leek & baked potato soup
leek & baked potato soup

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The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion.

leek & baked potato soup is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. leek & baked potato soup is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have leek & baked potato soup using 15 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make leek & baked potato soup:
  1. Get 1 stalk leek 6-8 in. long
  2. Take 3 medium leftover baked potatoes (cold)
  3. Get 1/4 small onion (minced)
  4. Take 3 cup stock (chicken or beef or veg.)
  5. Take 3 tbsp butter
  6. Get 1 tbsp olive oil
  7. Make ready 1 tsp salt (split)
  8. Make ready 1 tsp cracked black pepper (split)
  9. Prepare 1/4 cup flour
  10. Make ready 1/2 tsp garlic powder
  11. Make ready 1 tsp ground coriander
  12. Take 1/8 tsp smoked paprika
  13. Take 1 splash of Worcestershire sauce
  14. Take 1/2 tsp lemon juice
  15. Take 2 or 3 DROPS liquid smoke

As a milder onion, one of the most popular preparations is buttered leeks, which can be incorporated into a dish or enjoyed as a vegetable side. They're great in chicken and ham dishes and particularly tasty for recipes that include cheese and cream. Find leek recipes, videos, and ideas from Food Network. Leek tops should be dark green and firm, not limp or dried out.

Steps to make leek & baked potato soup:
  1. over medium heat
  2. Heat 1 tbsp. butter and olive oil in 3-4 quart pot.
  3. cut leeks into 2-3 mm thick slices, put into bowl and separate into slivers
  4. add to hot oils
  5. add minced onion.
  6. stir often with wooden spoon. Do not let leeks brown. They will become bitter.
  7. add 1/2 of the salt and pepper
  8. after about 2-3 minutes, add garlic powder.
  9. add remaining 2 tbsp. butter, melt.
  10. add flour to create rue.
  11. stirr often.
  12. incorporate 2 cups of stock. Stir until smooth and silky.
  13. add paprika, coriander, Worcestershire, lemon juice.
  14. stir until well blended.
  15. add a little more stock and reduce heat to a good simmer.
  16. dice cold potatoes (I use yukon golds) any will work
  17. add to soup. stir.
  18. after potatoes are added, the starch from them will continue to thicken it. add stock as needed from here out.
  19. add 2-3 DROPS of liquid smoke. ONLY A COUPLE OF DROPS. This is strong flavor.
  20. if you don't have liq. smoke, double smoked paprika. Or use a pinch of cumin.
  21. let simmer 15-20 minutes. eat.

The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes. Refrigerate leeks up to one week, loosely wrapped in plastic. Wait to trim the tops and roots until just before using. Most leek cooking methods soften the leeks, but we want to celebrate the fresh, crunchy flavor of these alliums! You can use pickled leeks on anything that calls for pickled onions.

Above is the best way to prepare dinner leek & baked potato soup, very straightforward to make. Do the cooking levels accurately, chill out and use your coronary heart then your cooking can be delicious. There are a lot of recipes that you could attempt from this web site, please discover what you need. If you like this recipe please share it with your friends. Joyful cooking.