Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, 🥒🥔🍝leek and potato soup🍝🥔🥒. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
🥒🥔🍝Leek and potato soup🍝🥔🥒 is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. 🥒🥔🍝Leek and potato soup🍝🥔🥒 is something which I have loved my whole life.
Chop the leeks into small pieces. 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. Potato Leek Soup Recipes Winter Leek and Potato Soup Winter Leek and Potato Soup. This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 🥒🥔🍝leek and potato soup🍝🥔🥒 using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make 🥒🥔🍝Leek and potato soup🍝🥔🥒:
- Get 450 g leeks, sliced 450 g potatoes, peeled and diced
- Make ready 1 litre vegetable or chicken stock(1 & 1/2 cubes)
- Prepare 200 ml milk 1 medium onion, chopped
- Make ready 1 garlic clove, crushed 2 tbsp butter or oil
- Get Salt to taste & (already salt in a cubes) Black Pepper to taste
- Prepare Big pinch of thyme Garnish with parsley (optional)
No cream needed, just purée the soup to make it thick and creamy. Have these ingredients delivered or schedule pickup SAME DAY! Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle 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.
Instructions to make 🥒🥔🍝Leek and potato soup🍝🥔🥒:
- Melt the butter in a large pan. Add the leeks, onion, potatoes and garlic. Stir well then cover and cook over a low heat for 10 minutes. - Pour in the stock and the milk. Season with salt, pepper and herbs (if desired). Simmer gently for 15 minutes then allow to cool slightly.
- Process the soup using a processor or hand blender. Bring back to the boil and serve. - Garnish with some chopped parsely to serve. - - #Tip: - - This soup freezes well up to one week.
Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle 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. 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.
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