Creamy Leek and Potato Soup. 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.
Potato and leek soup is one of the most satisfying creamy soups. It's like eating a bowl of baked potato, especially cooked, diced bacon is added. Peel the potatoes and cut them into pieces about the same size as the leeks.
Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, creamy leek and potato soup. One of my favorites. This time, I am going to make it a 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 foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Creamy Leek and Potato Soup is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have creamy leek and potato soup using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Creamy Leek and Potato Soup:
- {Take 4 of Leeks, chopped.
- {Make ready 2 of medium potatoes diced.
- {Get 1 of bulb of Garlic finely sliced.
- {Prepare of onion medium finely sliced.
- {Get 900 ml of hot stock (chicken or vegetable) use a couple of cubes.
- {Get 200 ml of Whole fat milk.
- {Take of Olive oil or spray low calorie oil.
- {Take of Salt and Pepper.
In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat. 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.
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. Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter, from BBC Good Food. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe. 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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