How to Make Any-night-of-the-week Leek & Potato Soup

Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Homemade Leek & Potato Soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Leek & Potato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Leek & Potato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Leek & Potato Soup is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Leek & Potato Soup using 9 ingredients and 6 steps. Here is how you cook that.

Here is a standard recipe for leek, which are grown in the cold winter. For variation, add cheese to change the flavor of this simple soup. The key is to cook the leek slowly to bring out the flavor, but don't burn it. If you like a richer flavor, substitute part of the amount of milk with heavy cream. This has a substantially thick consistency. Adjust the thickness as desired. Recipe by KT121

Ingredients and spices that need to be Prepare to make Leek & Potato Soup:

1. 1 large Leek (Shimonita or Japanese leeks)
2. 2 medium Potatoes
3. 200 ml Milk
4. 1 tbsp Butter
5. 400 ml Consommé or vegetable soup stock (dissolved in water)
6. 1 clove Garlic
7. 1 Bay leaf
8. 1 Salt and black pepper
9. 1 Croutons, parsley

Instructions to make to make Leek & Potato Soup

1. Thoroughly wash the leek and remove the green stalk. Roughly chop the white stalk. Peel the potatoes and dice into 1 cm cubes.
2. Melt the butter in a pot, and add the minced garlic and the leek from Step 1. Cook, but be careful not to burn it.
3. Add the potatoes. Lightly cook, then add the soup stock and the bay leaf and bring to a boil. Simmer for 15 minutes until the potatoes are cooked through.
4. Remove any scum and the bay leaf, and mix in a food processor or blender. Be careful since it's hot.
5. Heat again and add the milk. Once it's heated, flavor with salt and black pepper and it's complete.
6. Serve with croutons to taste.

While this is certainly not the end all be guide to cooking quick and easy lunches it is good food for thought. The hope is that will get your creative juices flowing so that you can prepare wonderful lunches for the own family without needing to perform too much heavy cooking at the practice.

So that is going to wrap it up with this exceptional food Recipe of Any-night-of-the-week Leek & Potato Soup. Thank you very much for your time. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!