Cream Of Potato Leek Zucchini And Chicken Soup Recipes

Steps:

• Place the potatoes and water into a large saucepan. Bring to a boil and simmer covered for 20 minutes or until the potatoes are tender. Drain the potatoes, reserving the liquid.
• With a potato masher or food mill, puree the potatoes and add to the liquid.
• Heat the 2 tablespoons of butter and oil in a skillet and saute the leeks and zucchini for a few minutes. With a slotted spoon, remove the vegetables and add to the soup.
• Add the bouillion cubes to the soup and simmer for 20 minutes.
• Meanwhile to the same skillet, saute the chicken strips for 5 minutes in the same fat used to saute the vegetables until just a smidgen before they are cooked through (if necessary add a couple of tablespoons more of butte prior to sauteing the chicken, to prevent it from sticking to the pan). Remove the skillet from the heat and add the ham. Mix well and set aside until ready to use.
• When the soup is cooked, add the cream or half and half, chicken and the ham. Season with salt and pepper, and nutmeg. Heat thoroughly, being careful not to let it come to a boil so as to prevent cream from curdeling. Add the lemon juice to taste, being careful not to over-do so as not to overpower the soup with too much acidity. Garnish with chives or scallions. Serve hot.

Steps:

• Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
• Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Steps:

• Take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. Cover and cook on high for 10 minutes.
• While that is cooking, start on the prep of the veg.
• Finely chop the onion and fry in the oil. Add a little salt to help season the veg as they are cooking.
• Cut the celery into strips lengthways and then chop into small cubes. Add to the onion.
• Peel and cube the carrot to about the same size as the celery. Add to the pot.
• Add crushed garlic.
• By this time the stock should be finished - unless you are particularly fast at veg prep!
• Strain the stock over the vegetables.
• Add the pasta shells or whatever pasta you happen to have.
• Slice the chicken breast and pick off any good bits of chicken from the drained bones. Add to the pot.
• Simmer for as long as it takes to cook the pasta - 13 minutes for my pasta shells.
• Season to taste with salt and pepper.
• Add more water if necessary. I needed to add a little more water after about 10 minutes.
• Add the zucchini/courgette in the last 5 minutes of cooking. Slice the zucchini lengthways. Cut into triangular pieces. I find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.
• Enjoy!

Steps:

• Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken and allow to cool. Strain stock and set aside.
• Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
• Meanwhile debone the chicken and dice the meat.
• Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

Steps:

• Heat oil in a large saucepan over medium heat.
• Add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
• Melt butter in saucepan over medium heat until foaming, stir in flour and cook for 1 minute. Remove from heat and gradually whisk in cream and stock.
• Return to heat and stir until mixture comes to the boil.
• Return vegetables to saucepan.
• Using a stick blender process until thick and creamy - or use a food processor.
• Return to heat and add chicken and parsley heat through and serve.

Steps:

• In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
• When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.