Hello everybody, I hope you are 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. This time, 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. Soup season is officially here and this creamy, dairy free Leek and Potato soup will help warm you up through the winter blues.
Creamy Leek and Potato Soup is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Creamy Leek and Potato Soup is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. 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
- Make ready 2 medium potatoes diced
- Prepare 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
- Get 200 ml Whole fat milk
- Take Olive oil or spray low calorie oil
- Prepare Salt and Pepper
Potato and leek soup is one of the most satisfying creamy soups. It's like eating a bowl of baked potato, especially cooked, diced bacon is added. The leek and potato pairing starts with the creamy, starchy potato and enhances it with the fresh, pungent, oniony flavor of the leeks. Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter, from BBC Good Food.
Steps 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
The leek and potato pairing starts with the creamy, starchy potato and enhances it with the fresh, pungent, oniony flavor of the leeks. Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter, from BBC Good Food. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe. 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.
So that’s going to wrap this up with this exceptional food creamy leek and potato soup recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
