Leek, Onion and Potato Soup
Leek, Onion and Potato Soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, leek, onion and potato soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with Now you can put the whole lot into a blender - leave it to cool a little first - and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl. Potato, leek and onion soup recipe, easy to make and freeze.

Leek, Onion and Potato Soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Leek, Onion and Potato Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook leek, onion and potato soup using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Leek, Onion and Potato Soup:
  1. Take 3-4 leeks
  2. Prepare 1 medium onion
  3. Get 3 medium potatoes peeled
  4. Take 50 g butter
  5. Make ready 850 ml vegetable or chicken stock
  6. Make ready 275 ml whole milk
  7. Prepare to taste Salt
  8. Prepare to taste Ground black pepper
  9. Make ready Fresh Chives or parsley, finely chopped to top soup
  10. Take 1-2 tbsp creme fraiche per soup bowl

Stir to coat the veggies well in the butter. Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network. Carrot Soup with Orange Ice CubesOn dine chez Nanou. Add garlic, potatoes, salt, and pepper.

Instructions to make Leek, Onion and Potato Soup:
  1. Trim the leeks, discard the tough outer layers.
  2. Slice them finely and wash them in 2-3 changes of water. Drain well.
  3. Melt the butter in a pan over a medium to low heat and add the leeks, potatoes and onion stirring well. Season with salt and pepper. Allow the vegetables to sweat for 15 minutes over a very low heat.
  4. Add the stock and milk and bring to a simmering point. Cover and let the soup simmer gently for 20 minutes, or until the vegetables are soft, don't allow the milk to boil.
  5. Allow to cool slightly then blend into a smooth creamy texture. Return to the heat, check seasoning, add more salt and pepper if needed. Add a tablespoon or two of creme fraiche depending on how creamy you want it.
  6. Sprinkle some chives or parsley on top to garnish when serving.

This soup was so good and filling! I made a few changes: used chicken broth, added onion and garlic powder, added a. A smooth, creamy leek and potato soup that's full of flavour. Make it into a meal with plenty of bread and butter. Potato leek soup is spring's answer to winter's potato soup.

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