Potato Leek And Quinoa Soup Recipes

EASY LEEK AND POTATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
• Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

POTATO, LEEK, AND QUINOA SOUP

Steps:

• In small pot, combine quinoa with 1 cup of water over medium high heat.
• Bring to a simmer, reduce heat to low, and cover.
• Cook 10-15 minutes, until all water is absorbed. Set aside.
• In large soup pot, add olive oil over medium-high heat.
• Add the leeks and saute 10 minutes, being careful not to brown.
• Add the potatoes and vegetable broth and bring to a simmer.
• Let simmer 20 minutes, or until potatoes are tender.
• Once potatoes are tender, remove about half of the soup and puree in a blender. Alternately, you could use an immersion blender to puree half of the soup. You want the consistency to thicken, but still leave a few chunks of potatoes throughout.
• Return pureed soup to soup pot.
• Season with thyme, marjoram, red chili flakes, salt and pepper.
• Add cooked quinoa and stir to combine.
• Enjoy!

POTATO, LEEK, AND QUINOA SOUP

Steps:

• slice leek and rinse well.
• peel and cube potato.
• peel and chop onion.
• turn slow cooker on high to preheat.
• saute leek, onion and potato in olive oil on stove.
• add stock and bring to a boil.
• add quinoa and return to boil.
• transfer to slow cooker.
• cook on low 5-6 hours.