Potato and Leek Soup
Potato and Leek Soup

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, potato and leek soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Potato and Leek Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Potato and Leek Soup is something which I have loved my whole life. They’re fine 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. Potato leek soup, or potage parmentier, is a French classic.

To begin with this particular recipe, we must prepare a few components. You can cook potato and leek soup using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Potato and Leek Soup:
  1. Prepare 10 (800 g) small potatoes
  2. Get 4 Leeks
  3. Prepare 1 Tbsp (30 g) Butter
  4. Take 2 cups (480 ml) water
  5. Take 1-2 branches fresh thyme
  6. Take 1/2 tsp salt, more to taste
  7. Make ready 2 cups (480 ml) Milk

Meanwhile, saute leeks in butter until translucent. 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. What to Serve with Potato Leek Soup.

Steps to make Potato and Leek Soup:
  1. Peel the potatoes and cut into quarters. Cut the white parts of the leeks into about 1 cm pieces.
  2. Melt butter in a pot and saute the leeks until they start to get soft. Sautéing them helps bring out the flavor!
  3. Add the potatoes, salt, water and thyme. Bring to a boil then turn heat to low. Let simmer for about 20 minutes.
  4. 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.
  5. Add more salt to taste and serve.

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. 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.

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