Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, 🥒🥔🍝leek and potato soup🍝🥔🥒. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
🥒🥔🍝Leek and potato soup🍝🥔🥒 is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. 🥒🥔🍝Leek and potato soup🍝🥔🥒 is something that I’ve loved my entire life.
Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 🥒🥔🍝leek and potato soup🍝🥔🥒 using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make 🥒🥔🍝Leek and potato soup🍝🥔🥒:
- Get 450 g leeks, sliced 450 g potatoes, peeled and diced
- Make ready 1 litre vegetable or chicken stock(1 & 1/2 cubes)
- Make ready 200 ml milk 1 medium onion, chopped
- Take 1 garlic clove, crushed 2 tbsp butter or oil
- Take Salt to taste & (already salt in a cubes) Black Pepper to taste
- Prepare Big pinch of thyme Garnish with parsley (optional)
The best part: You can serve it cold or hot, depending on the season. The enduring popularity of potato and leek soup is no mystery. The two vegetables are a perfect pair: Potatoes lend the soup a comforting starchiness. A smooth, creamy leek and potato soup that's full of flavour.
Instructions to make 🥒🥔🍝Leek and potato soup🍝🥔🥒:
- Melt the butter in a large pan. Add the leeks, onion, potatoes and garlic. Stir well then cover and cook over a low heat for 10 minutes. - Pour in the stock and the milk. Season with salt, pepper and herbs (if desired). Simmer gently for 15 minutes then allow to cool slightly.
- Process the soup using a processor or hand blender. Bring back to the boil and serve. - Garnish with some chopped parsely to serve. - - #Tip: - - This soup freezes well up to one week.
Make it into a meal with plenty of bread and butter. Add the vegetable stock and bring to the boil. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too.
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