fallwinter

This creamy potato leek soup is quick, easy, and super comforting. Made with under 10 ingredients and stovetop, Instant Pot, and crockpot versions! Enjoy it chunky or smooth, vegan optional!

Best Potato Leek Soup Recipe

1.9 lb potatoes (4 medium; use starchy potatoes

3.8 oz leek (1 large)

vegetable stock (or chicken stock)

oz butter (2 Tbsp)

olive oil

0.3 oz garlic (1 clove

thyme

bay leaf

salt

tsp black pepper

heavy cream (double cream) (or more to taste)

Wash and finely slice the leeks down to the root, adding them to a sieve once more to rinse well.Leeks can be very dirty, as sand/dirt gets stuck between the layers, so it’s important to wash them thoroughly after slicing away the tough dark green parts of the leek (which are very tough). Slicing it in half lengthwise to get between all the layers can help.

Peel and chop the potatoes into 1-inch pieces, transferring them to a bowl of water as you go. Mince the garlic.

Step 1: Prepare the Veggies

Add butter and oil to a large, thick-bottomed saucepan or Dutch oven, and heat over medium heat until the butter has melted.

Once hot, add the leek, garlic, thyme, bay leaf, and some salt and pepper. Sauté for 2-3 minutes to soften the leek.If you want to add more flavor, sauté the leek for longer, until it starts to lightly brown/ caramelize, only adding the garlic in the last minute to avoid burning it.

Step 2: Sauté the Ingredients

Add the potatoes and vegetable stock and bring the mixture to a boil. Then, reduce the heat to a simmer, cover with a lid, and cook for around 15-20 minutes, or until the potatoes are tender.

Remove the bay leaf.

Step 3: Leave it to Simmer

Use an immersion blender (directly in the pan) or regular blender/food processor to carefully puree the potato soup until smooth and creamy or your desired consistency.When using a stand blender, make sure not to overfill the jug (work in batches), and use a clean kitchen towel to hold the lid down as you blend, pausing to lift it and allow steam to escape. If it has a chute, leave it open.

Once blended, add the cream to the soup and stir it in over low heat until thoroughly combined. Give the soup a last taste and adjust the seasonings to your liking. Serve and enjoy!

Step 4: Blend the soup

Store: Allow the soup to cool and then store it in an airtight container in the fridge for 4-5 days. It tastes even better on day two!Freeze: It&#39;s best to freeze this soup without the dairy. Freeze it within freezer-safe containers (with headspace) or Ziplock bags (with excess air squeezed out) for 3 months. Allow it to thaw overnight in the refrigerator before reheating, adding the dairy in right at the end to avoid curdling.Reheat: Use either the stovetop (over medium heat) or microwave (2-3 minutes, stirring halfway). If you&#39;re reheating soup with dairy, do so gently to avoid curdling. Add more stock if necessary.

Storage Instructions

https://content.jwplatform.com/videos/VbqdM1tE.mp4

This is an easy recipe for winter soup which combines the flavors of creamy potatoes with delicate leeks and thyme.

Easy Vegan Potato Leek Soup (Chunky or Smooth)

How to make white hot chocolate on the stove or in a crockpot with just 3 base ingredients (dairy-free/vegan optional) and tons of optional add-ins and toppings. This sweet and creamy white chocolate hot cocoa makes for a super easy warming drink, perfect for Christmas and the chilly winter months!

How to Make White Hot Chocolate (+ Flavors| Toppings| Crockpot Option)

milk ((dairy

5.4 oz white chocolate

vanilla powder (or extract (optional))

marshmallow & dried berries (optional topping)

First, cut the white chocolate down into small pieces (to make it easier to melt).

Then, heat the milk in a saucepan over medium heat. Once warm, add the white chocolate and the vanilla.

Whisk the mixture well until the white chocolate has completely melted into the white hot chocolate mixture. Heat the mixture for between 5-8 minutes, bringing it to just under a boil (WITHOUT BOILING), then remove from the heat.If you’re adding any extras, do so with the chocolate. Then, at the end, taste and adjust any of the flavors to personal preference.

Transfer the white hot cocoa to mugs, top with your toppings of choice (recommendation below) and enjoy!

Stovetop Method

Add all the ingredients to the slow cooker and cook on LOW for 2-2 ½ hours, stirring every 30 minutes, until the chocolate is melted.Then, either serve the white chocolate hot cocoa immediately OR change the crockpot to the KEEP WARM setting.

Crock Pot White Hot Chocolate

Store: Allow the white chocolate hot cocoa to cool and then store in an airtight bottle in the refrigerator for up to 3 days.Reheat: You can reheat the hot chocolate either in the microwave or on the stovetop, whisking/stirring well until warm.

How to Store?

This 15-minute garlic lemon pasta (aka Pasta al Limone) is creamy, buttery, lemony, and ready to become your new favorite easy pasta dish! Enjoy the lemon spaghetti alone, add protein or veggies, ditch the cream, turn it vegan – there are tons of ways to adapt this lemon pasta recipe!

Easy Garlic Lemon Pasta (Pasta al Limone)

pasta

pasta water (needed

garlic (adjust

lemon (medium, zest and juice)

Tbsp butter (unsalted; use dairy-free butter if preferred)

olive oil (extra virgin)

Tbsp heavy cream (double cream) (optional, omit cream

salt and pepper (to taste)

Cook the pasta of your choice according to the package instructions (use slightly less water than you usually would, so it becomes starchier for adding to the sauce), minus 1-2 minutes. This should make it the perfect al dente consistency.

Once cooked, drain the pasta, leaving around a cup (or slightly more) of the starchy pasta boiling water behind. This will help to make the lemon garlic pasta sauce. Of course, you won&#39;t need it all, but it&#39;s good to have, just in case.

Step one: Prepare the Pasta

While your pasta cooks, mince or grate the garlic, and zest and juice the lemon.It&#39;s easier to zest the lemon first before juicing. I recommend zesting the entire lemon, as you can save any leftovers in the freezer to use that another time.

In a large skillet, melt the butter over medium heat. Once melted, add the olive oil, garlic, lemon juice, and lemon zest. Then increase the heat slightly until the ingredients sizzle and allow it to cook, stirring regularly, for a further 30 to 40 seconds.

Add the pasta water (I recommend using up to half a cup, you can always add more if desired after mixing in the pasta). Then, if using it, add the cream. This should be done just before mixing in the pasta.You can also optionally add the parmesan directly into the sauce at this point so it melts into it. However, I usually use it to garnish the dish when serving.

Step 2: Prepare the Pasta Sauce

Stir in the cooked pasta and continue to cook for just one to two minutes more until heated through.

Then transfer to your plate/bowl and serve with some salt and pepper to taste, parmesan cheese, and optionally more lemon zest. You could also add an optional pinch of red pepper flakes and some finely chopped parsley to garnish! Then, it&#39;s time to enjoy the creamy lemon parmesan pasta!I recommend serving the garlic lemon pasta in warm bowls. That way, it will stay warmer for longer and won’t cause the sauce to thicken prematurely. To do so, you can gently heat them in the oven until ready to serve or even in the microwave.

Step 3: Assemble and Serve the Lemon Pasta

Store: this lemon pepper pasta is best enjoyed immediately. However, you can save any leftovers in an airtight container in the refrigerator for up to 4 days.I don&#39;t recommend freezing the lemon noodles as the cream sauce won&#39;t freeze/ thaw particularly well, and the pasta may become mushy.Reheat: reheat the pasta either in the microwave or a saucepan with an extra splash of water, pasta water, or milk to bring the lemon garlic pasta sauce back to the correct consistency without the dish becoming dry.

Quick, easy, healthy chicken and rice soup is perfect for chilly days. It&#39;s super satisfying, comforting, nourishing, and can be made with raw or leftover ingredients for the ultimate low-fuss soup!

Easy Chicken Rice Soup Recipe

chicken broth (homemade

chicken breast

rice

oz carrots (2 medium)

oz celery (2 stalks)

oz onion (1 medium)

0.3 oz garlic (2 small cloves)

Tbsp vegetable oil (or another neutral oil)

salt soy

0.4 oz parsley (a handful)

Prepare the various vegetables and ingredients. Finely dice the onion, carrot, and celery, and mince the garlic. Also, rinse the rice in a colander until the water runs clear and set it aside to drain.

Heat the oil in a large soup pot or Dutch oven over medium-high heat. Once hot, add the prepared vegetables and salt and pepper. Cook, stirring often, for 3-4 minutes or until the onion begins to turn golden.

Add the chicken breast and cook for 3-4 minutes, flipping it once to gently sear the outside.

Add the chicken broth and rice, stir, and bring it to a boil. Then immediately reduce the heat to a simmer (about medium-low).Cover and cook for around 30 minutes, or until the vegetables and rice are tender and the chicken is cooked through.

Remove the chicken from the pot and use two forks or a mini food processor to shred it. Then add it back to the soup along with the fresh parsley. Serve and enjoy!

Make ahead: This simple chicken soup recipe is great for using leftovers. You can also prepare some of the elements in advance - chicken broth, cooked rice, or cooked chicken. All of these will store in separate containers in the fridge for 2-3 days.  Fridge: Allow it to cool, then store leftover soup in an airtight container in the refrigerator for 3-4 days.Reheat: A microwave or stovetop will work to reheat this chicken rice soup gently. If you&#39;ve stored the chicken soup with the rice, you will probably need additional broth when reheating.Freeze: You can freeze this homemade chicken soup in Ziplock bags (leaving headspace), spreading it into a thin, flat layer for up to 3 months.When freezing the rice directly into the broth, it can become very mushy and will continue to soak up broth while it freezes/thaws. It may be best to strain the broth and store the solids and broth separately in the freezer. OR, you can omit the rice from the soup when cooking and only stir it in upon serving.

Make Ahead &amp; Storage Instructions

How to make chamomile tea with dried flowers or tea bags. Enjoy this healthful, relaxing herbal chamomile tea warm or iced, with several flavor variations!

How to Make Chamomile Tea (Hot and Iced | + Flavor Variations)

chamomile (food-grade dried chamomile OR use chamomile tea bags)

water

Heat water either on the stovetop or in a kettle to a boil.

Once boiled, place the chamomile flowers in a glass/teapot and cover them with the water. Allow it to steep for 4-5 minutes. Then strain the tea from the pot, sweeten (I make honey chamomile tea), and enjoy.To make it easier to remove the chamomile flowers, you could use a tea infuser/strainer. If you&#39;re making it in a teacup, you could place the flowers in a tiny strainer that dips down into the water. Alternatively, make your own &quot;tea bag&quot; by wrapping the flowers in a cheesecloth parcel.

Warm Chamomile Tea

My preferred method of preparing iced chamomile tea is simply to follow the instruction above, allow it to cool, and then serve over ice with some diced fruit.Some methods have you leave the chamomile (and any add-ins) to steep in hot water for 1+ hour or longer. I&#39;m wary of doing so, though, as chamomile can become bitter when over-steeped. However, feel free to experiment if you&#39;d like.If you’d prefer a longer steep, I recommend cold brewing the tea in cold water overnight (up to 20hrs).

Iced Chamomile Tea

You can store any leftover cooled chamomile tea in the refrigerator for 3-4 days. You could also pour leftovers in an ice cube tray for longer-term storage.

Top 5 fallwinter recipes from across the web

The most viewed fallwinter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Potato Leek Soup Recipe

How to Make White Hot Chocolate (+ ...

Easy Garlic Lemon Pasta (Pasta al L...

Easy Chicken Rice Soup Recipe

How to Make Chamomile Tea (Hot and ...

Top 5 fallwinter recipes from across the web

The most viewed fallwinter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Potato Leek Soup Recipe

How to Make White Hot Chocolate (+ ...

Easy Garlic Lemon Pasta (Pasta al L...

Easy Chicken Rice Soup Recipe

How to Make Chamomile Tea (Hot and ...

The most viewed fallwinter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine