Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, creamy leek and potato soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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.
Creamy Leek and Potato Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Creamy Leek and Potato Soup is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook creamy leek and potato soup using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Creamy Leek and Potato Soup:
- Get Leeks, chopped
- Make ready medium potatoes diced
- Take bulb of Garlic finely sliced
- Take onion medium finely sliced
- Take hot stock (chicken or vegetable) use a couple of cubes
- Get Whole fat milk
- Make ready Olive oil or spray low calorie oil
- Take Salt and Pepper
Creamy and delicious vegan potato leek soup! This hearty and comforting meal is filling, satisfying and will have you coming back for more! And potatoes in a soup, well that's always a winner! I am already a huge fan having made my creamy vegan potato soup that I simply adore!
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
Potato and leek soup is one of the most satisfying creamy soups. It's like eating a bowl of baked potato, especially cooked, diced bacon is added. Every time I make this leek and potato soup, my whole family raves about it and asks for second and third helpings. And in the spirit of the Irish and my. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too.
So that’s going to wrap this up for this exceptional food creamy leek and potato soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
