Recipe of Gordon Ramsay Leek, Carrot & Potato Soup

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, leek, carrot & potato soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Leek, Carrot & Potato Soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Leek, Carrot & Potato Soup is something which I have loved my entire life.

Simmer potatoes, leeks, carrots, and celery in a mixture of vegetable and chicken broth and blend until Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until.. The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve.

To get started with this particular recipe, we must first prepare a few components. You can cook leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Leek, Carrot & Potato Soup:

1. Take 1 large leek, in 1 cm slices
2. Make ready 1 large potato, diced
3. Get 2 cloves garlic, chopped
4. Take 1 onion, roughly chopped
5. Prepare 1 carrot, diced
6. Make ready 1 litre vegetable stock. “Marigold” bouillon powder works well
7. Take Oil
8. Take Butter, preferably unsalted

If you use vegetable stock, this becomes a hearty vegan meal. This warm, hearty and comforting Vegan Potato, Leek, Carrot Soup is so flavorful, savory and easy to prepare, its dairy-free and gluten-free. Carrots and leeks make a hearty, healthy soup that's great for lunch - or perfect for a winter dinner party starter. This is a no-fuss dinner that you can make in an hour.

Instructions to make Leek, Carrot & Potato Soup:

1. Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
2. Add the garlic, stir and continue fry for another minute.
3. Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
4. Add the potato, carrot and stock. Stir well, cover and bring to the boil.
5. Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
6. Remove from heat, taste and season to taste.
7. Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
8. Serve piping hot, with fresh rolls or chunks of granary bread.

Carrots and leeks make a hearty, healthy soup that's great for lunch - or perfect for a winter dinner party starter. This is a no-fuss dinner that you can make in an hour. Experience abundant and efficient features fitted in the carrot cabbage leeks at the lowest prices. This is a amazing soup that I have been doing for years now. It is a take on leek and potato but much better.

So that is going to wrap this up for this special food leek, carrot & potato soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!