Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, leek and potato soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Leek and Potato Soup is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Leek and Potato Soup is something which I’ve loved my whole life.
Try Our Easy-To-Make Potato Soup Recipes. Browse & Share Now w/ Your Friends! There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook leek and potato soup using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Leek and Potato Soup:
- Get 1 large onion
- Make ready 2 garlic cloves
- Take 1 tbsp olive oil
- Get 3 slender leeks (350 g)
- Make ready 2 medium potatoes (350 g)
- Prepare 800 ml vegetable stock
- Get 150 ml milk
- Get Salt and Pepper
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, fried leeks, fresh herbs, or. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan.
Steps to make Leek and Potato Soup:
- Heat the oil in the pan and fry the onion and garlic for 3 min.
- Add the leeks and cook for 3 min more stirring regularly.
- Add the potatoes and cook for 2mins.
- Add the stock then bring to the boil, then simmer gently for 15 min until all the vegetables are soft.
- Remove pan from the hob and stir in the milk
- Leave to cool for 15-20 min then blend until smooth and season.
Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Potato and leek soup was what French chef Louis Diat cooked one cold summer morning at the Ritz in New York City, more than a century ago. The soup was left in the fridge all day, then spun. 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.
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