Special Leek and Potato soup
Special Leek and Potato soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, special leek and potato soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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.

Special Leek and Potato soup is one of the most popular of recent viral foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Special Leek and Potato soup is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have special leek and potato soup using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Special Leek and Potato soup:
  1. Prepare 4/5 large potatoes
  2. Get 1 large carrot
  3. Make ready 2 large leeks
  4. Take 1 medium onion
  5. Take 1 garlic clove
  6. Get 2 hot chillies
  7. Make ready 3 vedge stock cubes
  8. Make ready Lots of ground black pepper
  9. Make ready 1 litter of water… ish
  10. Take 350 ml cooking cream
  11. Take 2 plum tomatoes
  12. Make ready Lump of butter

Leek and Potato Soup is a thick and creamy French soup that's cosy and comforting and also ideal for elegant dinners. Potatoes - use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. 🇦🇺Australia: Sebago (dirt brushed, most. This leek and potato soup recipe is easy and delicious. Find more dinner inspiration at BBC Good Food.

Instructions to make Special Leek and Potato soup:
  1. Heat up butter and fry up onions. Once browned off, add chopped up potato, carrot and leek. Fry for 10 mins or so.
  2. Mix up stock and add to mix. Then simmer for 20 mins or untill potatoes are cooked
  3. Throw in tomatoes and a couple of red chillies… to own taste
  4. Add cooking cream to taste and use a hand held blender. I like it creamy.
  5. Warm through for another 5 mins and serve with crusty bread.
  6. Enjoy

Give it a good stir and make sure you reheat thoroughly before serving. If you're in a hurry reheat in the microwave but if you've got more time you could reheat on the hob - the old school way! Potatoes do have a flavour of their own, and it's strongest in the skins, so it makes sense to leave these on, and saves time. Best of all from a taste The naturally creamy qualities of leek and potato soup are often enhanced with a dollop of dairy: Rhodes adds double cream, Gayler whole milk and. This delicious potato and leek soup comes together in just a few minutes.

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