Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, creamy leek and potato soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon.
Creamy Leek and Potato Soup is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Creamy Leek and Potato Soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook creamy leek and potato soup using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Creamy Leek and Potato Soup:
- Make ready 4 Leeks, chopped
- Make ready 2 medium potatoes diced
- Get 1 bulb of Garlic finely sliced
- Make ready onion medium finely sliced
- Take 900 ml hot stock (chicken or vegetable) use a couple of cubes
- Prepare 200 ml Whole fat milk
- Get Olive oil or spray low calorie oil
- Get Salt and Pepper
The leek and potato pairing starts with the creamy, starchy potato and enhances it with the fresh, pungent, oniony flavor of the leeks. 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.
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
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 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. 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. The potato leek soup is one of the recipes I prepared for my week experiencing the SNAP food challenge.
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