Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, creamy leek and potato soup. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Creamy Leek and Potato Soup is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Creamy Leek and Potato Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.
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 get started with this recipe, we must prepare a few components. You can cook 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:
- Get 4 Leeks, chopped
- Get 2 medium potatoes diced
- Take 1 bulb of Garlic finely sliced
- Prepare onion medium finely sliced
- Take 900 ml hot stock (chicken or vegetable) use a couple of cubes
- Make ready 200 ml Whole fat milk
- Get Olive oil or spray low calorie oil
- Take 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.
Instructions 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
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. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. Creamy and delicious vegan potato leek soup!
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