Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, potato leek soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Potato Leek Soup is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Potato Leek Soup is something which I have loved my entire 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. Potato leek soup is simple to make, but first you have to deal with the leeks. They're notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well.
To begin with this particular recipe, we have to prepare a few components. You can cook potato leek soup using 7 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Potato Leek Soup:
- Make ready 2 large leeks
- Get 600 ml chicken broth
- Get 125 ml butter
- Take 8 potato
- Take to taste Salt, pepper and garlic powder
- Take 3 tsbp of flour
- Make ready 1 tsbsp parsley
Save prep time by peeling and dicing the potatoes while the leeks are cooking in the second step. You can use either Yukon gold or Russet potatoes for this soup. 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.
Steps to make Potato Leek Soup:
- Clean and slice leeks
- Peel, wash and quarter potatoes
- Add leeks, butter, salt and pepper to a microwave dish. Microwave on high for 8 minutes.
- Add chicken broth, potatoes, parsley and garlic powder into a large pot or Dutch oven, boil over medium heat
- Once 8 minutes are up on the microwave, add flour to leeks, mix throughly, microwave for five more minutes.
- Slowly add the leek mixture to the broth stirring constantly to avoid lumps.
- Continue cooking over medium heat. Adjust flavour to your taste. If too bland add broth, if too salty add water.
- Cook until potatoes are soft.
- Serve with ham or bacon and a fresh baguette!
- Please enjoy!
Puree soup in pot using an immersion blender (or working in small batches, puree the soup in a blender, careful not to splatter the hot liquid). Adjust seasonings if necessary, stir in sour cream and garnish with chives. This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of. Stir in half-and-half or cream and heat through.
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