Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, creamy leek and potato soup. It is one of my favorites. For mine, I will make it a little 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. Soup season is officially here and this creamy, dairy free Leek and Potato soup will help warm you up through the winter blues.
Creamy Leek and Potato Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Creamy Leek and Potato Soup is something that I’ve loved my whole life.
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 cook that.
The ingredients needed to make Creamy Leek and Potato Soup:
- Take 4 Leeks, chopped
- Prepare 2 medium potatoes diced
- Take 1 bulb of Garlic finely sliced
- Make ready onion medium finely sliced
- Get 900 ml hot stock (chicken or vegetable) use a couple of cubes
- Prepare 200 ml Whole fat milk
- Take Olive oil or spray low calorie oil
- Make ready 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. This creamy leek soup calls for a full, mellow wine that echoes its richness such as a white Graves with a good proportion of Sémillon. Leeks and potatoes are both classic ingredients in Irish cooking. Despite their subtle flavor, leeks combine with potatoes to make this wonderful soup that our family enjoys during the cold winter months, which is perfect since leeks are in season from October through May.
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
Leeks and potatoes are both classic ingredients in Irish cooking. Despite their subtle flavor, leeks combine with potatoes to make this wonderful soup that our family enjoys during the cold winter months, which is perfect since leeks are in season from October through May. A smooth, creamy leek and potato soup that's full of flavour. Make it into a meal with plenty of bread and butter. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too.
So that is going to wrap it up for this exceptional food creamy leek and potato soup recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
