Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, classic leek and potato soup!. One of my favorites. This time, I am going to make it a bit tasty. 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. Classic potato leek soup has all the comforts of cold weather-cooking wrapped into one — a good bit of butter, slightly caramelized leeks and onions, creamy Yukon gold potatoes, and a splash of heavy cream for good measure.
CLASSIC leek and potato soup! is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. CLASSIC leek and potato soup! is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have classic leek and potato soup! using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make CLASSIC leek and potato soup!:
- Make ready 2 Medium Potatoes 🥔
- Prepare 1 Leek
- Make ready 1 Onion
- Prepare 2 Cloves Garlic
- Take 1 Stock Cube
- Take 1 Tbsp Olive Oil
- Make ready 1 Tbsp Vegan Butter
- Make ready 2 tsp Nutmeg
- Take 1 tsp Salt
- Take 1 tsp Chilli Flakes
- Get 150 ml Water
- Prepare 1 Tbsp Soy Sauce
- Take 2 Tbsp Vegan Unsweetened Milk
- Make ready to taste Pepper
- Take (Optional) 1 Tbsp Flour
Perfect Soup for a cold winter's day. Leek and potato soup is a classic British recipe, it is a winter favourite when served warm. Leek and potato soup is also known as Vichyssoise and is believed to have originated in France though there are many other claims on the origin of this classic soup. Potato Leek Soup is a classic!
Steps to make CLASSIC leek and potato soup!:
- Peel and chop the potato. Take a large saucepan and boil until soft in the water with some salt and the oil.
- Chop the leek and onion. Chop the garlic and fry in a non-stick pan. Melt the butter until it froths, then add the leek, onion and garlic. Fry until soft.
- Add the stock cube to the potato water, crumble in to make sure it dissolves. Add the leek and onion, make sure you get all of the butter in! Add the chilli flakes and nutmeg and soy sauce.
- Simmer on a low heat for 10 minutes or so, if the stock tastes bland simply add another stock cube. Add the milk and flour if you prefer the soup to be thicker. Take off the heat and leave to cool for a few minutes, then blend to a smooth paste. Stir through some cracked pepper.
- I served mine with some seeds, virgin olive oil and rocket! Enjoy 😋
Leek and potato soup is also known as Vichyssoise and is believed to have originated in France though there are many other claims on the origin of this classic soup. Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day. To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. This leek and potato soup recipe is easy and delicious.
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