Heat the butter in a stockpot over medium heat. Add the leeks. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes. Add the chicken ...

1. In a soup pot over medium-low heat, melt the butter. Add the leeks, garlic, and a pinch each of salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the leeks are tender.

Potato leek soup. Makes approx. 6 servings. Ingredients: 1 Tbsp. olive or canola oil; 2 large leeks, washed very well and thinly sliced (or may use frozen leeks) ...

A chilled soup sounds more inviting, and one that comes to mind is gazpacho, although we are still a little too early in the tomato growing season (for those of us with gardens).

Enter porrusalda —literally, ‘leek broth’— a favorite of the Basque people in northern Spain, where sunshine and sangria are rarities and the cool, wet climate lends itself to warming dishes.

Starter: During the long cold days in the winter, what is best than a tasty soup to get warm? Preparation: Step 1: In a pot, melt some butter. Add the chopped shallot and cook it for 1 minute.

In a heavy soup pot, heat the oil over medium heat. Add the onion, and cook, stirring, until it is softened, 4 to 6 minutes, and stir in the leeks.

Unlike vichyssoise, which is blended and served cold, roasted potato leek soup is a more homestyle and hearty, and served warm — definitely a dish that is welcome at this time of year.

This soup is comfort in a bowl. I love serving it with chunks of buttered rustic bread as an easy supper. Thick, creamy and fragrant, with the deliciously salty crunch of bacon, this unusual leek ...

Cooking; Keep warm with leek, potato and fennel soup with bacon. Updated: ; Jan. 08, 2015, 5:06 p.m. | Published: ; Jan. 08, 2015, 4:06 p.m.