Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, creamy leek and potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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.
Creamy Leek and Potato Soup is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Creamy Leek and Potato Soup is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have creamy leek and potato soup using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Leek and Potato Soup:
- Get 4 Leeks, chopped
- Prepare 2 medium potatoes diced
- Take 1 bulb of Garlic finely sliced
- Get onion medium finely sliced
- Take 900 ml hot stock (chicken or vegetable) use a couple of cubes
- Get 200 ml Whole fat milk
- Take Olive oil or spray low calorie oil
- Get Salt and Pepper
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. Leeks and potatoes are both classic ingredients in Irish cooking. They grow well in Irish soil, and were staple crops for many Irish families who could grow both in their gardens.
Steps 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
Every time I make this leek and potato soup, my whole family raves about it and asks for second and third helpings. 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. Leek and Potato Soup is a thick and creamy classic French Potato Soup that starts with garlic butter in which leeks are slowly sautéed to bring out the sweet flavour.
So that’s going to wrap it up with this exceptional food creamy leek and potato soup recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
