Recipe of Any-night-of-the-week Leek and potato soup
Leek and potato soup. Chop the leeks into small pieces. A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes.
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. Melt butter in a large saucepan over medium heat.
Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, leek and potato soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Leek and potato soup is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Leek and potato soup is something which I’ve loved my whole life. They are nice and they look wonderful.
Chop the leeks into small pieces. 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 must prepare a few ingredients. You can have leek and potato soup using 5 ingredients and 0 steps. Here is how you cook it.
The ingredients needed to make Leek and potato soup:
- Make ready of Soup.
- Prepare 1 each of onion.
- Prepare 5 bunch of leeks.
- Prepare 1 dash of aromat seasoning.
- Prepare 10 each of potato.
Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Melt butter in a pot over medium heat. A big batch of homemade soup is the perfect solution for the weeks when you want to meal prep and make something that you can eat throughout week. That's where this potato leek soup comes into play.
Instructions to make Leek and potato soup:
Simultaneously comforting and sophisticated, this easy soup recipe is the perfect dinner contender for when you want to make something that will also ensure you have leftovers. Melt butter in a large pot over medium heat. Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. 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.
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