Heat a heavy-based saucepan and melt the butter. Add potatoes and cook until golden and brown. 2 Melt the butter in a large saucepan then add the leeks celery and carrot. In a frying pan add the butter and melt over a medium heat. Add milk and heat gently but do not boil. Ingredients Add onion and garlic cook until clear. Stir in oats and garlic and cook for about 1 minute. Serve scattered with crispy bacon and chopped parsley. Peel potatoes and chop into cubes. Pour in broth bring to a boil then reduce heat cover and simmer for about 20 minutes or until potatoes are fork tender. Then soak in salted water until needed. Melt butter in a large saucepan over a medium heat. Remove all meat from bacon bone while warm chop coarsely and transfer to a bowl cover and refrigerate. When leeks are soft add potatoes and chicken stock. Puree mixture until smooth. When it foams add 450g potatoes cut into 1cm cubes 1 small onion cut the same as the potatoes and 450g white parts of leeks sliced and toss them in the butter until they are well coated. Once cold skim off fat then run through a fine sieve. Heat oil in a large pot. Add the leeks dried thyme and garlic if using and saute gently until soft for approximately 5 to 10 minutes without turning brown. Bring to boil and cook until potatoes are soft approx 30 minutes. So add to a huge saucepan ¼ cup of the oil and 2 tablespoons of the butter. Sauté on medium heat for about 7 minutes stirring occasionally. RELATED ARTICLE : keto broccoli and cauliflower salad keto soy sauce substitute keto crepes filling Dice onion and crush the garlic. Meanwhile peel the potatoes and cut them into 1cm cubes. Melt butter in soup pan. Remove from heat and blend until smooth. Add the leeks potato onion and garlic. Preparation And Explanation Add 1L of water to the pan and bring to the boil. Watties Very Special Potato and Leek soup is a deliciously smooth puree of potatoes and leek lightly seasoned with spice. Add drained leeks and sweat until soft. Blend the soup until smooth with either a stick blender or in the food processor. Add the cream and simmer for 2 minutes puree soup and season to taste with salt and freshly ground black. Clean leeks disregard dark green leaves and roughly chop the remainder. Dont stir the potatoes through the leeks because if they sit on the bottom of the pot they can catch. Add the potatoes and hot stock. Cover and cook over a very low heat for about 10 minutes stirring often. Add the chicken stock chopped potatoes - bring to the boil for 15-20mins until potatoes are tender. Heat the butter in a large saucepan and sauté the leeks and garlic until very soft. Return soup to pan pour in cream and gently reheat stirring well. Add onion and leek and saute until soft. Cut into thin ribbons and add to pan along with whites. Add fresh thyme salt and pepper. Add pepper salt and nutmeg and blend until smooth if desired. Saute the leeks and onions in butter until soft and translucent. Heat the butter in a large heavy-based saucepan or stockpot. Simmer gently until the potatoes are soft - about 10 to 15 minutes. Return to the saucepan. Add potatoes water and salt. Add leek and cook gently until softened. Leek and Potato Soup. Wash potatoes leaving skin on and cut into 1cm cubes. Toss them in the butter over heat for 3-5 minutes then lay the potatoes on top. Remove green leaves separate and wash thoroughly in water to remove any dirt residue. Simmer for 30 minutes or until vege tender and soup starts to thicken. Bring back to heat and serve. Add the potatoes parsley hot stock and boil until potatoes are tender. Put the stock cubes into a jug or pan pour in 18 litres of boiling water and stir to dissolve then pour. Place potato leek and oil. Add the potatoes and stock to the saucepan and simmer for 30-40 minutes. Add cubed potatoes and thyme sprigs. 3 To make the soup put oil in large stockpot add leeks then put potatoes on top. Add potatoes and cook stirring occasionally for a further 5 minutes. Add garlic and potato and sauté for one minute. Serve with potato scones. Reduce heat and add stock and milk. Using a wand beater or transferring in small batches to a food processor puree the soup. If the soup is too thick add enough boiling water until you are happy with the consistency. Add water and stock powder and cook until potato is soft. Heat oil in a heavy-based saucepan add leeks and potato and stir fry until leek is softened. Add the chopped leeks - cook until soft. 2 leeks sliced 3 boiling or new potatoes peeled and chopped 1 L chicken stock 2 cups milk. Add onions and leeks. Heat 2 tablespoons of oil in a large pan on a high heat add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes or until softened stirring regularly. Add the leeks to the melted butter and stir over a medium to low heat until they begin to soften approx 4-5 minutes. Add evaporated milk smoked fish and parsley. Finely slice the leeks. Add the chicken stock and bring to boil then turn down the heat and simmer for 15-20 mins until vegetables are tender. Add stock and simmer gently for 15-20 minutes or until potatoes are tender. Stir in leeks and potatoes and season with salt and pepper. Cut white part of leek into small rounds and add to pan. Add leek and garlic and cook stirring occasionally for 5 minutes or until leek is softened. Ingredients 2 leeks sliced 3 potatoes peeled and chopped 2 tablespoons olive oil 4 cups salt reduced chicken stock 2 cups trim milk Method. Melt 50g butter in a heavy saucepan. Add the vegetables including the garlic and stir over a gentle heat. Add oil butter garlic leeks salt pepper to the pot. Once soft add the garlic and heat through for a minute more. Once soft add the garlic and heat through for a minute more. Ingredients 2 leeks sliced 3 potatoes peeled and chopped 2 tablespoons olive oil 4 cups salt reduced chicken stock 2 cups trim milk Method. Add the chicken stock and bring to boil then turn down the heat and simmer for 15-20 mins until vegetables are tender. Add onions and leeks. If the soup is too thick add enough boiling water until you are happy with the consistency. Add oil butter garlic leeks salt pepper to the pot. Add potatoes and cook stirring occasionally for a further 5 minutes. Put the stock cubes into a jug or pan pour in 18 litres of boiling water and stir to dissolve then pour. Toss them in the butter over heat for 3-5 minutes then lay the potatoes on top. Return to the saucepan. Add the vegetables including the garlic and stir over a gentle heat. Add fresh thyme salt and pepper. Cut into thin ribbons and add to pan along with whites. Add onion and leek and saute until soft. Return soup to pan pour in cream and gently reheat stirring well. Melt 50g butter in a heavy saucepan. Heat the butter in a large saucepan and sauté the leeks and garlic until very soft. Add the chicken stock chopped potatoes - bring to the boil for 15-20mins until potatoes are tender. Cover and cook over a very low heat for about 10 minutes stirring often. Add the potatoes and hot stock. Add leek and garlic and cook stirring occasionally for 5 minutes or until leek is softened. Dont stir the potatoes through the leeks because if they sit on the bottom of the pot they can catch. Clean leeks disregard dark green leaves and roughly chop the remainder. Add the cream and simmer for 2 minutes puree soup and season to taste with salt and freshly ground black. Blend the soup until smooth with either a stick blender or in the food processor. Cut white part of leek into small rounds and add to pan. Add drained leeks and sweat until soft. Watties Very Special Potato and Leek soup is a deliciously smooth puree of potatoes and leek lightly seasoned with spice. Add 1L of water to the pan and bring to the boil. Dice onion and crush the garlic. Stir in leeks and potatoes and season with salt and pepper. Heat oil in a large pot. Remove all meat from bacon bone while warm chop coarsely and transfer to a bowl cover and refrigerate. Melt butter in a large saucepan over a medium heat. Then soak in salted water until needed. Add stock and simmer gently for 15-20 minutes or until potatoes are tender. Pour in broth bring to a boil then reduce heat cover and simmer for about 20 minutes or until potatoes are fork tender. Peel potatoes and chop into cubes. Serve scattered with crispy bacon and chopped parsley. Stir in oats and garlic and cook for about 1 minute. Finely slice the leeks. Add onion and garlic cook until clear. Heat a heavy-based saucepan and melt the butter. Add evaporated milk smoked fish and parsley. Add the leeks to the melted butter and stir over a medium to low heat until they begin to soften approx 4-5 minutes. Heat 2 tablespoons of oil in a large pan on a high heat add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes or until softened stirring regularly. 2 leeks sliced 3 boiling or new potatoes peeled and chopped 1 L chicken stock 2 cups milk. Add the chopped leeks - cook until soft. Heat oil in a heavy-based saucepan add leeks and potato and stir fry until leek is softened.