Recipe of Super Quick Homemade Creamy Leek and Potato Soup

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.

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. 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.

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy leek and potato soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really 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 favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. 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 must first prepare a few ingredients. 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:

  1. {Prepare 4 of Leeks, chopped.
  2. {Make ready 2 of medium potatoes diced.
  3. {Make ready 1 of bulb of Garlic finely sliced.
  4. {Get of onion medium finely sliced.
  5. {Prepare 900 ml of hot stock (chicken or vegetable) use a couple of cubes.
  6. {Make ready 200 ml of Whole fat milk.
  7. {Get of Olive oil or spray low calorie oil.
  8. {Prepare of Salt and Pepper.

Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. 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. The leek and potato pairing starts with the creamy, starchy potato and enhances it with the fresh, pungent, oniony flavor of the leeks.

Steps to make Creamy Leek and Potato Soup:

  1. 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..
  2. 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..
  3. 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.

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. 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. 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.

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