large saucepan, heat butter and oil together over high heat
Remove root from leeks.
Cut white part and green part lengthwise and wash.
Slice whites and greens; keep separate. Have 3 cups leeks and/or onions.
Saute whites in butter.
Stir and cook slowly 5 to 6 minutes until soft but not browned.
Add flour to leek mixture.
Stir and cook 2 minutes.
Remove from heat.
Add potatoes, water, salt and green of leeks.
Simmer, partly covered, 30 to 40 minutes.
Then add some milk.
Place the bratwursts and water into a large skillet, and set over medium heat. Bring to a boil, then cover and simmer for 10 minutes. Turn brats, and add more water if needed. Add carrots to the water. Cover and simmer for 10 more minutes. Drain, and slice the bratwurst.
While the bratwurst is cooking, pour the milk and potato soup into a saucepan, and set over medium heat. Simmer until the bratwurst are cooked. Stir in the onion, and add the carrots and bratwurst. Cook, stirring occasionally for about 10 minutes.
Saut butter and onions until tender. Add cream of potato soup and creamed corn; mix well. Cook for about 5 to 10 minutes over medium heat. Add crawfish, half and half and all spices, stirring until well blended. Cook 20 to 30 minutes over medium to low heat, stirring occasionally to prevent sticking.
Saute onion with butter until golden brown.
Add cream of chicken and potato soup with milk, basil, thyme, salt, pepper, fried bacon and rice.
Heat on medium heat until milk starts to form little bubbles around the pan and milk has risen about 1/4 inch.
Pour into bowls and sprinkle cheese on it and parsley. Serves 4 to 6 people.
Saute pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.
Preheat broiler.
Heat butter and olive oil together in large pan. Add onion, potatoes, leeks and celery. Saute for 3 mins, stirring, until starting to soften. Cover pan and sweat vegetables for 5 mins. Add vegetable stock and bring to a boil. Reduce heat, cover and simmer for 20 mins, or until vegetables are tender.
Broil sausages for 15 mins, turning occasionally, until cooked through. Slice thickly then add to soup along with chives. Season. Serve with crusty bread.
Wash leeks very well and cut off the green leaves
Put potatoes, leeks, onion, butter and the half-pint of water
dium heat. Cook the onion and garlic, stirring, for about
b>and drain the potatoes. Set aside.
Trim the leeks at
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
In a large saucepan, heat broth over medium heat.
Add cabbage and potatoes.
Cover and simmer about 10 minutes until potatoes are tender.
In a large skillet, over medium heat melt butter.
Add leeks and cook until tender.
Stir in flour (into leek mixture) and cook 2-3 minutes.
Add 1 cup half and half to the broth mixture.
Add leek mixture to broth mixture.
Add remaining ingredients.
Stir in remaining 2 cups half and half.
Cook over low heat 10-15 minutes.
Wash leeks and dice about 2 ounces of tender white hearts. Put aside.
Cut rest of leek into 1/2-inch pieces.
In pan, add water, potatoes, leeks and onion.
Bring to boil.
Add milk, salt and pepper.
Simmer 30 minutes.
Remove potatoes and leeks.
Force through ricer or puree in blender.
Return to soup pot.
Add tender diced leeks, butter and cream.
Bring to boil.
Stir.
Do not allow to burn.
Cook slowly for 15 minutes.
Stir in cheese and seasoning to taste.
Serve with crusty bread.
Cook and stir bacon
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Trim dark green leaves from leeks; slit leeks and clean carefully.
Chop fine.
Cook the leeks with the onion in butter. Add potatoes and stock.
Bring to a boil.
Simmer about 15 minutes or until the potatoes are tender.
Add cream and bring to a boil. Season with salt and pepper.
Serve hot, sprinkled with chives or scallions.
Also good served cold.
Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
ver medium-low heat. Add leeks and salt; cook, stirring often, until
Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.
Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
Puree the soup in two batches in a blender and add the balance of the stock.
To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.