Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, creamy leek and potato soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. 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 meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Creamy Leek and Potato Soup is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Make ready Leeks, chopped
- Get medium potatoes diced
- Prepare bulb of Garlic finely sliced
- Get onion medium finely sliced
- Make ready hot stock (chicken or vegetable) use a couple of cubes
- Take Whole fat milk
- Prepare Olive oil or spray low calorie oil
- Prepare Salt and Pepper
Potato and leek soup is one of the most satisfying creamy soups. 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. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too.
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. A tin of Potato and Leek soup is my guilty pleasure! I bet homemade is so much better though, I need to make this! This Healthy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesn't skimp on the flavor!
So that’s going to wrap this up for this special food creamy leek and potato soup recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
