Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, leek and potato soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Leek and Potato soup is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Leek and Potato soup is something that I have loved my entire 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. Chop the leeks into small pieces.
To begin with this particular recipe, we have to prepare a few ingredients. You can have leek and potato soup using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Leek and Potato soup:
- Get 2 leeks
- Get 1 medium potato
- Prepare 3 clove garlic
- Take 3 bay leaf
- Make ready 100 grams chicken breasts
- Take 6 cup water
The soup freezes exceptionally well: Transfer the blended potato and leek soup (without the cream) to an airtight container in the freezer. When you're ready to eat it, defrost it in the microwave or on the stove, then stir in the cream and garnish with leeks. 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.
Steps to make Leek and Potato soup:
- Combine all ingredients
- Cook on medium heat for 45 minutes.
- Make sure your veg n chicken are cooked
- Now let the soup cool.
- When the soup is cool then blend into a blender
- Heat before serve.Your yummy and healthy soup is ready to serve.
Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon, fried leeks, fresh herbs, or. 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. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. In a heavy pan, melt the butter and add the bacon. Cook until the leeks are soft.
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