Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, leek, onion and potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Begin by trimming the leeks, discarding the tough outer layer. Potato, leek and onion soup recipe, easy to make and freeze. Leek and potato soup can be served hot or cold, also called Vichyssoise.
Leek, Onion and Potato Soup is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Leek, Onion and Potato Soup is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have leek, onion and potato soup using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Leek, Onion and Potato Soup:
- Get 3-4 leeks
- Get 1 medium onion
- Take 3 medium potatoes peeled
- Prepare 50 g butter
- Take 850 ml vegetable or chicken stock
- Make ready 275 ml whole milk
- Take to taste Salt
- Take to taste Ground black pepper
- Get Fresh Chives or parsley, finely chopped to top soup
- Get 1-2 tbsp creme fraiche per soup bowl
Leeks - essential for a LEEK soup!! 😂 Though if you are desperate to make this an leeks are obscenely expensive / you can't get your hands on them, substitute for onions; Potatoes - use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk. Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network. Potato Leek and Carrot SoupFamily Food and Travel. Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner.
Steps to make Leek, Onion and Potato Soup:
- Trim the leeks, discard the tough outer layers.
- Slice them finely and wash them in 2-3 changes of water. Drain well.
- Melt the butter in a pan over a medium to low heat and add the leeks, potatoes and onion stirring well. Season with salt and pepper. Allow the vegetables to sweat for 15 minutes over a very low heat.
- Add the stock and milk and bring to a simmering point. Cover and let the soup simmer gently for 20 minutes, or until the vegetables are soft, don't allow the milk to boil.
- Allow to cool slightly then blend into a smooth creamy texture. Return to the heat, check seasoning, add more salt and pepper if needed. Add a tablespoon or two of creme fraiche depending on how creamy you want it.
- Sprinkle some chives or parsley on top to garnish when serving.
Potato leek soup is spring's answer to winter's potato soup. Often touted as "the soup onion," leeks usually play second fiddle in recipes for this classic soup. This potato leek soup is heavy on the leeks, with just enough potato to give the soup its signature creamy texture. A smooth, creamy leek and potato soup that's full of flavour. Make it into a meal with plenty of bread and butter.
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