Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, classic leek and potato soup!. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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.
CLASSIC leek and potato soup! is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. CLASSIC leek and potato soup! is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have classic leek and potato soup! using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make CLASSIC leek and potato soup!:
- Get 2 Medium Potatoes 🥔
- Prepare 1 Leek
- Prepare 1 Onion
- Get 2 Cloves Garlic
- Prepare 1 Stock Cube
- Make ready 1 Tbsp Olive Oil
- Get 1 Tbsp Vegan Butter
- Make ready 2 tsp Nutmeg
- Take 1 tsp Salt
- Make ready 1 tsp Chilli Flakes
- Get 150 ml Water
- Make ready 1 Tbsp Soy Sauce
- Take 2 Tbsp Vegan Unsweetened Milk
- Make ready to taste Pepper
- Get (Optional) 1 Tbsp Flour
To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Leek and potato soup is a classic British recipe, it is a winter favourite when served warm. Leek and potato soup is also known as Vichyssoise and is believed to have originated in France though there are many other claims on the origin of this classic soup. Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!
Steps to make CLASSIC leek and potato soup!:
- Peel and chop the potato. Take a large saucepan and boil until soft in the water with some salt and the oil.
- Chop the leek and onion. Chop the garlic and fry in a non-stick pan. Melt the butter until it froths, then add the leek, onion and garlic. Fry until soft.
- Add the stock cube to the potato water, crumble in to make sure it dissolves. Add the leek and onion, make sure you get all of the butter in! Add the chilli flakes and nutmeg and soy sauce.
- Simmer on a low heat for 10 minutes or so, if the stock tastes bland simply add another stock cube. Add the milk and flour if you prefer the soup to be thicker. Take off the heat and leave to cool for a few minutes, then blend to a smooth paste. Stir through some cracked pepper.
- I served mine with some seeds, virgin olive oil and rocket! Enjoy 😋
This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a. Leeks and potatoes are a classic soup duo. It's a match that's always mild and soothing. Transfer the solids from the soup to a blender.
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