Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, creamy leek and potato soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Creamy Leek and Potato Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Creamy Leek and Potato Soup is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have creamy leek and potato soup using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Creamy Leek and Potato Soup:
- Make ready 4 Leeks, chopped
- Take 2 medium potatoes diced
- Prepare 1 bulb of Garlic finely sliced
- Prepare onion medium finely sliced
- Take 900 ml hot stock (chicken or vegetable) use a couple of cubes
- Prepare 200 ml Whole fat milk
- Prepare Olive oil or spray low calorie oil
- Get Salt and Pepper
The leek and potato pairing starts with the creamy, starchy potato and enhances it with the fresh, pungent, oniony flavor of the leeks. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. Feel free to peel your potatoes, especially if you want an ultra creamy soup. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth.
Instructions to make Creamy Leek and Potato Soup:
- Using a large pan place on a medium heat, spray or drizzle with oil. Throw in the leeks to gently soften. I think the best way to make the soup full of flavour is to be patient allowing them to soften slowly. Whilst they are softening, chop the onion and garlic and then throw in the pan stirring well. Meanwhile stirring regularly, chop up the potatoes.
- After about 15 minutes the leeks and onions should be reduced and sweated down. Next add the stock to the mixture, add the milk and potatoes. Bring up to boil and a gentle simmer.
- Add salt and pepper to taste. The soup needs to bubble for about 20 - 25 minutes until the potatoes are soft. Next blitz the soup in a blender. If you like your soup chunky don't bother with this next bit! Serve up and Enjoy! Yum
Leeks and potatoes are both classic ingredients in Irish cooking. Despite their subtle flavor, leeks combine with potatoes to make this wonderful soup that our family enjoys during the cold winter months, which is perfect since leeks are in season from October through May. This creamy leek soup calls for a full, mellow wine that echoes its richness such as a white Graves with a good proportion of Sémillon. Leek and Potato Soup is a thick and creamy classic French Potato Soup that starts with garlic butter in which leeks are slowly sautéed to bring out the sweet flavour. It's simple to make, cosy and comforting yet also luxurious and elegant.
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