Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy potatoes and leeks soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
creamy potatoes and leeks soup is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. creamy potatoes and leeks soup is something which I’ve loved my whole life. They’re fine and they look fantastic.
Food, beds, collars, toys & more for your cat. Heat the oil in a large pan and add the onions, potatoes and leeks. Add the vegetable stock and bring to the boil. Season well and simmer until the.
To begin with this recipe, we must first prepare a few ingredients. You can have creamy potatoes and leeks soup using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make creamy potatoes and leeks soup:
- Take 750 grams potatoes
- Take 2 large leeks
- Take 100 grams butter
- Make ready 1 1/2 liter chicken stock
- Get 1/2 cup thick cream
- Take 1 salt
- Take 1 black pepper
Stir cornflour into stock and pour stock into pot. Add the potatoes and bring to the boil. Directions In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Heat the olive oil in a large soup pot over a medium heat.
Steps to make creamy potatoes and leeks soup:
- chop potatoes & leeks in small pieces
- melt butter in a pot and add potatoes & leeks and sauté for about 3 or 4 minutes
- add chicken stock , bring it to a boil then reduce heat cook potatoes & leeks for 20 minutes make sure the potatoes are soft
- wait for 10 minutes allow it to cool down abit use a hand held blender, blitz until potatoes & leeks are smooth
- add and stir in cream and bring it back to a simmer add seasoning (salt)
- serving couple of pinch of creak black pepper
- enjoy
Directions In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Heat the olive oil in a large soup pot over a medium heat. TIP: If the leeks start to scorch on the bottom of the pan, reduce the heat slightly and add a small splash of water. Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Add in the thyme, rosemary and coriander powder and sauté.
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