Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, easy potato leek soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Easy Potato Leek Soup is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Easy Potato Leek Soup is something that I have loved my entire life.
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. Potato Leek Soup is a classic!
To begin with this particular recipe, we have to prepare a few ingredients. You can have easy potato leek soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Easy Potato Leek Soup:
- Get 2 leeks, white and pale green parts only, washed and chopped
- Take 1/2 cup onion, chopped
- Prepare 4 chives, chopped
- Prepare 2 clove garlic, diced
- Take 2 tbsp butter
- Get 6 large potatoes, peeled and cubed
- Get 4 cup low sodium chicken broth
- Get 1 cup half and half
- Get 1 shredded cheddar cheese to taste
- Prepare 1 tbsp chopped fresh parsley
- Get 1 salt and pepper to taste
Potato Leek Soup is a simple, flavorful soup that is total comfort food. This creamy potato leek soup recipe is sure to become a family favorite. Cream is added to potatoes and leeks cooked in chicken broth in this simple, easy-to-prepare soup. A quick and easy soup that tastes great.
Steps to make Easy Potato Leek Soup:
- In a pot over medium heat, cooked the leeks, onion, chives, and garlic until tender. About 5 min. Add the potatoes and broth. Cook until potatoes are tender. (About 20-25 min)
- Add half and half, and continue to simmer until it starts to thicken slightly. (About 10 min)
- Divide the soup in half and place one half in a blender. Once smooth, add back into the pot. This will help release some of the starch from the potatoes to help thicken it as well. Although if you like a chunkier soup you can skip this step.
- Add the cheese, parsley, salt and pepper to taste. Stir continuously until cheese is melted, about 5 min.
- Dish into bowl, top with some more cheese, and a sprig of parsley. Serve and enjoy :)
Cream is added to potatoes and leeks cooked in chicken broth in this simple, easy-to-prepare soup. A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. This version is almost identical to the full-blown version, with the exception that rather than pressing the potatoes through a ricer, you just dump all of the ingredients into a blender, blending it just until puréed (the more you blend it the gluier it becomes).
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