Recipe of Ultimate Potato and Leek Soup
Potato and Leek Soup. A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup.
Decrease the heat to medium-low and cook until the leeks are tender. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. 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.
Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, potato and leek soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup.
Potato and Leek Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Potato and Leek Soup is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook potato and leek soup using 7 ingredients and 0 steps. Here is how you cook it.
The ingredients needed to make Potato and Leek Soup:
- Make ready 10 (800 g) of small potatoes.
- Make ready 4 of Leeks.
- Prepare 1 Tbsp (30 g) of Butter.
- Get 2 cups (480 ml) of water.
- Make ready 1-2 branches of fresh thyme.
- Prepare 1/2 tsp of salt, more to taste.
- Make ready 2 cups (480 ml) of Milk.
Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch. When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk.
Steps to make Potato and Leek Soup:
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. Melt butter in a large saucepan over medium heat. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper.
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