Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, leek, carrot & potato soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Leek, Carrot & Potato Soup is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Leek, Carrot & Potato Soup is something that I’ve loved my whole life. They are fine and they look fantastic.
Super flavorful and healthy vegetable meal! Hey, it's my first soup recipe I've posted that doesn't have apple in it! Simmer potatoes, leeks, carrots, and celery in a mixture of vegetable and chicken broth and blend until Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until.
To begin with this particular recipe, we must prepare a few ingredients. You can have leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Leek, Carrot & Potato Soup:
- Get 1 large leek, in 1 cm slices
- Prepare 1 large potato, diced
- Get 2 cloves garlic, chopped
- Make ready 1 onion, roughly chopped
- Prepare 1 carrot, diced
- Get 1 litre vegetable stock. “Marigold” bouillon powder works well
- Take Oil
- Prepare Butter, preferably unsalted
This incredible side dish is elegant enough for guests and simple enough for an everyday meal. The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve. Carrots and leeks make a hearty, healthy soup that's great for lunch - or perfect for a winter dinner party starter.
Steps to make Leek, Carrot & Potato Soup:
- Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
- Add the garlic, stir and continue fry for another minute.
- Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
- Add the potato, carrot and stock. Stir well, cover and bring to the boil.
- Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
- Remove from heat, taste and season to taste.
- Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
- Serve piping hot, with fresh rolls or chunks of granary bread.
If you want a very smooth soup you will have to push it through a sieve. Carrots and leeks make a hearty, healthy soup that's great for lunch - or perfect for a winter dinner party starter. This is a no-fuss dinner that you can make in an hour. This Carrot Leek Soup is a warming bowl of comfort and health! The nice thing about soup is it's quick & simple to make.
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