Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, irmgards cream of leek & potato soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Irmgards Cream of Leek & Potato Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Irmgards Cream of Leek & Potato Soup is something that I have loved my whole life. They’re nice and they look fantastic.
This light meal provides a combination of warm and creaming soup textures with crunchy leeks with aromatic smells that is signature of Thai cuisine. In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
To begin with this particular recipe, we have to first prepare a few components. You can cook irmgards cream of leek & potato soup using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Irmgards Cream of Leek & Potato Soup:
- Prepare 358 grams leeks chopped
- Make ready 86 grams white onion peeled & chopped
- Take 311 grams potatoes peeled and cubed
- Get 900 ml Cold water
- Prepare 1/2 tsp garlic powder
- Make ready 1 tsp Apple cider vinegar
- Get 1 veg stock cube I used knorr
- Get 4 tbsp coconut milk or single cream I used coconut milk
This Healthy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesn't skimp on the flavor! I started playing around with some recipes - Some were made creamy with heavy cream, others buttermilk, one even added in some crème fraiche. Classic and savoury cream of leek and potato soup. A pinch of freshly chopped chives and a swirl of creamy white yogurt add just the right contrasting touches to this classic cream of leek and potato soup.
Instructions to make Irmgards Cream of Leek & Potato Soup:
- Add veg to medium pan. I used an 8 in 1
- Add water, crumble veg stock cube on, sprinkle garlic powder and add cider vinegar & stir
- Pop lid on and put on medium heat for 30-45 minutes until veg cooked. I used 140°
- Take off heat let cool for few minutes then carefully blend smooth with stick blender. Add coconut milk or cream and stir in. ( I forgot to add mine so did it after dividing)
- Divide into bowls & serve or cool, lid and keep I the fridge. Upto 4 days. I got 1308 grams
- Enjoy 😲
In a large saucepan, soften leek and garlic in butter. Sprinkle with flour and stir to combine. Add chicken and cream and warm through. Creamed leeks are a great side for roast chicken. Much easier to make than cauliflower cheese, but hitting the same spot.
So that’s going to wrap this up with this special food irmgards cream of leek & potato soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
