Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, potato and leek soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Potato and Leek Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Potato and Leek Soup is something which I have 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. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper.
To begin with this recipe, we have to prepare a few ingredients. You can cook potato and leek soup using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato and Leek Soup:
- Prepare 1 quart chicken broth
- Take 2/3 pound smoked bacon
- Get 3 cups chopped savory cabbage
- Prepare 6 medium sized potatoes
- Make ready 2 large carrots
- Make ready 1 leek
- Take 1 medium onion
- Get 1-1/2 teaspoon pink Himalayan salt
- Prepare 1 teaspoon caraway seeds
- Take 1 teaspoon ground black pepper
- Get 1/3 cup parsley flakes
- Get 1 leaf bay leaf
- Get 2/3 cup sour cream
Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent. Think of this potato soup as you would a potato side, but in liquid form. 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.
Instructions to make Potato and Leek Soup:
- Chop the cabbage, peel the carrots, and fry the bacon. Wash and dice the potatoes.
- Cut the the carrots. Dice the onion. Wash the leek very well. Then slice.
- Add the butter and melt in the pot add all but the sour cream to the melted butter. Crumble the bacon and add. Simmer on low till all the vegetables are tender. About an hour covered.
- Take two cups of broth from the soup. Add the sour cream to the broth you took out and whisk till mixed well.
- Pour mixture back into the soup and incorporate well cover and allow to rest for 15 minutes. Serve I hope you enjoy!!!!!
Serve the soup as the starter to a steak dinner (steak and potatoes, right?), or roasted chicken. Add sautéed leeks and onion, garlic, potato cubes and spices. 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.
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