POTATO WARMER RECIPES
WINTER WARMER RECIPES | BBC GOOD FOOD
Keep cosy indoors with our top winter dishes. From comforting one-pots and steaming soups to indulgent puddings and filling salads, you won't even notice the cold.
Provided by Good Food team
Number Of Ingredients 1
LEEK AND POTATO SOUP RECIPE - DELICIOUS. MAGAZINE
Make a big pot of this winter classic – leek and potato soup. Freeze half and enjoy the rest on another chilly day. You could even add in a few extra spices and some pan-fried chicken breast next time to transform this into a hearty dinner. Want something a little more indulgent? How about adding blue cheese to your soup, like in this potato, leek and stilton soup recipe.
Provided by delicious. magazine
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield Serves 8
Number Of Ingredients 9
Steps:
- Melt the butter in a large lidded pan/casserole set over a medium heat. When the butter foams, add the leeks, onions and potatoes with plenty of salt and pepper, then cook gently, with the lid on, for 15-20 minutes. Stir every now and again to make sure the veg doesn’t catch on the bottom. Add the garlic and cook, stirring, for 1 minute.
- Add the stock with the dijon mustard, bring to the boil, then turn down the heat to low and simmer for 15 minutes more until the veg are tender. Taste and season with salt and pepper. Serve half the soup spooned into warm bowls, sprinkled with the chives and freshly ground black pepper, with crusty bread to dip in. Freeze the rest of the soup.
Nutrition Facts : Calories 140kcals, FatContent 4.7g (2.7g saturated), ProteinContent 3.5g, CarbohydrateContent 18.8g (4.5g sugars), FiberContent 4.2g
More about "potato warmer recipes"
LEEK AND POTATO SOUP RECIPE - DELICIOUS. MAGAZINE
Make a big pot of this winter classic – leek and potato soup. Freeze half and enjoy the rest on another chilly day. You could even add in a few extra spices and some pan-fried chicken breast next time to transform this into a hearty dinner. Want something a little more indulgent? How about adding blue cheese to your soup, like in this potato, leek and stilton soup recipe.
From deliciousmagazine.co.uk
Total Time 50 minutes
Cuisine British recipes
Calories 140kcals per serving
From deliciousmagazine.co.uk
Total Time 50 minutes
Cuisine British recipes
Calories 140kcals per serving
- Add the stock with the dijon mustard, bring to the boil, then turn down the heat to low and simmer for 15 minutes more until the veg are tender. Taste and season with salt and pepper. Serve half the soup spooned into warm bowls, sprinkled with the chives and freshly ground black pepper, with crusty bread to dip in. Freeze the rest of the soup.
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MASHED POTATO PIE WITH BACON, LEEKS AND CHEESE RECIPE ...
Take mash potato to a whole new level of greatness in this pie recipe; combine your favourite side dish with bacon, leeks and cheese and bake until golden. Want to make it vegetarian? Just leave out the bacon for a just-as-good winter warmer.
From deliciousmagazine.co.uk
Total Time 1 hours 25 minutes
Cuisine British recipes
Calories 344kcals per serving
From deliciousmagazine.co.uk
Total Time 1 hours 25 minutes
Cuisine British recipes
Calories 344kcals per serving
- Stir in the leek mixture, parsley, paprika and half the cheese, then use to fill a 24cm buttered casserole. Sprinkle over the remaining cheese and bake in the preheated oven for 35-45 minutes until well browned. Serve immediately.
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GERMAN POTATO SALAD - HOW TO MAKE GERMAN POTATO SALAD
This German Potato Salad is made with thick cut bacon, yellow onions, and, of course, red potatoes. It's a perfect addition for picnics, barbecues, or summer dinners.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours
Category salad, side dish
From thepioneerwoman.com
Reviews 5
Total Time 1 hours
Category salad, side dish
- Add 1 tablespoon (3 teaspoons) kosher salt to large pot of boiling water. Add potatoes and bring water back to a boil. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are just easily pierced with a fork, about 8 to 10 minutes. Don't let the potatoes get mushy. Drain and set aside. In a large skillet with tall sides, fry bacon over medium heat until chewy-crisp. You may need to do this in two or three batches. Transfer cooked bacon to a plate lined with paper towels. Once cool enough to handle, roughly chop bacon into 1/2 to 1 inch pieces. Leave skillet with bacon grease on the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 to 5 minutes, or until onion is nicely softened. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in chicken stock, vinegar, mustard, and sugar. Turn heat up just a bit to medium-high and cook, stirring occasionally, for about 10 to 15 minutes, or until dressing has reduced to about 2 cups. The dressing should be bubbling lightly during this step. Add cooked potatoes to skillet and fold to coat with the dressing, followed by the bacon. Turn heat back down to medium. Sprinkle with remaining 1 teaspoon of kosher salt (use less or more, to taste), folding one more time. Sprinkle with freshly ground black pepper, and fresh chives and parsley. Serve straight from the pan, warm. Or transfer to a serving bowl. This dish can also be served cold or at room temperature and keeps well in the refrigerator for up to 3 days.
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SWEET POTATO & RED PEPPER SOUP - BBC GOOD FOOD
A great winter warmer. Makes a good starter, also good for a hearty packed lunch.
From bbcgoodfood.com
Reviews 5
Total Time 1 hours
Cuisine Mediterranean
From bbcgoodfood.com
Reviews 5
Total Time 1 hours
Cuisine Mediterranean
- Put the cooked vegetables into a blender and add the hot vegetable stock. Blend to a liquid and serve. Add more vegetable stock if you require a thinner consistency.
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From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Lunch, Soup
Cuisine American
Calories 239 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Lunch, Soup
Cuisine American
Calories 239 kcal per serving
- Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
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