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.
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.
Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, creamy leek and potato soup. One of my favorites food recipes. This time, I am going to make it a 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 recent trending foods on earth. It's simple, it is quick, it tastes delicious. It's enjoyed by millions every day. They are fine and they look fantastic. Creamy Leek and Potato Soup is something that I've loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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.
- {Take 2 of medium potatoes diced.
- {Make ready 1 of bulb of Garlic finely sliced.
- {Prepare of onion medium finely sliced.
- {Take 900 ml of hot stock (chicken or vegetable) use a couple of cubes.
- {Get 200 ml of Whole fat milk.
- {Prepare of Olive oil or spray low calorie oil.
- {Prepare of 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.
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. The potato leek soup is one of the recipes I prepared for my week experiencing the SNAP food challenge. In spite of the name, this creamy vegan potato leek soup contains not a drop of cream, cashew cream, coconut milk, soy milk, or any other dairy substitutes. Leeks and potatoes are both classic ingredients in Irish cooking.
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