Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, creamy leek and potato soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Creamy Leek and Potato Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Creamy Leek and Potato Soup is something that I have loved my whole life. They are nice and they look wonderful.
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.
To begin with this particular recipe, we have to first prepare a few components. You can have creamy leek and potato soup using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Creamy Leek and Potato Soup:
- Make ready 4 Leeks, chopped
- Make ready 2 medium potatoes diced
- Take 1 bulb of Garlic finely sliced
- Take 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
- Take Salt and Pepper
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. Potato and leek soup is one of the most satisfying creamy soups.
Step by Step 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
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. Leeks and potatoes are both classic ingredients in Irish cooking. They grow well in Irish soil, and were staple crops for many Irish families who could grow both in their gardens. Every time I make this leek and potato soup, my whole family raves about it and asks for second and third helpings.
So that is going to wrap this up for this exceptional food creamy leek and potato soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this site becomes “the place to be” when it comes to creamy leek and potato soup cooking. Go on get cooking!
