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Winter warmer leek and potato soup recipe

Winter warmer leek and potato soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Leek soup
  • Leek and potato soup

Leek and potato soup is so easy to prepare and make in a soup making machine.


Somerset, England, UK

8 people made this

IngredientsServes: 6

  • 3 large leeks, diced
  • 2 medium onions, diced
  • 3 medium potatoes, diced
  • 2 cloves garlic, sliced
  • 1 pinch dried mixed herbs
  • 1 teaspoon black pepper
  • salt to taste
  • 1 vegetable stock cube

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Place leeks, onions and potatoes in soup maker, then add garlic, herbs and seasoning. Finally add the stock cube and fill with water up to the 1.6lt mark.
  2. Set your soup maker on smooth. In 20 to 25 minutes your soup is ready!

Tip

Serve while piping hot with bread or rolls that have been pre-warmed.Any leftover soup can be frozen and used for another day.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

WINTER WARMER....so quick and easy....-01 Jan 2017


Winter warmer potato & leek soup

With winter approaching the mornings are getting cooler, days are getting shorter and snuggle season is well on its way we tend to look for more warming and nourishing dishes to fill our tummies. This sweet and simple soup is easy to make, freezes well to have on those ‘couldn’t be bothered to cook’ days and never fails to please.

Putting It Together

Peel and chop the sweet potato into medium sized peices, drop into a pot, cover with water and place on the stove.

Add vegetable stock and bring to boil until the potato is soft.

When potato is cooked, separate from the water and stock – keep broth to the side for later.

In a separate pan melt butter or substitue, add in the garlic – prepare for mouthwatering smells to fill the kitchen.

Cut the leek into fine to medium sized rings, add to the pan and leave to sauté.
Add a cup or two of the sweet potato broth to the leek, leave to simmer and soften.
Combine sweet potato, leek and half a cup of broth in a blender to loosely combine.
Add in coconut milk, cumin, turmeric and pepper and blend until smooth.
Depending on desired thickness you may wish to add a little more broth to the mix.
Put your delicious creation in a bowl and sprinkle with pepper to taste or place in an airtight container, leave to cool then place in freezer for later.


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Warm up with this delicious chicken and mushroom soup - a true family favourite.

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Spice things up tonight with this sour Vietnamese soup. Light, fresh, and full of mouthwatering flavour. Suitable for the 2-Day Fast Diet.

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Game Soup Recipe – a real winter warmer

What do you eat for Christmas lunch? When I&rsquom cooking for two, I generally make a game dish &ndash Partridge, Venison or Pheasant are favourites of mine. This year I was lucky enough to win a game hamper from the Scottish game company Woodmill. We enjoyed a stunning chestnut stuffed roast pheasant for Christmas and I boiled up the carcass to make game stock. A pheasant will comfortably feed two and a good plump one may stretch to three. In the case of the pheasant from Woodmill, there were plenty of leftovers &ndash scraps of meat that I could pick from the carcass &ndash so this game soup recipe was the perfect solution.

In fact, there was enough meat for me to have another meal &ndash and to make a soup that will see me through the week. I used half a litre of stock for the recipe, diluted with half a litre of water because I&rsquod reduced the original stock down a lot. The choice of vegetables for a game soup is entirely down to personal taste, but I&rsquom half Scottish so my own game soup always includes leeks and pearl barley &ndash a kind of gamey version of a cock a leekie. I also added a potato, a couple of carrots and a stick of celery along with a bay leaf. The original stock included a little white wine, carrots, celery and onion along with a bouquet garni leftover from pot-roasting the pheasant. A lovely rich, sticky base to boil up with some water and the carcass of the pheasant for a couple of hours to make stock

Half a litre of the end result, together with the other ingredients make for a wholesome, satisfying soup.

You really don&rsquot need more than 50-75g of shredded pheasant. It&rsquos a remarkably simple set of ingredients that come together to create a hearty winter dish that will make the perfect lunch.

Sweating the vegetables in a little olive oil or dripping from the meat adds depth of flavour to the soup. Then add the stock and pearl barley and cook for around 30 minutes so that the vegetables still have a bit of bite but the pearl barley is tender. As the meat is already cooked, I add it right at the end. That way it warms through without becoming over-tough.

If you want to make a Royal Game Soup, a much richer and meatier affair, you&rsquoll need venison bones for the stock and a variety of game meat. And, a glass of port to add in! My simple game soup is one to make with the carcasses of game birds (pheasant, partridge, quail, wild duck and grouse). You only need a little leftover meat from the game birds &ndash but if you don&rsquot even have that, it works well with cubes of pancetta or even with tiny sausagemeat stuffing meatballs.


Mince and tattie soup, a scottish winter warmer

4 large waxy potatoes
1 large onion
2 large carrots
1 large leek
250 grams beef mince
1 litre stock (I use Bovril cubes)
Marmite, dark soya sauce or similar yeast extract
1 tablespoon beef dripping or fat (oil or margarine can be used if preferred
Salt and pepper to taste

1. Melt dripping in pot ,chop onion and carrots , brown gently.
stir in two teaspoons of yeast extract or soya sauce ( a few tablespoons)
chop the potatoes in to various palatable chunks and add to pot
chop the leek add to pot cover with stock and bring to the boil.

2. Top up with more waterto cover if necessary.
When the stock is boiling break the mince up over the top so that it poaches
Simmer for 40 minutes or so , season to taste. (i like to spice it up with chilli flakes) top up with stock if required
I find the soup is better if left for a few hours. it,s a great winter warmer
Serve with buttered bread


Winter warmer recipes

Keep cosy indoors with our top winter dishes. From comforting one-pots and steaming soups to indulgent puddings and filling salads, you won't even notice the cold.

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Winter spice cake with chocolate trees

Cut into this stunning cake to reveal gold layers of vanilla and spice sponges. Top with our chocolate Christmas trees or try candy canes or chocolate snowflakes

Snowman biscuits

Get little ones to help decorate these festive snowman biscuits. You can bake and freeze the biscuits ahead, then bring them out for a winter’s day activity

Slow cooker chicken tikka masala

Get this chicken tikka masala cooking in the morning and have dinner waiting for you when you get in – it's perfect for a cold winter evening.

Winter greens puff pie

Vegetarian comfort food has never looked so good. This easy, budget-friendly recipe is simple enough to make on a weeknight and great for feeding the family

Roasted red pepper, sweet potato & smoked paprika soup

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.

Beef & Guinness stew with bacon dumplings

Cosy-up this winter with a hearty stew. This beef and Guinness casserole really packs in the flavour, and comes served with delicious bacon dumplings, cabbage and mash

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Pearl barley, parsnip & preserved lemon tagine

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Broccoli “Cheese” Soup

This hearty soup can definitely stand on its own as a meal, thanks to carbohydrate-rich potatoes, fiber-filled broccoli, and protein-packed cashews. If the soup is puréed, the broccoli can’t be detected at all, making this a great choice for people (especially those little ones) who may not adore the taste of this nutrient-dense veggie.

  • 1/2 cup cashews
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 medium potatoes, cubed
  • 1/4 teaspoon thyme
  • 1 1/2 cups broccoli, chopped
  • 2 teaspoons nutritional yeast*
  • Sea salt and pepper, to taste
  • Fresh lemon juice, to taste
  • Optional: vegan cheese

Directions:
In a large pot, sauté onion in oil over medium heat for five minutes.

While onions are cooking, blend cashews with one cup of broth in a blender until smooth. Set aside.

Add garlic and sauté an additional three minutes.

Add remaining vegetable broth, potatoes, and thyme. Bring to a boil, cover pot, reduce heat, and simmer about 15 minutes or until potatoes are tender.

Add broccoli and simmer an additional five minutes.

Add cashew mixture and stir well.

Add nutritional yeast, salt, pepper, and lemon juice to taste.

Soup can be enjoyed chunky, or you can purée the mixture in a blender.

*Nutritional yeast provides a nutty, cheesy-like flavor, but you can also add your favorite vegan cheese.


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I left this soup quite basic and didn’t even add garlic, which is very rare for me. But sometimes I do, so add a few crushed garlic cloves if you feel like it.

I topped this soup with some smoked Gouda, fresh parsley and black pepper. Garnishes are totally optional but they bring the soup to a whole new tasty level.

Happy soup making friends and see you soon!

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Comments:

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