Melt the butter in a large saucepan over medium heat. Add the leeks and cook, stirring occasionally, for 5 minutes, or until leeks are soft but not browned. Add broth, potatoes, white pepper, simmer 25 min: Heat a large heavy pot or Dutch oven to medium heat. Add oil and leeks and cook 5 minutes or until leeks are softened. Add carrot, potatoes, ham, black pepper, salt, and broth. Bring to a boil. Turn heat to low, cover, and simmer 30 minutes or until potatoes and carrots are done.
Potato Ham and Leek Soup Simply Whisked
In a large heavy-based saucepan, melt butter and oil together over medium heat. Toss in leeks and garlic and stir well. Reduce the heat, cover and cook for about 15 minutes or until leeks have softened, stirring occasionally. Then add the ham hock, potato and chicken stock. Ingredients: 1 tbsp olive oil 2 cups chopped leeks (white and light green parts only) 1 large onion 6 cups chicken stock (or vegetable stock) 1.5 lbs diced, peeled potatoes ( I just "eyeball" this - I use 5 or six smallish potatoes) 1/3 cup milk 2 cups cooked ham, cubed generous sprig of fresh parsley (if you have it) 5M INS 4HR Serves 6 206KCAL This slimming friendly Ham, Leek and Potato Soup is just the thing for lunch or an evening meal when the nights start drawing in. Also in these categories: Easy Peasy Use gluten free stock cubes 4 Nutrition Per Serving Calories 206 Carbs 29g Protein 17g Fat 3g Saturates 1g Sugars 3g The Pinch of Nometer Rate this plate Method. Heat oil in a large saucepan over medium heat, add leeks, celery, garlic, stir and cook for 5 minutes. Add stock, bay leafs, potatoes, ham and cover with lid. Cook until the potatoes are tender. Pick up the bay leafs and some potatoes with leeks, keep aside. With hand mixer mix the soup until smooth. Put back the potatoes and leeks into.
Ham Leek and Potato Soup (quick & hearty) Savory With Soul
Cut a few gashes into the fleshy portion of the ham hock then add to the pot with the potatoes. Pour in the stock. Bring to the boil and simmer for approximately 40 minutes. Remove ham hock. Discard skin, fat and bone, then chop ham roughly and return to soup. Taste and add a little salt if necessary. 1. Add water and chicken broth to a large pot. Bring to a boil. Cut the vegetables and ham. 2. Melt butter in a skillet over medium heat. Add leek, celery and carrots, saute for 7 minutes. 3. Add potatoes to the pot, bring to a boil, reduce heat and cook for 10 minutes. 4. Add ham, sauteed leek, celery and carrots. Dutch oven Buy Now → mixing bowl Buy Now → Ingredient notes: This recipe calls for dairy free milk. We usually use almond milk, but you can use any kind you prefer or need, just make sure you're using an unsweetened and plain flavor. How do I make this potato leek soup dairy free? Only 8 ingredients but huge flavor! Leftover holiday ham is perfect for this soup, but you can buy a small fully cooked ham or ham steak pretty much any time of year! I've found a small quarter ham to be so handy and last for at least 2 or 3 dinners.
Ham and Potato Soup with Leeks Recipe Yummly Recipe Ham and potato soup, Ham soup, Leek
Melt the butter in a heavy cooking pot and cook the leeks until soft but not brown. Next add the potatoes, stock, parsley and salt & pepper bring to the boil and turn down to simmer for 45 minutes. Nexy add the cubed ham and cook gently for a further 3 - 4 minutes Serve with crusty bread bread Have you tried this recipe? 4 leeks, rinsed and chopped; 1 large onion, chopped; 3/4 teaspoon white pepper; salt, to taste; Directions. In a large saute pan, melt butter over medium-high heat and brown the ham. Once browned, set aside, and add onion. Cook until translucent. Add leeks, cooking until wilted, and then add in white wine. Bring to a boil.
Place the potatoes and ham in a slow cooker. Sprinkle with the seasoned salt. In a skillet over medium heat, melt the butter. Add the leeks and saute until tender. Add the minced garlic and saute for one more minute. Add everything from the skillet to the slow cooker (including the butter drippings) and mix well. Method Heat butter and oil in a large deep saucepan over a medium heat. Add leek and cook for 10 minutes or until softened. Add potato, bouquet garni and stock and stir until combined. Bring to the boil, then add ham hock. Reduce heat to low and cook, partially covered, for 1 hour or until meat on ham hock is very tender.
Ham, Potato and Leek soup Leels Cooks Ham soup recipes, Leek soup, Leeks
Easy Leek, Potato, and Ham Soup. The pureed veggies give the soup an almost creamy texture and a nice body. Yield: 6-8 good sized servings. Ingredients: 2 quarts good quality low-sodium Chicken Stock* (see variation at end) 4 cups Potatoes, peeled and cubed (also great with quartered small new potatoes in the spring) Ingredients 2 Tablespoons Butter 1 whole Ham Steak (optional) 5 whole Large Red-skin Potatoes 2 whole Large Leeks 1 whole Medium Sized Onion 1 teaspoon Cumin, Ground 6 cups, 5 tablespoons, 1 teaspoon, 5-¼ pinches Low Sodium Stock 1 teaspoon Pepper, Ground 2 Tablespoons Fresh Chopped Parsley Preparation Cut the ham steak into about 1/4 inch cubes.
