Leek and Potato Soup
Leek and Potato Soup

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, leek and potato soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Leek and Potato Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Leek and Potato Soup is something which I’ve loved my entire life.

Chop the leeks into small pieces. There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. Potato Leek Soup Recipes Winter Leek and Potato Soup Winter Leek and Potato Soup. To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs.

To begin with this recipe, we must prepare a few ingredients. You can have leek and potato soup using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Leek and Potato Soup:
  1. Take 1 large onion
  2. Get 2 garlic cloves
  3. Make ready 1 tbsp olive oil
  4. Get 3 slender leeks (350 g)
  5. Make ready 2 medium potatoes (350 g)
  6. Make ready 800 ml vegetable stock
  7. Get 150 ml milk
  8. Make ready Salt and Pepper

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. The soup freezes exceptionally well: Transfer the blended potato and leek soup (without the cream) to an airtight container in the freezer. When you're ready to eat it, defrost it in the microwave or on the stove, then stir in the cream and garnish with leeks. Potato leek soup, or potage parmentier, is a French classic.

Instructions to make Leek and Potato Soup:
  1. Heat the oil in the pan and fry the onion and garlic for 3 min.
  2. Add the leeks and cook for 3 min more stirring regularly.
  3. Add the potatoes and cook for 2mins.
  4. Add the stock then bring to the boil, then simmer gently for 15 min until all the vegetables are soft.
  5. Remove pan from the hob and stir in the milk
  6. Leave to cool for 15-20 min then blend until smooth and season.

When you're ready to eat it, defrost it in the microwave or on the stove, then stir in the cream and garnish with leeks. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon, fried leeks, fresh herbs, or. Classic potato leek soup has all the comforts of cold weather-cooking wrapped into one — a good bit of butter, slightly caramelized leeks and onions, creamy Yukon gold potatoes, and a splash of heavy cream for good measure.

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