Easiest Way to Make Favorite Potato and leek soup
Potato and leek soup. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! A quick and easy soup that tastes great.
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. Decrease the heat to medium-low and cook until the leeks are tender.
Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, potato and leek soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! A quick and easy soup that tastes great.
Potato and leek soup is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Potato and leek soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook potato and leek soup using 5 ingredients and 0 steps. Here is how you cook that.
The ingredients needed to make Potato and leek soup:
- Make ready 3 cup of potatoes.
- Get 2 cup of leeks.
- Get 2 tbsp of chives or parsley.
- Make ready 1 tbsp of cream.
- Take 1 tbsp of salt.
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. 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.
Instructions to make Potato and leek soup:
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. 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.
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