Recipe of Homemade Leek in my potato soup

Leek in my potato soup. Decrease the heat to medium-low and cook until the leeks are tender. Heat oil and butter in a Dutch oven over medium heat. Stir in broth, thyme, salt, and pepper.

This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be.

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, leek in my potato soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Leek in my potato soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Leek in my potato soup is something which I have loved my entire life. They are fine and they look fantastic.

Decrease the heat to medium-low and cook until the leeks are tender. Heat oil and butter in a Dutch oven over medium heat. Stir in broth, thyme, salt, and pepper.

To get started with this recipe, we have to prepare a few ingredients. You can cook leek in my potato soup using 11 ingredients and 0 steps. Here is how you can achieve that.

The ingredients needed to make Leek in my potato soup:

1. Get 3 of large leeks, washed.
2. Get 1 of small yellow onion.
3. Make ready 3 cloves of garlic, pressed or chopped.
4. Take 2 of large baking potatoes.
5. Prepare 8 cups of water or chicken broth.
6. Take 1 tbsp of basil.
7. Take 3 slices of bacon (optional).
8. Make ready 1 tsp of salt (if no bacon).
9. Get 1/2 tbsp of black pepper.
10. Make ready 1 cup of milk.
11. Get 1 stick of butter (4 tbsp).

In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Stir in the chicken broth, thyme sprigs, salt and pepper. Then add the onions and garlic to the Leek and potato stir in and mix well.

Steps to make Leek in my potato soup:

Take off the heat use a blending stick to make the soup smooth,or add to a blender then add back to the pan add the cream and stir. To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic. Cook, stirring occasionally, until soft and wilted. Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper. This potato and leek soup from Andrew Zimmern is a riff on the classic vichyssoise and makes a large batch perfect for freezing.

So that’s going to wrap this up with this exceptional food leek in my potato soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!