Creamy Leek and Potato Soup
Duration: 45 minutesA creamy and wholesome leek and potato soup.
Utensils
- Large pot
- Immersion blender
Ingredients
- 3 leeks, white and light green parts, sliced
- 3 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 2 tablespoons butter
- Salt and black pepper to taste
- Fresh chives for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion, sliced leeks, and minced garlic. Sauté until softened.
- Add diced potatoes to the pot and stir for a few minutes.
- Pour in vegetable broth and bring to a simmer. Cook until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in milk or cream and season with salt and black pepper to taste.
- Simmer for an additional 5-7 minutes. Garnish with fresh chives before serving.
Leek and Mushroom Quiche
Duration: 60 minutesDelicious and filling.
Utensils
- Pie dish
- Skillet
Ingredients
- 1 pre-made pie crust
- 3 leeks, white and light green parts, sliced
- 1 cup mushrooms, sliced
- 1 cup Gruyère cheese, shredded
- 4 large eggs
- 1 cup milk
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté sliced leeks and mushrooms until softened.
- In a bowl, whisk together eggs, milk, salt, and black pepper.
- Spread the sautéed leeks and mushrooms over the crust. Sprinkle shredded Gruyère cheese on top.
- Pour the egg mixture over the filling.
- Bake in the preheated oven for 35-40 minutes or until the quiche is set and golden brown.
- Garnish with fresh thyme before serving.
Vegan Leek and Potato Casserole
Duration: 90 minutesA perfect weeknight casserole.
Utensils
- Casserole dish
- Skillet
Ingredients
- 3 leeks, white and light green parts, sliced
- 4 potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté sliced leeks, sliced onion, and minced garlic until softened.
- In a bowl, whisk together vegetable broth, almond milk, nutritional yeast, salt, and black pepper.
- In a greased casserole dish, layer sliced potatoes, sautéed leeks and onions, and the nutritional yeast mixture.
- Repeat the layers, finishing with a layer of potatoes on top.
- Drizzle olive oil over the top layer and season with additional salt and black pepper.
- Cover the casserole dish with foil and bake for 45 minutes. Uncover and bake for an additional 15-20 minutes until the potatoes are tender.
- Garnish with fresh parsley before serving.