Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, creamy leek potatoe soup (without the cream). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Learn how to make leek and potato soup the fast and easy way with this fun video. 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 potatoe soup (without the cream) is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Creamy leek potatoe soup (without the cream) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook creamy leek potatoe soup (without the cream) using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Creamy leek potatoe soup (without the cream):
- Get 2 large leeks, thinly slice
- Prepare 2 large peeled potatos, 1 cubed and 1 in half
- Take 2 stick celery, thinly sliced
- Prepare 1 medium onion, chopped
- Prepare 4 clove garlic cloves, minced
- Get 4 can chicken broth
- Make ready 1 tbsp grapeseed oil
- Prepare 1 tsp thyme
- Prepare 1 tsp ground black pepper
Even better if you throw everything but the cream in right away to boil into the soup! 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.
Steps to make Creamy leek potatoe soup (without the cream):
- In a large pot, add the grapeseed oil, sauteè all the veggies, except the pitatoes, untill wilted
- Add the chicken broth, the potatoes and the thyme.boil until the potatoes are soft.
- Take out the whole potatoes and 1/2 cup of liquid and pour both in a blender until becomes creamy
- Return the blended potatoe to the boiling pot, reduce to medium temperature and incorporate completely.
- Move constantly for 15 more minutes
- Add salt if you like, doesn't need it.
- Enjoy
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. Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day. No need for cream to make this soup creamy!
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