Type what you have

Ingredients

• ✓ leek
• cream cheese
• salad dressing
• white vinegar
• sugar
• bacon bits
• salt
• pepper

Instructions

1. 1 Mix chopped leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt, and pepper together in a medium bowl. Refrigerate until well chilled, about 2 to 3 hours.

By Anita

Ingredients

• ✓ leek
• butter
• all-purpose flour
• chicken broth
• potato
• bacon
• salt
• black pepper
• water
• half and half

Instructions

1. 1 Cut off leek roots and leaf tips; cut, vertically, from root ends to tops, being careful not to completely cut through. Leeks will now open like a book. Rinse under running water to remove any dirt between leaves. Slice leeks into 1/4-inch strips.
2. 2 Melt 3 tablespoons butter in a skillet over medium-high heat. Add leeks; sauté until wilted, 3 to 5 minutes. Transfer to a slow cooker.
3. 3 Melt remaining 3 tablespoons butter in the same skillet over low heat; gradually whisk in flour until mixture forms a clump. Slowly whisk in chicken broth until combined; pour over leeks. Add potatoes and bacon to the slow cooker; season with salt and black pepper. Stir to combine.
4. 4 Cover slow cooker. Cook on Low until potatoes are soft, stirring water into mixture if too thick, at least 2 hours; stir in half-and-half and continue cooking 1 hour more.

By KSgoatfarmer

Ingredients

• ✓ leek
• cauliflower
• vegetable oil
• celery
• onion
• garlic
• chicken broth
• baking potato
• sherry
• white pepper
• black pepper
• salt
• milk
• heavy cream
• stilton cheese
• parsley

Instructions

1. 1 Separate 3/4 cup of cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water and set aside for garnish.
2. 2 Heat oil in a large saucepan over medium heat. Add celery, leek, onion, and garlic; cook and stir until tender, about 5 minutes. Add chicken broth, remaining cauliflower, potato, and sherry. Bring to a boil; simmer over low heat, stirring occasionally, until potatoes and cauliflower are tender. Remove from heat.
3. 3 Purée cauliflower mixture in batches using a food processor or blender; transfer to a soup pot over medium-low heat. Season with white pepper, black pepper, and salt. Stir in milk and cream, then crumble in Stilton cheese. Heat through, but do not boil.
4. 4 Ladle into bowls, and garnish with reserved cauliflower pieces and chopped fresh parsley.

By Sean Semone

Ingredients

• ✓ leek
• butter
• olive oil
• cauliflower
• garlic
• vegetable broth
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat butter and olive oil in a large pot over medium heat. Add leeks, cauliflower, and garlic; cook and stir for about 10 minutes. Stir in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 45 minutes.
2. 2 Remove soup from heat; blend with an immersion blender until smooth. Season with salt and pepper; add heavy cream and continue blending until smooth.

By DRUMNWRITE

Ingredients

• ✓ leek
• chicken broth
• butternut squash
• celery
• apple
• garlic
• allspice
• thyme
• parsnip
• coconut oil
• half and half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat chicken broth in a large stockpot over medium-high heat. Add butternut squash, celery, apples, leek, garlic, allspice, and thyme; bring to a simmer and cook until vegetables are completely tender, about 30 minutes.
3. 3 Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.
4. 4 Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.
5. 5 Fill blender halfway with soup mixture. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend. Pour puréed soup into a pot. Repeat with remaining soup mixture.
6. 6 Stir half-and-half into puréed soup; cook until hot, about 5 minutes.

By Sarah Agrella

Ingredients

• ✓ leek
• olive oil
• onion
• garlic
• ground beef
• cumin
• cardamom
• salt
• pepper
• flour
• water
• spring roll wrapper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large skillet over medium-low heat. Add onion, leek, and garlic; cook and stir until onion is transparent. Add ground beef; cook and stir until still slightly pink and about halfway done.
3. 3 Season with cumin, cardamom, salt, and pepper; mix well. Continue cooking until beef is browned and crumbly. Remove the skillet from heat.
4. 4 Mix flour and water together in a small bowl to make a thin paste. Using one wrapper at a time, fold into the shape of a cone.
5. 5 Fill cone with beef mixture, close the top, and seal with paste. Repeat until wrappers or filling are used up.
6. 6 Heat oil in a deep fryer or large saucepan to 365 degrees F (170 degrees C). There should be enough oil to submerge sambusas. Fry sambusas, a few at a time, in hot oil until golden brown.
7. 7 Remove to a paper towel-lined plate to drain.

By safiyosmommy

Ingredients

• ✓ leek
• butter
• irish stout beer
• kosher salt
• white sugar
• all-purpose flour
• egg
• cheddar cheese
• cayenne pepper
• olive oil
• kosher salt
• water
• green onion
• lemon juice
• mascarpone cheese
• black pepper

Instructions

1. 1 Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
2. 2 Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer.
3. 3 Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so.
4. 4 Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
5. 5 Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
6. 6 Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
7. 7 Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
8. 8 Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
9. 9 Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
10. 10 Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
11. 11 Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
12. 12 Serve cheese puffs with spread.

By John Mitzewich

Ingredients

• ✓ leek
• sake
• soy sauce
• sugar
• garlic
• ginger root
• chicken breast

Instructions

1. 1 In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
2. 2 Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
3. 3 Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

By dakota kelly

Ingredients

• ✓ leek
• dashi stock
• chicken
• carrot
• soy sauce
• mirin
• white sugar
• salt
• firm tofu
• shiitake mushroom
• bok choy
• udon noodle
• egg

Instructions

1. 1 Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
2. 2 Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

By jaime

Ingredients

• ✓ leek
• kabocha squash
• canola oil
• sweet onion
• water
• russet potato
• carrot
• vegetable stock
• garlic salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
2. 2 Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.
3. 3 Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes.
4. 4 Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour.
5. 5 Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.

By KN Granger

Ingredients

• ✓ leek
• pork bone
• pork meat
• olive oil
• onion
• garlic
• water
• salt
• black pepper
• dashi granules
• soy sauce
• shiro miso
• spinach
• ramen noodle

Instructions

1. 1 Place the pork bones into a large pot and cover with water. Bring to a boil over medium-high heat and cook at a rolling boil for 5 minutes. Drain the pork bones into a colander in the sink and rinse well until water against the bones runs clear; this is the most important step of the process.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Warm the olive oil in the pot. Add leeks, onion, and garlic. Saute until onion is clear and has begun to brown, 7 to 10 minutes. Turn Saute mode off.
3. 3 Place the cleaned pork bones into the inner pot on top of the onion mixture. Add 4 cups of water. Place the lid onto the Instant Pot, with the vent set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes, or turn vent to Venting.
5. 5 Remove lid and carefully remove the inner pot. Strain the stock in a cheesecloth-lined colander that is placed on top of a large saucepan. Set aside. Remove any remaining meat from bones and set aside.
6. 6 Season strained broth with salt and pepper. Add in dashi and remaining 1 cup water. Stir in soy sauce. Bring broth to a slow boil over medium-low heat; turn heat down to a simmer. Scoop out 1/3 cup of the broth into a bowl. Add the miso into the bowl and "soften" the miso with a spoon, dissolving it into the broth. Return this paste to the saucepan. Mix paste into the broth and combine well. Add spinach to the broth. Continue simmering for 10 minutes (do not bring to a boil).
7. 7 Meanwhile, bring water to a boil in a pot. Add ramen noodles and cook until soft, about 2 minutes. Drain and rinse and place a good handful into a serving bowl. Pour tonkotsu broth into the bowl using a ladle. Add the pulled meat from the bones atop the noodles; add the spinach.

By Diana71

Ingredients

• ✓ leek
• soy sauce
• rice wine vinegar
• sesame oil
• chili-garlic sauce
• pork
• mushroom
• garlic
• rice wine
• soy sauce
• ginger
• sesame oil
• salt
• black pepper
• dumpling wrapper
• vegetable oil

Instructions

1. 1 Combine soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl for dipping sauce. Set aside.
2. 2 Combine pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, sesame oil, salt, and pepper in a large bowl. Mix well to form a uniform mixture.
3. 3 Take one round dumpling wrapper and put 2 tablespoons of the pork mixture on 1/2 of the wrapper. Leave approximately 1/8 inch space from the end of the dumpling. Using a brush or your finger, apply a thin coat of water all along the open space. Fold the wrapper over and push down, so the two sides get "glued" together and form a half moon. Use a fork to pinch down on the edges of the half moon to seal. Repeat to make remaining dumplings.
4. 4 Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Place the dumplings into the pan in one layer; do not overcrowd. Cook the dumplings for 3 to 4 minutes.
5. 5 Without flipping the dumplings, pour about 4 tablespoons of water into the pan and cover immediately. Allow the dumplings to steam until the water has evaporated and the meat inside has cooked, 3 to 4 minutes.
6. 6 Remove the lid and pour remaining tablespoon of oil into the pan and let the dumplings crisp up from the bottom; do not flip-gyoza should only be crisp on one side and steamed on the other. Place the dumplings browned-side up on a plate. Repeat with remaining dumplings and more oil as necessary. Serve with the dipping sauce.

By Aroma and Essence

Ingredients

• ✓ leek
• butter
• salt
• black pepper

Instructions

1. 1 Remove the root ends and dark green tops of the leeks and discard. Cut leeks into 1/2 inch slices. Place in a bowl of cold water and let sit for 5 minutes. The leek slices will float to the top while any sand will sink to the bottom. Using a slotted spoon, transfer leek slices to a colander and shake off excess water.
2. 2 Melt butter in a large skilled over medium heat. Add leek slices and cook undisturbed for 8 minutes.
3. 3 Flip slices over and season with salt and pepper. Cook for 8 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ leek
• russet potato
• egg
• flaxseed meal
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
3. 3 Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
4. 4 Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

By Michael Zick Doherty

Ingredients

• ✓ leek
• carrot
• chicken broth
• butter
• sugar
• thyme
• kosher salt
• black pepper

Instructions

1. 1 Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

By mcgerm

Ingredients

• ✓ leek
• olive oil
• vegetable broth
• water
• potato
• cayenne pepper
• salt

Instructions

1. 1 Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
2. 2 Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
3. 3 Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

By plasticRobot

Ingredients

• ✓ leek
• butter
• white wine
• salt
• parsley

Instructions

1. 1 Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
2. 2 Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
3. 3 Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
4. 4 Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
5. 5 Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.

By Bibi

Ingredients

• ✓ leek
• fennel bulb
• bay leaf
• vegetable bouillon
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
2. 2 Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

By Laka kuharica - Easy Cook

Ingredients

• ✓ leek
• olive oil
• mushroom
• long grain white rice
• white wine
• chicken broth
• bok choy

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
3. 3 Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson® Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.
4. 4 Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.

By Linda at Bit of Flavor

Ingredients

• ✓ leek
• garlic
• butter
• russet potato
• vegetable broth
• italian seasoning
• rosemary
• half-and-half
• black pepper

Instructions

1. 1 Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
2. 2 Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
3. 3 Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.

By jenPT

Ingredients

• ✓ leek
• butter
• black pepper
• salt
• coriander
• broccoli
• chicken broth
• evaporated milk

Instructions

1. 1 Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
2. 2 Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
3. 3 Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
4. 4 Remove from the heat and stir in evaporated milk. Serve hot.

By Matt Hunt Gardner

Ingredients

• ✓ leek
• vegetable oil
• onion
• pumpkin
• sweet potato
• vegetable broth
• coconut milk

Instructions

1. 1 Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
2. 2 Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

By sexyliscious

Ingredients

• ✓ leek
• cod fillet
• sesame oil
• chili sauce
• bacon
• enoki mushroom

Instructions

1. 1 Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up.
2. 2 Spread a thin layer of sesame oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks.
3. 3 Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.

By BRADYSMOM17

Ingredients

• ✓ leek
• chicken breast
• chicken broth
• carrot
• cabbage
• egg noodle
• thai chile sauce

Instructions

1. 1 Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
2. 2 Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.

By KLEENESTAR

Ingredients

• ✓ leek
• water
• white wine
• salt
• caper
• vinaigrette

Instructions

1. 1 Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
2. 2 Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
3. 3 Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
4. 4 Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
5. 5 Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.

By Brian Genest

Ingredients

• ✓ leek
• butter
• celery
• garlic
• yukon gold potato
• vegetable broth
• water
• heavy cream
• salt

Instructions

1. 1 Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
2. 2 Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.

By dave yonathan

Ingredients

• ✓ leek
• chardonnay wine
• sugar
• creme fraiche
• salt
• black pepper

Instructions

1. 1 Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
2. 2 Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.

By jennifer

Ingredients

• ✓ leek
• potato
• chicken broth
• margarine
• heavy cream

Instructions

1. 1 In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
2. 2 In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

By Michele Hodge

Ingredients

• ✓ leek
• butter
• onion
• celery
• potato
• water
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
2. 2 Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.

By foodcanuck

Ingredients

• ✓ leek
• butter
• shallot
• butternut squash
• curry powder
• brown sugar
• chicken broth
• sour cream
• chive

Instructions

1. 1 Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
2. 2 Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
3. 3 Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

By College Inn Broths and Stocks