the chopped celery. For a sweeter, pale orange soup, add two medium-sized chopped carrots with the onion and leek, and substitute sweet potatoes for the Yukon Golds. 3. Learn more. Add the unsalted butter to the pot. Cook over a medium heat for about 5 minutes until softened stirring frequently. 2. Directions. Add ham, sauteed leek, celery and carrots. Preparation Step 1 Melt butter with oil in heavy large pot over medium heat. STEP 4 Add the garlic, salt, celery salt and pepper and cook for a further minute. and leeks to saute a few more minutes. The ingredients are inexpensive and humble, and you probably have most of them on hand already. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes or until all the vegetables are tender. Add onion, leek, and garlic, and saut until the onion is translucent, about 5 minutes. Melt the butter in a medium pot over medium high heat. Peel and slice the garlic. Slice the leeks. Add potatoes, celery, bay leaves, the stock/water & bouillon paste. celery root, peeled and cut into small cubes (about 2 cups) 9 oz. Directions. Let the soup cool for at least 5 minutes when it's done cooking. Opt out or contact us anytime. An Italian in my kitchen Ingredients 1 cup dried chick peas (soaked overnight) in 5 cups water (rinse before using) 2 tablespoons olive oil 1 clove of garlic minced 2 carrots chopped 1 celery The blending. Boil until the potatoes are soft, 15 to 20 minutes. Cover and simmer on low (should still be slightly bubbling) for 30 minutes. Bring to the boil then cover and simmer for 25 minutes. Add the cream just before serving. Add leeks and onion and saut until almost tender, about 10 minutes. By Lauren Miyashiro; Recipe by Sloane Layton, This Soup Is Chock-full of Healthy Vegetables. A big batch of.css-1c1h30u{-webkit-text-decoration:underline;text-decoration:underline;text-decoration-thickness:0.0625rem;text-decoration-color:inherit;text-underline-offset:0.25rem;color:#12837c;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;}.css-1c1h30u:hover{color:#595959;text-decoration-color:border-link-body-hover;}homemade soup is the perfect solution for the weeks when you want to meal prep and make something that you can eat throughout week. Add the potatoes, rice, stock and seasoning. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Saute: Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 - 10 minutes stirring frequently. View Recipe. (It is, technically, a white food after all. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Add the thyme, sea salt, and pepper to taste. russet potato, peeled and cut into small cubes (about 1 cups) 3 cups . . Gently sweat in the butter and olive oil for 5 minutes, until softened. Reduce heat and simmer 15 minutes, or until potatoes and carrots are tender. Add potatoes, stock and 3 cups (750 mL) water; bring to boil. Through the Fibro Fog. Add the leeks, celery, and garlic and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Your information will *never* be shared or sold to a 3rd party. Add the potatoes, asparagus, vegetable broth, bay leaves, salt and pepper. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. 7 min read. Stir and cook for 5 minutes, until the onions are softened. Add the chopped leeks and potatoes to the pan and stir in well. Add the chopped potatoes, celery root, and bay leaf. Then slice into 1/4-inch slices. Your email address will not be published. 4. Add the onions and cook for a minute or two, then add the leeks. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Add 1 quart of chicken stock. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Opt out or contact us anytime. Simmer for 20 minutes until the rice is cooked and the potatoes are tender. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes. Cook for one minute. Add the cauliflower and broth and bring to a boil. When the butter starts to softly bubble, sprinkle in the leek slices. 2 leeks, sliced 3 garlic cloves, minced 2 Tablespoons butter or oil 1/2 of a medium celery root, peeled and chopped 3 medium potatoes, peeled and chopped 4-5 cups chicken broth (or vegetable broth) 1/4 - 1/2 cup heavy cream, optional Salt, ground black pepper, to taste Instructions: Prep all your soup ingredients. NYT Cooking is a subscription service of The New York Times. Peel and dice the potatoes into chunks and add to the slow cooker. Chop the leeks into small pieces. Instructions. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Boil the potatoes until cooked through. If you cant find celery root, add an extra potato and a couple of stalks of celery as a substitute. Here's a good old healthy soup recipe (that's pretty easy to put together) using ingredients that are in . (If you have time, 5 or 10 more minutes adds more flavor.) This recipe started with a conversation with LP, as do many of our best food ideas and recipes. Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Step 2. Add garlic and potatoes. Add 4 chopped celery stalks and cook for another 3 minutes. Scrape down, then cook for 3mins, 100deg, speed 1, no measuring cup. Add the stock, bay leaves, and salt, then simmer: Add the chicken stock and bay leaves to the pot. Heat the oil in a suitable pan, and saute the onions until soft. Yum. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes. Method STEP 1 In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown. Peel and roughly chop the onions. Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer. Saut the leeks, onion and celery in butter on low, about 10 minutes. Let cool slightly. In a large pot, heat the cup oil over medium. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Place the lid on the slow cooker and cook on LOW for 5 hours or until the potatoes are tender. Heat the butter and oil over a medium heat and add the leeks and celery. 2 tbsp. Remove from the heat and stir in the cream (or soya milk). Heat oil in a pot; add garlic, leek and saute until tender 2. Using high heat, return to a simmer. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Cut each in half lengthwise, then crosswise into 1/2" slices. The recipe yields two quarts, and it freezes like a dream. Discard bay leaf. Saut Leeks Place a pot or Dutch oven on the stovetop at medium heat. The hardest part of this leek and potato soup recipe? Cook, stirring occasionally for 10 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes. If you've ever been curious about what is up with a leek, this recipe is a good starter. Return to pot, 1-2 cups stock to reach the desired consistency. Add the stock and bring to boil over high. Add the diced baking potato and the stock. We also suggest topping each serving with salty fried onions for crunch and yellow celery leaves for added freshness (yes, theyre edible and no, you shouldnt throw them away!). Set aside. 2 Place a large pan on a high heat and add 2 tablespoons of olive oil. Bring to a simmer, and cook for 15 minutes or until potato is soft and yielding but still intact. Heat a large heavy-based saucepan or casserole dish over a medium heat. In a large pot over medium heat, heat enough oil to thinly coat the bottom of the pot, about 3 tablespoons. Subscribe now for full access. Sorry, your blog cannot share posts by email. unsalted butter 2 medium leeks, sliced 12 oz. Cover and cook on high for 4 hours, or low for 6 hours. Winter Leek and Potato Soup. Drain well. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to email this to a friend (Opens in new window), Broccoli, Arugula, and Goats Cheese Soup, Yosemite National Park & Lavender Lemonade, Cheesecake Bowls with Pluot Compote and Almond Sesame Crumbles, 2 medium leeks, halved, rinsed under a running tap with water running between layers from white root to green tip (removing sand and grit), and sliced thin, approximately 10 baby dutch gold potatoes, sliced thin, 5 cups, or a bit more than a liter of stock or water with a tablespoon of bouillon paste. Add the chIcken broth and bay leaves, and bring to a boil. Get recipes, tips and NYT special offers delivered straight to your inbox. 3 leeks, sliced into 1/2-inch half moons (white and light green parts only) 1 rib celery, thinly sliced 5 cloves garlic, minced 1/2 cup dry white wine 1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks 6 cups vegetable stock 4 sprigs fresh thyme 2 bay leaves 1/4 teaspoon cayenne (or less, if you prefer) Stir the vegetables and then add the stock. Adjust the heat as necessary so as not to brown. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed. Add the leek mixture to your slow cooker. Add potatoes, celery, bay leaves, the stock/water & bouillon paste. Find top-rated recipes for classic potato leek soup. Remove bay leaf, and puree soup with a vertical blender. Simmer the soup for 20 to 25 minutes until the potatoes and asparagus are soft and tender. (If you make this variation and want to add spinach, dont puree it, as it will turn the soup a muddy brownish color that isnt particularly appetizing). Learn more. Blend soup with an immersion blender until smooth. Remove potatoes and leeks to a small bowl. Recipe creator Michael Zick Doherty suggests serving with a dollop of sour cream. If youre willing to wear an allium into battle, then I dont really know what to say to you. This content is imported from OpenWeb. Serves 5-6 Author Notes An amazing Italian soup, filled with chick peas (garbanzo beans) carrots, celery and wonderful spices. Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. but thats a whole other issue. Step 3 Tip in the diced potato. Sign up to my newsletter and get new posts straight to your inbox! Add garlic, thyme, and sage and cook, stirring frequently, for another minute. From start to finish, it only takes about 40 minutes to make. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Turn heat to medium-low and let sit until veggies are soft - about 30 minutes. Anyway, Im keeping it, with apologies to Wales. Add to the soup along with the remaining 3 cups stock. Cook on medium heat for 10 minutes until softened. Cook for another 1-2 minutes, stirring frequently. Simultaneously comforting and sophisticated, this easy soup recipeis the perfect dinner contender for when you want to make something that will also ensure you have leftovers. In a large soup pot, or saucepan, melt the butter and then add the shredded leeks, chopped celery and carrots. Healthy and hearty, this celery leek potato soup is full of flavor and so easy to make. Melt butter in a skillet over medium heat. 66 Ratings. Anthony Bourdain's first-ever cookbook contains a recipe for Vichyssoise. This simple celery leek soup is a variation of the classic potato leek soup. Classic Vichyssoise. (and this internal conflict is why Im posting this recipe months late, in mid-September, not March 1st, when the Welsh holiday of St. Davids day occurs and leek soup is eaten.) Add the celery and carrot, and stir for 1-2 minutes. ), peeled and chopped, leeks, white and light green parts only, thinly sliced, celery stalks, chopped, plus yellow leaves for garnish (optional), .css-pf75fd{color:#12837c;display:block;font-family:Mogan,Georgia,Times,Serif;font-weight:normal;margin-bottom:0.625rem;margin-top:0;-webkit-text-decoration:none;text-decoration:none;}@media (any-hover: hover){.css-pf75fd:hover{color:link-hover;}}@media(max-width: 48rem){.css-pf75fd{font-size:1.25rem;line-height:1.1;}}@media(min-width: 40.625rem){.css-pf75fd{font-size:1.25rem;line-height:1.1;}}@media(min-width: 48rem){.css-pf75fd{font-size:1.375rem;line-height:1.1;}}@media(min-width: 64rem){.css-pf75fd{font-size:2.00879rem;line-height:1.1;}}This Soup Is Chock-full of Healthy Vegetables, Breakfast Is Ready to Go With Overnight Waffles, Thank Gourd for These Funny Thanksgiving Puns, How to Stream the Macy's Thanksgiving Day Parade, Breakfast Cookies Are a Perfect Morning Snack, 175 Cute Instagram Captions for Thanksgiving, 50 Best Thanksgiving Menus for Any Kind of Feast, Here's the Only Pumpkin Pie You'll *Ever* Need, Puff Pastry Makes This Pork Dinner Extra Special, These Easy Thanksgiving Crafts Are Great for Kids, These Thanksgiving Greetings Are So Special. Step 3: Remove that thyme and then blend until creamy and dreamy - but without cream! This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Absolutely delicious. Remove the bay leaf. Add the chopped potatoes, celery root, and bay leaf. It should look kind of like a thick butter soup with a bunch of vegetables. Step 2: Add the potatoes and stock and simmer. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf. Add onion, leek, and garlic, and saut until the onion is translucent, about 5 minutes. Get recipes, tips and offers in your inbox. (Seriously, apparently they used to literally identify themselves to fellow soldiers in battles by wearing leeks. Puree of the soup using an immersion blender. Tips Soup doesn't have to be boring or predictable, pimp it up a bit! Add the creme fraiche and reheat gently. ), Notes on the Nightshade (Solanaceae) Family of Vegetables, Roasted Carrot, Apple, and Celery Soup (Pareve or Dairy), Savory Butternut Squash and Carrot Soup (Vegetarian and Vegan). Serve hot with herbs as a garnish. Then, reduce the heat to medium and maintain a simmer for 15-20 minutes, or until the potatoes are fork-tender. Add the broth and water and bring the soup to a simmer. Add potatoes and broth. Bring to a boil, and let simmer for at least 20 minutes or until the potatoes are soft enough to put a fork through. I struggled with this (I wanted to make the authentic thing), but I really like the crunchy-tender celery texture here, and I think LP will support my strategy. In a small bowl, whisk 1 cup of the chicken stock and the cornstarch together until smooth. Cook until vegetables are softened, about 5 minutes. When hot add the leeks, garlic, celery, and carrots. Cook over medium heat until leeks are tender without browning them, about 5-7 minutes. 1 .In a large pot heat up the oil, add the bay leaf, allspice berries, onion, leeks and celery root. Stir to combine, bring to boil, and cover the pot, reducing the heat to medium-low. Remove and discard bay leaf. Pour in the vegetable stock and add the potato. Add the potatoes. Add teaspoon kosher salt after the first 5 minutes. Remove the top insert from the lid and cover with a kitchen towel. Remove some veggies to keep some larger pieces for topping the soup when serving it. Drain. Add the potatoes and celery and simmer until the potatoes are cooked. Cover and cook for 30 minutes. My picky kids will eat it. Step 2 Add leeks and celery. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes. It is a star. Reduce heat and simmer until cauliflower is soft enough to be pierced with a fork, about 15 minutes. Simmer: Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender. Puree until smooth, 30 seconds. Place leeks, celery, and butter in a large pot. Serve with a dollop of crme frache or a drizzle of heavy cream. (Its almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Place a large pan on a medium heat and melt 30g of butter. We usually eat one quart and save the other. Set aside. Scoop them out and pat them dry with a towel before using. The leeks should float to the surface of the water, while the dirt falls to the bottom of the bowl. Add celery, potatoes and stir to mix 3. It will hold up under added greens, added crumbles of bacon or sausage or cheese, and the start of the flu season. STEP 3 Add stock, bring to the boil, then simmer for 1 hour 5 minutes. Method STEP 1 Melt the butter in a large saucepan over a low heat. Tip in the vegetables, and give the pot a stir (image 2). Transfer to bowls. Peel potato and . Saut for 2 minutes or until soft and succulent. See our Privacy Policy. Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender. How should I prep leeks for potato leek soup? Step 1: Saute garlic, onion, and celery in butter then add spices (including that special one!) Add the onions and cook for a minute or two, then add the leeks. Make these flavorful latkes with just six ingredients: potatoes, leeks, eggs, flaxseed meal, salt, and Parmesan cheese. Potato Leek Latkes. STEP 2 Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes. Topped with quick homemade Parmesan croutons, it makes a great weeknight meal. Combine the crme frache, orange juice, and orange zest. Add salt and pepper, cover, and cook until leeks are soft and translucent, stirring occasionally (5-10 minutes). Simmer until cauliflower is very tender, about 12-14 minutes. Enjoy this celery leek soup as a vegan lunch on a cold winter day! Heat on high, stirring occasionally until stock simmers. Add the minced garlic and cook for a minute more. Working in two or three batches, transfer the soup to a blender and pure until smooth. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. There arent any notes yet. Using . The soup can stored in an airtight container in the refrigerator forup to 4 days. Try this soup with a simple avocado arugula and goat feta salad. (Photo: Jenny Kellerhals) If there was ever a soup that was more than the sum of . First things first: You need to wash them. Take the soup of the heat and blend with a hand held blender until smooth. Chop flatleaf parsley and chives. Add bay leaves, salt, pepper, vegetable stock and bring to boil over high 4. Creamy Celery, Potato and Leek Soup Place all vegetables and butter into "Closed lid" , insert measuring cup and chop 5sec, speed 5. Cut potatoes into large chunks and add to the pot with broth, thyme, bay leaf, and salt & pepper to taste. Step 2 Add the celery, potato, bay leaves and thyme, season. Add salt, pepper, thyme, and garlic. Add leek, celery and carrots, saute for 7 minutes. Potato Leek Soup. Pour in the broth and add the sugar, salt, and pepper. Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. Using a potato masher, mash the potatoes to a puree. After thinly slicing the leeks, put them in a bowl full of water and swish them around with your hands. Stir in potatoes, celery roots, thyme, and bay. 5. Add vegetable broth, stir and bring to boil. Add the potatoes, garlic, and bouquet garni. Stir in the garlic and saut for just another minute or two. Simmer, covered, for 45 minutes or until potatoes are tender. Add the vegetable broth, just to cover the vegetables. Pour over the chicken stock and stir. Saute half a cup of diced celery while the soup cooks. (also: the further into my writing career I get, the moreobviousmy tendency to sail waaaaay past deadlines becomes. Once soup comes to a simmer, turn heat to medium low. Stir, bring to the boil and simmer for 20 minutes - until the potatoes are starting to fall apart. Add the onion, garlic and herbs to a large pot and fry in olive oil until the onion has softened (image 1). Turn off the heat. Bring to a simmer over medium-high heat. Enjoy this celery leek soup for a winter lunch or light dinner as a vegan and gluten free option. Cover and cook over low heat 20-30 minutes. 1,083 Ratings. Stir the vegetables and then add the stock. Once cooked remove the bay leaves and discard. Active time: 15 minutes. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Through the Fibro Fog. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Its worth trying the soup without dairy, then admiring the transformative effect of a splash of crme frache or cream, which subdues the louder celery notes. Season with salt and pepper to taste. In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add the diced celery, leeks and potatoes, stir well and add the vegetable stock, stir again. Add the oregano, thyme, salt, pepper and bay leaves. Stir in the milk, cream, and remaining butter. Leave a Private Note on this recipe and see it here. Next pour in the vegetable stock and bring to a gentle simmer. Add the thyme, sea salt, and pepper to taste. Season to taste with salt and pepper. Add the leeks to the potatoes and celery, and blend in a food processor. Stir occasionally. 1 1/2 hours, plus at least 8 hours soaking, About 2 hours, plus overnight dry-brining. cup extra-virgin olive oil, plus more for drizzling, large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups), Kosher salt and freshly ground black pepper, pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced, large russet potato (about 12 ounces), peeled and roughly chopped, cup chopped fresh parsley leaves, plus more for garnish, Crme frache or heavy cream, for serving. Add the potatoes, pepper and onion granules, most of the stock, cover and bring to the boil. Add leeks, celery, and carrot along with a couple pinches of salt and pepper. Add the potatoes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Combine, bring to the boil then reduce heat to medium. Taste and add salt if necessary. 4. ), Filed Under: Featured, Leftovers For Lunch, One Pot, Quick Recipes, Seasonal: Autumn, Seasonal: Winter, Soup, Vegetarian Tagged With: celery, comfort food, leeks, potatoes, soup, vegetarian, Wales, Copyright 2022 The Bright Kitchen on the Foodie Pro Theme. Season with salt and pepper to taste. Creamy Potato Leek Soup II. 02 of 11. Season generously with salt and pepper. Bring to a simmer. Add the chopped onions and celery and gently fry until the onions are soft. 1 large leek 2 medium carrots 25g (2tbsp) butter/oil 1.5 litres vegetable or chicken stock Salt and white pepper 1 celery stick (optional) Instructions Peel and chop potatoes into large cubes Finely chop onion and celery if using Discard the green part of the leek (or save for making stock another time) and finely dice the white part Add the leeks and saut for five minutes until they become soft and very aromatic. 2 garlic bulbs, unpeeled, cloves separated 1 tbsp olive oil 2 medium leeks, trimmed, halved, washed, sliced 1 celery stalk, chopped 1 1/2 tbsp fresh thyme leaves 1 tbsp olive oil 2 medium leeks, trimmed, halved, washed, sliced 1 celery stalk, chopped 1 1/2 tbsp fresh thyme leaves Step 1 Make fried leek greens: Pat leek greens dry with a paper towel. Unlike potatoes, sweet potatoes are NOT in the Solanaceae (or nightshade) family of vegetables. Get easy-to-follow, delicious recipes delivered right to your inbox. When the vegetables are sauteed, add the broth, potatoes, lemon juice, sriracha, and pepper. Add the celery, leeks, garlic, salt, pepper and thyme. Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add the zucchini, onions, garlic, carrots, celery, zucchini, and leeks, and stir together. Add chopped leeks and stir until softened, around 10 minutes. celery, apple, olive oil, oregano, leek, small potatoes, water and 10 more Easy Pork Ramen (Slow Cooker) Pork carrots, water, soy sauce, black sesame seeds, brown sugar, fish sauce and 28 more Bring broth to a boil in a large saucepan over medium high heat. Meanwhile, in a large pot over high heat, add olive oil, garlic and onions. Add 4 cups of stock, the cubed potatoes, the soft garlic and a teaspoon of salt. Add the potatoes and stock. Bring to a gentle simmer. Add cauliflower and cover pot. Ladle the soup into bowls and garnish with fresh herbs. Add the celery, potatoes and leeks and cook gently for 5 minutes. Increase the heat to high and bring to a boil. Here's a good old healthy soup recipe (that's pretty easy to put together) using ingredients that are in season during winter and early spring. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Cook over a medium heat for 10 minutes . Add salt and pepper, cover, and cook until leeks are soft and translucent, stirring occasionally (5-10 minutes). ), I guess this celery component here probably means that this isnt really Welsh-style soup, which is what I was originally going for. Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot. In a 6-quart saucepan over medium heat, melt the butter. Turn heat to low, cover, and simmer for 10-12 minutes or until the potatoes are fork tender. Add flour, and mix. Blend: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender with a venting lid and blend until smooth. Switch off the heat, discard the bay leaves, add the fresh herbs and wait for them to just wilt Make sure that the vegetables do not color. Implemented by WPopt. Directions for the SOUP. Blend the soup until smooth. Nutrition Facts: Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g Ingredients . 3. Hearst Magazine Media, Inc. All Rights Reserved. Oct 2, 2022 - This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost large leeks, white and light green parts only, washed and thinly sliced, large stalks celery, diced (about 2 cups), large russet potatoes, peeled and diced (about 4 cups), Kosher salt and freshly ground black pepper. Return the puree to the cooking water. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending. Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Cook for about 5 minutes, until everything is slightly softened and fragrant. 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. Notes Just a few steps to make this leek and celery soup, and all are easy to do: Step 1 Fry onion and garlic. My friend LP lives in Wales, where leeks are a thing of national significance, and they eat a lot of leek and potato soup. Melt the butter over medium heat in a large soup pot. Immerse in cold water; swirl. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. Potato and Leek Soup. Add a splash of chicken stock when reheating, if necessary. Melt 2 tablespoons of the butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add potatoes to the pot, bring to a boil, reduce heat and cook for 10 minutes. Bring to a simmer, and cook for 15 minutes or until potato is soft and yielding but still intact. Total time: 4 hours, 15 minutes. 1 large Leek (white and light green parts) 1 pack (400g) celery 2 potatoes 1 onion 2 garlic cloves (minced) 2 tablespoons olive oil teaspoon nutmeg Salt and black pepper (to taste) 6 cups (1.2L) vegetable broth cup (100ml) heavy cream Bay leaves Instructions First, wash every vegetable and let them dry for 5 minutes. I think the addition of celery may likely beheresy, is how serious they take their leeks in Wales. Cook for 2-3 minutes, until onions are translucent. 3 Remove the thyme sprigs. This easy recipe for potato, leek, and celery root soup is great served warm on cool days or chilled on warm ones. Except respect, and I find this both odd and charming. Directions for Leek & Celery Soup 1. Spoon into bowls and serve with a swirl of cream or yogurt. You can serve it as is or puree the spinach into the soup for a pale green color. Jenny Hoy is an author, chef, and holistic nutritionist, with more than two decades of experience in the fields of food and healing. Moroccan Turkey Rag with Chickpeas and Spinach. Be the first to leave one. Add the sliced garlic, salt and white pepper. Slice the celery. Remove the bay leaf. We may earn commission on some of the items you choose to buy. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.

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