Leek, Onion and Potato Soup
Leek, Onion and Potato Soup

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, leek, onion and potato soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Potato, leek and onion soup recipe, easy to make and freeze. Leek and potato soup can be served hot or cold, also called Vichyssoise. Split lengthways and chop finely, wash and drain.

Leek, Onion and Potato Soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Leek, Onion and Potato Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have leek, onion and potato soup using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Leek, Onion and Potato Soup:
  1. Take 3-4 leeks
  2. Get 1 medium onion
  3. Get 3 medium potatoes peeled
  4. Prepare 50 g butter
  5. Make ready 850 ml vegetable or chicken stock
  6. Get 275 ml whole milk
  7. Take to taste Salt
  8. Take to taste Ground black pepper
  9. Get Fresh Chives or parsley, finely chopped to top soup
  10. Prepare 1-2 tbsp creme fraiche per soup bowl

Potato Leek and Carrot SoupFamily Food and Travel. Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network. Add the potatoes and the vegetable broth, increase the heat to. Potato leek soup is spring's answer to winter's potato soup.

Instructions to make Leek, Onion and Potato Soup:
  1. Trim the leeks, discard the tough outer layers.
  2. Slice them finely and wash them in 2-3 changes of water. Drain well.
  3. Melt the butter in a pan over a medium to low heat and add the leeks, potatoes and onion stirring well. Season with salt and pepper. Allow the vegetables to sweat for 15 minutes over a very low heat.
  4. Add the stock and milk and bring to a simmering point. Cover and let the soup simmer gently for 20 minutes, or until the vegetables are soft, don't allow the milk to boil.
  5. Allow to cool slightly then blend into a smooth creamy texture. Return to the heat, check seasoning, add more salt and pepper if needed. Add a tablespoon or two of creme fraiche depending on how creamy you want it.
  6. Sprinkle some chives or parsley on top to garnish when serving.

Often touted as "the soup onion," leeks usually play second fiddle in recipes for this classic soup. This potato leek soup is heavy on the leeks, with just enough potato to give the soup its signature creamy texture. 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. A smooth, creamy leek and potato soup that's full of flavour.

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