Creamy Leeks (Anchor)

 

Tomato, Leek & Sweet Potato Soup

Tonight I had a hankering without a recipe. And you know that those must be honoured so...

1 tbsp butter
1 small leek, green only
crushed garlic
1/2 large sweet potato
4 small tomatoes, seeded and diced
some chicken or veg broth
1 small can tomato paste
2 1/2 tbsp fat free cream cheese

Cook the leeks and garlic in the butter until it smells fabulous. Add tomatoes & sweet potatoes. I added some rosemary and basil at this point too. Add stock. Let boil until potatoes are tender. Let cool slightly and then blend up in batches. Return to pot and add cream cheese and tomato paste.
Serve with dollop of sour cream, salt and pepper and freshly grated parmesan cheese.

I love what can be whipped up with what's in my fridge!

Potato Leek Soup

2 Tbsp olive oil
4 large leeks, white parts only cut into slices
2 lbs baking potatoes, peeled and cubed
5 Cups water
1 tsp salt
1/2 tsp black pepper
1 tub cream cheese
1/2 cup milk
6 slices bacon, cooked and crumbled

heat oil in Dutch oven on med heat. Add leeks, cook 5 min or until tender, stirring occasionally. Add potatoes, water salt and pepper, cover. Bring to boil, simmer on med-low heat 15-20 minutes or until potatoes are tender. Cool 10 min.
Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a tablespoon at a time, cook on med heat until completely melted and mixture is well blended, stirring constantly.
Add milk, cook 2-3 min or until heated through, stirring occasionally. Top with bacon.

- from Kraft Foods What's Cooking

I also added rosemary and shredded cheese on top. Very creamy and delicious!

Butternut Squash, Leek & Apple Gratin

3 tbsp extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tbsp chopped fresh sage, plus leaves for garnish
1 lb butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 lb apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese


Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

from Martha Stewart