Steps to Make Award-winning CLASSIC leek and potato soup!

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, classic leek and potato soup!. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Potato leek soup, or potage parmentier , is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson , serve it chilled for Vichyssoise — or top it with bacon. Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!

CLASSIC leek and potato soup! is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. CLASSIC leek and potato soup! is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have classic leek and potato soup! using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make CLASSIC leek and potato soup!:

1. Get 2 Medium Potatoes 🥔
2. Take 1 Leek
3. Prepare 1 Onion
4. Make ready 2 Cloves Garlic
5. Prepare 1 Stock Cube
6. Take 1 Tbsp Olive Oil
7. Take 1 Tbsp Vegan Butter
8. Prepare 2 tsp Nutmeg
9. Prepare 1 tsp Salt
10. Get 1 tsp Chilli Flakes
11. Prepare 150 ml Water
12. Prepare 1 Tbsp Soy Sauce
13. Get 2 Tbsp Vegan Unsweetened Milk
14. Get to taste Pepper
15. Make ready (Optional) 1 Tbsp Flour

Of the winter soups, leek and potato is one of the most comforting and familiar - and Darina Allen's makes the most of seasonal, local veg. Leek and potato soup is a classic British recipe, it is a winter favourite when served warm. 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. Classic potato leek soup has all the comforts of cold weather-cooking wrapped into one — a good bit of butter, slightly caramelized leeks and onions, creamy Yukon gold potatoes, and a splash of heavy cream for good measure.

Instructions to make CLASSIC leek and potato soup!:

1. Peel and chop the potato. Take a large saucepan and boil until soft in the water with some salt and the oil.
2. 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.
3. 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.
4. 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.
5. I served mine with some seeds, virgin olive oil and rocket! Enjoy 😋

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. Classic potato leek soup has all the comforts of cold weather-cooking wrapped into one — a good bit of butter, slightly caramelized leeks and onions, creamy Yukon gold potatoes, and a splash of heavy cream for good measure. Our version of this homey vegetarian soup takes little lift on your part, while. 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. While many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice 'em real thin, and stir-fry them until crispy and golden.

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