Potato Leek Soup

POTATO LEEK SOUP

Rating: 5 out of 5.
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POTATO LEEK SOUP

A hearty, creamy potato leek soup

Ready for another soup? Here’s a super simple, classic potato leek soup. It’s another one of my seasonal favourites and so cheap to make! Using minimal ingredients this soup still manages to pack a punch of flavour.

Potato Leek Soup

If you don’t have russet potatoes, feel free to substitute them for a different variety. You also don’t have to add the cream. I feel it nicely compliments the soup and ties everything together, but it’s definitely not necessary. This soup can definitely stand as it’s own meal, but the soup and sandwich combo is one of my favourite meals.

Want to try some other soups?

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Potato Leek Soup

Potato Leek Soup

A hearty, creamy potato and leek soup
Prep Time 10 mins
Cook Time 35 mins
Course Soup
Servings 6 servings

Equipment

  • Large pot
  • Hand emulsifier

Ingredients
  

  • 4 medium russet potatoes peeled; quartered
  • 1 medium yellow onion diced
  • 2 stalks leek chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp vegetable bouillon
  • 6 cups water
  • ½ cup 10% cream

Instructions
 

  • In a large pot, heat olive oil on medium-high heat. Once hot, add the onions and cook for 2 minutes. Next, turn the heat down to medium and add the salt, pepper, garlic powder and leeks. Mix and then sauté for 12 minutes, ensuring to stir the contents every few minutes.
  • Next, add the potatoes, water and vegetable bouillon and bring to a boil. Cook for 15-20 minutes until the potatoes are soft.
  • Take the soup off the heat and use a hand emulsifier until soup is blended to a smooth consistency. Lastly, add the cream and stir until combined. Soup is now ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword leek, potato, potato leek soup, soup

Roasted Potatoes

ROASTED POTATOES

Rating: 5 out of 5.
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ROASTED POTATOES

My go-to potatoes are roasted

Happy National Potato day! What better way than to celebrate with my favourite way to eat potatoes, by roasting them! Roasted potatoes are always my go-to. You throw them in the oven, flip them half way through and end up with the tastiest result. The best part? You can season them any which way you want so they’ll be the perfect side to any meal.

Want to try some other potato recipes?

Potato Salad

Twice-Baked Potato

Potato Leek Soup

Roasted Potatoes

Roasted Potatoes

Delicious roasted potatoes; the perfect pairing to any meal.
Prep Time 5 mins
Cook Time 45 mins
Course Side Dish

Equipment

  • Baking sheet
  • Bowl

Ingredients
  

  • 1.5 lbs small potatoes white, red or assorted; quartered
  • tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp herbs de provence

Instructions
 

  • Preheat oven to 415°F. In a bowl, add the quartered potatoes, olive oil, and the spices. Mix until potatoes are evenly coated. Place on a baking sheet and bake for 45 minutes, ensuring to flip half way through.

Notes

Honestly, season your potatoes with whatever you want, to match your meal perfectly. This is my go to classic flavour, so I hope you enjoy!
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword potato, Roasted Potatoes

Sheppard's Pie

SHEPPARD’S PIE

Rating: 4.5 out of 5.
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SHEPPARD'S PIE

Not your traditional Sheppard’s Pie…

Traditionally, sheppard’s pie is made with lamb but to be honest, I only found that out a few years ago! My mom has always made her sheppard’s pie with ground beef, so that’s what I’m used to. This dish is so easy to throw together and you basically have a full meal in one go. Delicious beef in a savory gravy with peas, corn and carrots topped with a creamy mashed potato makes for a scrumptious sheppard’s pie.

Sheppard's Pie

How to make it

This dish is the perfect Sunday meal. Serve alone or with a side salad and you’ll be sure to please all!

Start off by boiling your peeled russet potatoes, or your potato of choice, in salted water until tender. Mash your potatoes until you reach your desired consistency. Next, prep your meat mixture by sauteing the onion and garlic and then adding the meat to brown. Once your meat is cooked, drain any excess grease and add your peas, carrots and corn. Now, you can assemble your pie! Add in the meat mixture and your choice of gravy. Stir in the gravy until well combined and then top with your mashed potatoes. For aesthetic purposes, take a fork and score the top of your pie in whatever pattern you choose! Bake the pie to bring it all together but be sure you let it rest for at least 10 minutes before serving.

Variations:

Instead of beef, you can use ground lamb for a much more traditional sheppard’s pie.

Feel free to use whatever gravy you have on hand or your favourite brand. This time I used a packet of poutine gravy and it was amazing!

Sheppard's Pie

Sheppard’s Pie

Not your traditional pie, but this beef sheppard’s pie is a meal all in one!
Prep Time 10 mins
Cook Time 1 hr
Course Main Course

Equipment

  • Medium pot
  • Large pan
  • 12 x 16 pan

Ingredients
  

  • 1.5 lb lean ground beef
  • 1 medium yellow onion diced
  • 2 cloves garlic diced
  • 5 medium russet potatoes peeled
  • 42 g gravy packet cook as per instructions
  • 398 ml can of peas and carrots drained
  • 398 ml can of corn drained
  • splash milk
  • 2 tbsp butter
  • salt & pepper to taste

Instructions
 

  • Peel and quarter the russet potatoes and place in salted water in a medium pot and cook over high heat. Once water starts boiling, turn down to medium-high heat and cook for about 15 minutes or until potatoes are tender.
  • In the meantime, sauté the onions for 1 minute. Add the garlic, salt and pepper, and sauté for an additional minute. Next, add the ground lean beef and cook until browned for about 8 minutes. Once cooked, drain any excess grease. Add the peas, carrots and corn.
  • Returning to the potatoes, drain and mash them in the pot. Add salt and pepper, butter and a splash of milk and mash until your reach a smooth, creamy mashed potato consistency.
  • Preheat the oven to 375°F. To assemble your pie, add the beef mixture and gravy to a 12 x 16 pan and mix until well combined. Top the mixture with mashed potato and spread evenly over the top. Using a fork, score the top of the potatoes. Bake for 10 minutes. Next, switch to a high broil and broil for approximately 8 minutes or until potatoes start to brown lightly on the top.
  • Let the pie rest for at least 10 minutes and you’re ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword beef pie, pie, Sheppard’s Pie

TWICE-BAKED POTATO

TWICE-BAKED POTATO

Rating: 5 out of 5.
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TWICE-BAKED POTATO

A twice-baked potato is twice the fun!

I absolutely love potatoes. It definitely stems from my Polish background, but they’re just so versatile! You can have them in so many different ways, but today I wanted to share a deliciously cheesy, smooth, and flavourful twice-baked potato.

Normally I try to avoid using the oven during the summer, especially for long periods of time, but we had leftover wrapped russet potatoes from our camping trip this weekend. Baked potatoes are delicious on their own with some butter and/or sour cream, but this recipe takes it up a few notches.

Twice-baked potato

The perfect side…

These twice-baked potatoes suit basically any main course, particularly your classic meat proteins. Leftover chicken kabobs and pasta salad from our camping trip made for an easy meal. I can’t have kabobs without tzatziki, and all nutrition’s recipe is so easy that you’ll never buy the store-bought version again!

Twice-baked potato

Variations

Stick to the russet potatoes, but you put whatever you want in your potato mix. You should definitely add some cheese and seasoning in there, but the rest is up to you! I don’t always add bacon, but I must say it takes this twice-baked potato to the next level.

This recipe can easily be adapted to be vegan by using vegan butter and cheese.

Twice-baked potato

Want to try some other potato recipes?

Potato Salad

Roasted Potatoes

Twice-baked potato

Twice-baked potato

This twice-baked potato is twice as good as a regular baked potato.
Prep Time 5 mins
Cook Time 1 hr 30 mins
Course Side Dish
Servings 4

Equipment

  • Aluminum foil
  • Baking sheet
  • Small bowl

Ingredients
  

  • 2 large russet potatoes
  • ¼ tsp garlic powder
  • 1 tbsp butter
  • Splash milk
  • 1 tsp green onion finely diced
  • tbsp cheddar cheese grated
  • 4 slices cooked bacon diced
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 375°F. Wash your russet potatoes with water and dry. Wrap in tin foil and place on a baking sheet for 1 hour. Once cooked, set aside and let cool for at least 20 minutes.
  • Cut the potatoes in half lengthwise and spoon out the inside of the potatoes into a small bowl, leaving the skin intact to create a kind of bowl. You will be returning the mixture to the skins once all the ingredients are mixed and well combined.
  • In the small bowl with your cooked potato, add the butter, splash of milk, garlic powder, salt and pepper. Mix until well combined. Next, add the bacon, green onion and 1 tbsp of cheddar cheese and mix until well combined. Fill the potato skins with the mixture.
  • Sprinkle your filled potatoes with the remaining cheese and bake for 5-7mins at 375°F or until the cheese on top has melted. Serve with a dollop of sour cream and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword baked potato, russet potato, Twice-baked potato

POTATO SALAD

POTATO SALAD

Rating: 5 out of 5.
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POTATO SALAD

With us BBQ-ing so much lately, I simply couldn’t resist sharing another side dish recipe, my potato salad. As a Polish person, you know I love my potatoes, but in this summertime heat serving up a cold version of my favourite side dish is preferred. This easy cold and creamy potato salad is super simple to throw together and can accompany whatever main dish you’re grilling up.

potato salad

How to make it:

Start off by filling a medium pot 2/3 of the way with water and begin to bring to a boil. Next, cut the potatoes in half or quarter them depending on your preference, personally, I like my potatoes to be a bit smaller so I quarter the small potatoes. Add the potatoes to the water (even if it’s not yet boiling, that’s okay) and add 2 tbsp of salt (cooking starch in salted water is key!). Cook the potatoes until tender; they’re ready when your fork pierces through with ease. Drain the potatoes and let them cool.

While the potatoes are cooling, dice the red onion, red bell pepper, celery, radishes, chives, and bacon finely. If you like bigger chunks, feel free to dice the ingredients in larger chunks, just make sure that the ingredients are roughly the same size for a uniform and consistent salad.

Once the potatoes have cooled, combine all the ingredients and mix until well combined. Refrigerate until ready to serve. For presentation purposes, add some fresh dill on top when serving.

potato salad

Variations:

Vegetarian option: just don’t add the bacon! You can also try throwing in different veggies based on your personal preference.

Vegan option: omit the bacon and substitute regular mayo for vegan mayo.

Want to try some other salads?

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

A classic creamy potato salad.
Prep Time 15 mins
Cook Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 10

Equipment

  • Medium pot
  • Serving bowl

Ingredients
  

  • 1.5 lbs yellow petites potatos quartered
  • 3 stalks celery finely diced
  • 1 small red bell pepper finely diced
  • 1/2 small red onion finely diced
  • 6 stalks chives finely diced
  • 3 strips cooked bacon chopped
  • 2 radishes finely diced
  • 1 tbsp apple cider vinegar
  • 1/2 cup mayonnaise
  • salt & pepper to taste

Instructions
 

  • Boil the quartered potatoes in salted water under tender. Once cooked, drain and cool the potatoes.
  • Combine all the ingredients together in a large bowl and mix until well combined.
  • Garnish with fresh dill and refrigerate until ready to serve.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cold potato salad, creamy, potato, potato salad