Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, potato and leek soup. 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 favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Potato and Leek Soup is something that I’ve loved my whole life. They are nice and they look fantastic.
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 particular recipe, we must prepare a few ingredients. You can have potato and leek soup using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Potato and Leek Soup:
- Make ready 6 medium potatoes, peeled and cubed
- Prepare 2 leeks cleaned and chopped, white and light green part
- Get 1 (14.5 oz) can chicken broth
- Prepare 1 Tbs butter
- Prepare 1 1/2 cups heavy 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.
Steps to make Potato and Leek Soup:
- In 3 qt sauce pan simmer potatoes in chicken broth until very tender
- In a skillet melt butter and sauté leeks until tender, do not brown
- When potatoes are tender, mash in broth, add leeks and cream
- Simmer another 5 to 10 minutes, season with salt and white pepper
- If you prefer it very smooth, after adding leeks blend a blender in batches before adding cream
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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