Recipe of Award-winning Leek potato soup

Leek potato soup. Decrease the heat to medium-low and cook until the leeks are tender. A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes.

Leek potato soup You can use heavy cream or half-and-half, depending on how rich you want the soup to be. 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, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, leek potato soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Leek potato soup is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Leek potato soup is something that I have loved my whole life. They are nice and they look fantastic.

Decrease the heat to medium-low and cook until the leeks are tender. A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes.

To get started with this particular recipe, we have to prepare a few components. You can have leek potato soup using 9 ingredients and 0 steps. Here is how you can achieve that.

The ingredients needed to make Leek potato soup:

  1. Get 1 pound of leeks, cleaned dark sections removed. Approx. 4-5.
  2. Prepare 3 tablespoons of unsalted butter.
  3. Make ready of Heavy pinch of salt.
  4. Get 14 of ounces, approx 3 small Yukon gold potatoes peeled and diced.
  5. Prepare 1 quart of vegetable broth.
  6. Get 1 cup of heavy cream.
  7. Make ready 1 cup of buttermilk.
  8. Take 1/2 teaspoon of white pepper.
  9. Make ready 1 tablespoon of snipped chives.

Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch. Heat the oil in a large pan and add the onions, potatoes and leeks. Add the vegetable stock and bring to the boil. In a medium Dutch oven, heat the oil and butter over medium heat.

Instructions to make Leek potato soup:

Add the potatoes, leeks and celery. Stir in the chicken broth, thyme sprigs, salt and pepper. Potato and leek soup was what French chef Louis Diat cooked one cold summer morning at the Ritz in New York City, more than a century ago. The soup was left in the fridge all day, then spun. To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic.

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