Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, leek & potato soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion.
Leek & Potato Soup is one of the most popular of current viral foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Leek & Potato Soup is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook leek & potato soup using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Leek & Potato Soup:
- Get 1 large Leek (Shimonita or Japanese leeks)
- Prepare 2 medium Potatoes
- Get 200 ml Milk
- Take 1 tbsp Butter
- Prepare 400 ml Consommé or vegetable soup stock (dissolved in water)
- Get 1 clove Garlic
- Get 1 Bay leaf
- Take 1 Salt and black pepper
- Make ready 1 Croutons, parsley
As a milder onion, one of the most popular preparations is buttered leeks, which can be incorporated into a dish or enjoyed as a vegetable side. They're great in chicken and ham dishes and particularly tasty for recipes that include cheese and cream. Leek tops should be dark green and firm, not limp or dried out. The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes.
Instructions to make Leek & Potato Soup:
- Thoroughly wash the leek and remove the green stalk. Roughly chop the white stalk. Peel the potatoes and dice into 1 cm cubes.
- Melt the butter in a pot, and add the minced garlic and the leek from Step 1. Cook, but be careful not to burn it.
- Add the potatoes. Lightly cook, then add the soup stock and the bay leaf and bring to a boil. Simmer for 15 minutes until the potatoes are cooked through.
- Remove any scum and the bay leaf, and mix in a food processor or blender. Be careful since it's hot.
- Heat again and add the milk. Once it's heated, flavor with salt and black pepper and it's complete.
- Serve with croutons to taste.
Refrigerate leeks up to one week, loosely wrapped in plastic. Wait to trim the tops and roots until just before using. Find leek recipes, videos, and ideas from Food Network. Creamy Leek and Pancetta Pappardelle Perfect for date night. Get the recipe from A Beautiful Plate.
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