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Potato Leek Soup

adapted from userealbutter.com

Potato Leek Soup
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Servings
6-8
Servings
6-8
Potato Leek Soup
Print Recipe
Servings
6-8
Servings
6-8
Ingredients
Servings:
Instructions
  1. Heat the butter in a large pot over medium heat. Add the leeks and saute until they wilt, about 6 minutes. Season with slat and pepper. Add the potatoes, broth and water and bring to a boil. Reduce the heat and let simmer until the potatoes are fork tender. When the potatoes are soft, transfer small amounts at a time to a blender or food processor and puree. Stir in the parsley and serve hot.
  2. Optional: fry a few pieces of bacon. When cool, crumble and add to the soup, reserving a few crumbles to sprinkle over the top when serving.
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Garlic, White Chedder and Chiptole Mashed Potatoes

Garlic, White Chedder and Chiptole Mashed Potatoes
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Garlic, White Chedder and Chiptole Mashed Potatoes
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Toss garlic with olive oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
  3. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain.
  4. Transfer potatoes to large bowl. Add garlic, cheddar cheese, cream cheese, butter, and chilies. Mix until smooth. Season to taste with salt and pepper.
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Potato-Leek-Soup

Potato Leek Soup

Potato Leek Soup
Print Recipe
Servings
6 servings
Servings
6 servings
Potato Leek Soup
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Melt butter in saucepan. Add leeks and cook until tender.
  2. Stir in potatoes, broth, pepper and bay leaves. Bring to a boil. Reduce heat and cover.
  3. Simmer approximately 20 minutes (until potatoes are tender) Remove bay leaves and cool slightly.
  4. Puree mixture in blender or food processor, small portions at a time. Pour blended mixture back into saucepan.
  5. Gradually stir in sour cream and bacon. Cook over low heat for 3 minutes. Serve hot.
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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160487046_potatoes

Roasted Potatoes and Asparagus

Roasted Potatoes and Asparagus
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Roasted Potatoes and Asparagus
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425°F.
  2. In a large bowl, combine potatoes, garlic and salt. Pour oil over the top and toss to coat.
  3. Spread potato mixture in a roasting pan and roast for 25 minutes, stirring once.
  4. Cut asparagus into 2” pieces.
  5. Add asparagus to potatoes, toss gently. Bake for 15 minutes or until vegetables are soft when tested with a fork.
Recipe Notes

Recipe Courtesy of NYS Farmers Market Nutrition Program.

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