Potato and Leek Soup
Potato and Leek Soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, potato and leek soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Potato and Leek Soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Potato and Leek Soup is something which I’ve 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 particular recipe, we have to first prepare a few components. You can cook potato and leek soup using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Potato and Leek Soup:
  1. Take 6 medium potatoes, peeled and cubed
  2. Prepare 2 leeks cleaned and chopped, white and light green part
  3. Make ready 1 (14.5 oz) can chicken broth
  4. Get 1 Tbs butter
  5. Prepare 1 1/2 cups heavy cream

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. Think of this potato soup as you would a potato side, but in liquid form.

Steps to make Potato and Leek Soup:
  1. In 3 qt sauce pan simmer potatoes in chicken broth until very tender
  2. In a skillet melt butter and sauté leeks until tender, do not brown
  3. When potatoes are tender, mash in broth, add leeks and cream
  4. Simmer another 5 to 10 minutes, season with salt and white pepper
  5. If you prefer it very smooth, after adding leeks blend a blender in batches before adding cream

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. 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. Add sautéed leeks and onion, garlic, potato cubes and spices.

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