Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, creamy leek and potato soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. Learn how to make leek and potato soup the fast and easy way with this fun video.
Creamy Leek and Potato Soup is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Creamy Leek and Potato Soup is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook creamy leek and potato soup using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Leek and Potato Soup:
- Make ready 4 Leeks, chopped
- Prepare 2 medium potatoes diced
- Make ready 1 bulb of Garlic finely sliced
- Make ready onion medium finely sliced
- Make ready 900 ml hot stock (chicken or vegetable) use a couple of cubes
- Prepare 200 ml Whole fat milk
- Prepare Olive oil or spray low calorie oil
- Prepare Salt and Pepper
The leek and potato pairing starts with the creamy, starchy potato and enhances it with the fresh, pungent, oniony flavor of the leeks. This creamy leek soup calls for a full, mellow wine that echoes its richness such as a white Graves with a good proportion of Sémillon. Leeks and potatoes are both classic ingredients in Irish cooking. Despite their subtle flavor, leeks combine with potatoes to make this wonderful soup that our family enjoys during the cold winter months, which is perfect since leeks are in season from October through May.
Instructions to make Creamy Leek and Potato Soup:
- Using a large pan place on a medium heat, spray or drizzle with oil. Throw in the leeks to gently soften. I think the best way to make the soup full of flavour is to be patient allowing them to soften slowly. Whilst they are softening, chop the onion and garlic and then throw in the pan stirring well. Meanwhile stirring regularly, chop up the potatoes.
- After about 15 minutes the leeks and onions should be reduced and sweated down. Next add the stock to the mixture, add the milk and potatoes. Bring up to boil and a gentle simmer.
- Add salt and pepper to taste. The soup needs to bubble for about 20 - 25 minutes until the potatoes are soft. Next blitz the soup in a blender. If you like your soup chunky don't bother with this next bit! Serve up and Enjoy! Yum
Leeks and potatoes are both classic ingredients in Irish cooking. Despite their subtle flavor, leeks combine with potatoes to make this wonderful soup that our family enjoys during the cold winter months, which is perfect since leeks are in season from October through May. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. Feel free to peel your potatoes, especially if you want an ultra creamy soup. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth.
So that is going to wrap it up with this special food creamy leek and potato soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
