Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, classic leek and potato soup!. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Heat the butter in a large wide pot over medium heat. Leek and potato soup is a classic British recipe, it is a winter favourite when served warm. But cold, the soup is perfect for a summer lunch or even on a picnic Leek and potato soup is also known as Vichyssoise and is believed to have originated in France though there are many other claims on the origin of this classic soup. This savory leek and potato soup can be left chunky or blended smooth, but the best part is the crunchy garnish that tops each bowl.
CLASSIC leek and potato soup! is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. CLASSIC leek and potato soup! is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook classic leek and potato soup! using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make CLASSIC leek and potato soup!:
- Make ready 2 Medium Potatoes 🥔
- Make ready 1 Leek
- Make ready 1 Onion
- Prepare 2 Cloves Garlic
- Get 1 Stock Cube
- Prepare 1 Tbsp Olive Oil
- Prepare 1 Tbsp Vegan Butter
- Make ready 2 tsp Nutmeg
- Get 1 tsp Salt
- Get 1 tsp Chilli Flakes
- Get 150 ml Water
- Get 1 Tbsp Soy Sauce
- Get 2 Tbsp Vegan Unsweetened Milk
- Prepare to taste Pepper
- Prepare (Optional) 1 Tbsp Flour
I love how this Leek Soup can be Couch Food OR an elegant starter for a dinner party. This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of. The enduring popularity of potato and leek soup is no mystery.
Instructions to make CLASSIC leek and potato soup!:
- Peel and chop the potato. Take a large saucepan and boil until soft in the water with some salt and the oil.
- Chop the leek and onion. Chop the garlic and fry in a non-stick pan. Melt the butter until it froths, then add the leek, onion and garlic. Fry until soft.
- Add the stock cube to the potato water, crumble in to make sure it dissolves. Add the leek and onion, make sure you get all of the butter in! Add the chilli flakes and nutmeg and soy sauce.
- Simmer on a low heat for 10 minutes or so, if the stock tastes bland simply add another stock cube. Add the milk and flour if you prefer the soup to be thicker. Take off the heat and leave to cool for a few minutes, then blend to a smooth paste. Stir through some cracked pepper.
- I served mine with some seeds, virgin olive oil and rocket! Enjoy 😋
This version is thickened with potatoes instead of. The enduring popularity of potato and leek soup is no mystery. The two vegetables are a perfect pair: Potatoes lend the soup a comforting starchiness, and leeks provide a mild, sweet tang. The French take on this soup, called vichyssoise, involves a generous dash of heavy cream—it's usually a chilled summer soup. Melt the butter over medium heat in a large soup pot.
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