Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, leek, onion and potato soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with Now you can put the whole lot into a blender - leave it to cool a little first - and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl. Potato, leek and onion soup recipe, easy to make and freeze.
Leek, Onion and Potato Soup is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Leek, Onion and Potato Soup is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook leek, onion and potato soup using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Leek, Onion and Potato Soup:
- Make ready 3-4 leeks
- Make ready 1 medium onion
- Prepare 3 medium potatoes peeled
- Make ready 50 g butter
- Get 850 ml vegetable or chicken stock
- Make ready 275 ml whole milk
- Make ready to taste Salt
- Prepare to taste Ground black pepper
- Prepare Fresh Chives or parsley, finely chopped to top soup
- Take 1-2 tbsp creme fraiche per soup bowl
Carrot Soup with Orange Ice CubesOn dine chez Nanou. Leeks - essential for a LEEK soup!! 😂 Though if you are desperate to make this an leeks are obscenely expensive / you can't get your hands on them, substitute for onions; Potatoes - use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk. A smooth, creamy leek and potato soup that's full of flavour. Make it into a meal with plenty of bread and butter.
Steps to make Leek, Onion and Potato Soup:
- Trim the leeks, discard the tough outer layers.
- Slice them finely and wash them in 2-3 changes of water. Drain well.
- Melt the butter in a pan over a medium to low heat and add the leeks, potatoes and onion stirring well. Season with salt and pepper. Allow the vegetables to sweat for 15 minutes over a very low heat.
- Add the stock and milk and bring to a simmering point. Cover and let the soup simmer gently for 20 minutes, or until the vegetables are soft, don't allow the milk to boil.
- Allow to cool slightly then blend into a smooth creamy texture. Return to the heat, check seasoning, add more salt and pepper if needed. Add a tablespoon or two of creme fraiche depending on how creamy you want it.
- Sprinkle some chives or parsley on top to garnish when serving.
Potato leek soup is spring's answer to winter's potato soup. Often touted as "the soup onion," leeks usually play second fiddle in recipes for this classic soup. Melt the butter in a large saucepan on medium heat, and sauté garlic and onions for a few minutes stirring frequently. Potatoes - Go for a fluffy potato, Maris Piper or Russet potatoes if you are in the US work best. I always peel the potatoes for this soup.
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