Hey everyone, this time we will provide you with potato and leek soup recipes of dishes which can be easy to grasp. We will share with you the recipes that you are looking for. I’ve made it many instances and it is so delicious that you guys will like it.
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.
Potato and Leek Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Potato and Leek Soup is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook potato and leek soup using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Potato and Leek Soup:
- Make ready 10 (800 g) small potatoes
- Make ready 4 Leeks
- Prepare 1 Tbsp (30 g) Butter
- Get 2 cups (480 ml) water
- Get 1-2 branches fresh thyme
- Prepare 1/2 tsp salt, more to taste
- Make ready 2 cups (480 ml) Milk
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.
Instructions to make Potato and Leek Soup:
- Peel the potatoes and cut into quarters. Cut the white parts of the leeks into about 1 cm pieces.
- Melt butter in a pot and saute the leeks until they start to get soft. Sautéing them helps bring out the flavor!
- Add the potatoes, salt, water and thyme. Bring to a boil then turn heat to low. Let simmer for about 20 minutes.
- Once the potatoes are soft, add the milk and cook on low for another 5 minutes.Once the potatoes are soft, add the milk and cook on low for another 5 minutes.
- Add more salt to taste and serve.
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 learn how to cook dinner potato and leek soup, very easy to make. Do the cooking levels correctly, calm down and use your heart then your cooking shall be delicious. There are a lot of recipes which you could strive from this web site, please find what you want. In case you like this recipe please share it with your friends. Glad cooking.
