Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, creamy leek and potato soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Creamy Potato Leek Soup II Creamy Potato Leek Soup II. Melt the butter in a large saucepan. Add the potato and chicken stock and bring to a boil.
Creamy Leek and Potato Soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Creamy Leek and Potato Soup is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook creamy leek and potato soup using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Leek and Potato Soup:
- Prepare Leeks, chopped
- Get medium potatoes diced
- Make ready bulb of Garlic finely sliced
- Get onion medium finely sliced
- Make ready hot stock (chicken or vegetable) use a couple of cubes
- Get Whole fat milk
- Prepare Olive oil or spray low calorie oil
- Get Salt and Pepper
I am saving this one as a go to leek soup. Make it into a meal with plenty of bread and butter. Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup. By sal Kristen's Potato Leek Soup Potato leek soup, or potage parmentier, is a French classic.
Instructions to make Creamy Leek and Potato Soup:
- Using a large pan place on a medium heat, spray or drizzle with oil. Throw in the leeks to gently soften. I think the best way to make the soup full of flavour is to be patient allowing them to soften slowly. Whilst they are softening, chop the onion and garlic and then throw in the pan stirring well. Meanwhile stirring regularly, chop up the potatoes.
- After about 15 minutes the leeks and onions should be reduced and sweated down. Next add the stock to the mixture, add the milk and potatoes. Bring up to boil and a gentle simmer.
- Add salt and pepper to taste. The soup needs to bubble for about 20 - 25 minutes until the potatoes are soft. Next blitz the soup in a blender. If you like your soup chunky don't bother with this next bit! Serve up and Enjoy! Yum
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. Melt the butter in a large saucepan. 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. In a large pot over medium heat, melt butter.
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