Hiya everybody, this time we provides you with potato and leek soup recipes of dishes that are straightforward to know. We will share with you the recipes that you’re looking for. I’ve made it many instances and it’s so delicious that you simply guys will find it irresistible.
Potato and leek soup is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Potato and leek soup is something that I’ve loved my whole life.
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. Inspiration and Ideas Winter Leek and Potato Soup. Potato leek soup, or potage parmentier, is a French classic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook potato and leek soup using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Potato and leek soup:
- Take 1 large leek (finely sliced)
- Make ready 4 large potatoes (peeled and diced)
- Take as needed butter
- Make ready 2 cloves garlic (minced)
- Prepare to taste Salt and pepper
- Prepare 2 pints vegetable stock
- Prepare 1 handful chives (chopped)
- Prepare 1 bay leaf
You don't really need any more starch to round out the meal, but it is hard to resist dipping a slice of crusty bread in this soup. Serve the soup as the starter to a steak dinner (steak and potatoes, right?), or roasted chicken. Chop the leeks into small pieces. Add sautéed leeks and onion, garlic, potato cubes and spices.
Steps to make Potato and leek soup:
- In a large pan melt butter and add leeks let them soften for 5 minutes. Add garlic and seasoning.
- Add potatoes and stock and bay leaf. Bring to the boil and then reduce heat to a simmer. Cook for 30- 40 minutes until everything is soft.
- Remove bay leaf and blend. Stir in the chives
Puree the soup with a blender or immersion blender. Pour soup back in pot and reheat. 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. The soup freezes exceptionally well: Transfer the blended potato and leek soup (without the cream) to an airtight container in the freezer.
Above is how one can cook potato and leek soup, very easy to make. Do the cooking stages correctly, chill out and use your coronary heart then your cooking might be delicious. There are lots of recipes that you may try from this web site, please discover what you need. In the event you like this recipe please share it with your friends. Blissful cooking.
