Leek in my potato soup
Leek in my potato soup

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, leek in my potato soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Top-rated appliances from the best brands. Free UK delivery on eligible orders! Heat the oil in a large pan and add the onions, potatoes and leeks. Add the vegetable stock and bring to the boil.

Leek in my potato soup is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Leek in my potato soup is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook leek in my potato soup using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Leek in my potato soup:
  1. Make ready 3 large leeks, washed
  2. Get 1 small yellow onion
  3. Take 3 cloves garlic, pressed or chopped
  4. Prepare 2 large baking potatoes
  5. Get 8 cups water or chicken broth
  6. Take 1 tbsp basil
  7. Prepare 3 slices bacon (optional)
  8. Take 1 tsp salt (if no bacon)
  9. Prepare 1/2 tbsp black pepper
  10. Take 1 cup milk
  11. Take 1 stick butter (4 tbsp)

Add salt and give a stir to slightly fry the vegetables. Put the potatoes, onions, most of the leeks (keep a handful of the white leek for later) and chicken stock into a soup maker and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter.

Instructions to make Leek in my potato soup:
  1. Get a big pot.. this makes a lot and feel free to cut this in half, works well.wash, peel and slice the potatoes.
  2. If you opt for bacon (which adds and amazing flavor) cook it now… crispy but not burnt
  3. Slice the leeks and onions first, and your garlic.. (use the green part of the leeks… adds colour to the soup)melt the butter in the pot on high heat stirring well then add the leeks and onions until they look soft. Add garlic and let cook for a few minutes.. stir making sure nothing burns or sticks
  4. Toss in the broth or water, potatoes, basil or salt if no bacon.
  5. Boil and bring to a simmer for 45 mins or until the potatoes are soft.
  6. Use an immersion blender or transfer mixture to a stand blender until smooth
  7. Return entire mixture to pot and add milk.. summer for a few minutes until it looks nice and mixed..
  8. Please enjoy.. this was taken from 100 year old Scottish cook book my family has passed down to me. Serve with a hearty bread

Make sure you don't fill the soup maker above the max fill line. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Peel the potato and cut into small chunks. In a large pot heat up the oil, add the bay leaf, allspice berries, celery root, onion and leeks. Add the potatoes, pepper and onion granules, most of the stock, cover and bring to the boil.

So that’s going to wrap it up with this exceptional food leek in my potato soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!