Recipe of Ultimate 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, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, leek and potato soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Leek and Potato Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Leek and Potato Soup is something that I’ve loved my whole life.
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 recipe, we have to first prepare a few ingredients. You can have leek and potato soup using 8 ingredients and 0 steps. Here is how you cook that.
The ingredients needed to make Leek and Potato Soup:
- Get 1 of large onion.
- Get 2 of garlic cloves.
- Prepare 1 tbsp of olive oil.
- Make ready 3 of slender leeks (350 g).
- Get 2 of medium potatoes (350 g).
- Make ready 800 ml of vegetable stock.
- Take 150 ml of milk.
- Get of Salt and Pepper.
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.
Steps 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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