Easy Way to Cook Perfect Creamy Leek and Potato Soup

Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a special dish, Creamy Leek and Potato Soup. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Creamy Leek and Potato Soup Recipe. 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.

You can cook Creamy Leek and Potato Soup using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Creamy Leek and Potato Soup

1. You need 4 of Leeks, chopped.
2. You need 2 of medium potatoes diced.
3. Make ready 1 of bulb of Garlic finely sliced.
4. Take of onion medium finely sliced.
5. Make ready 900 ml of hot stock (chicken or vegetable) use a couple of cubes.
6. You need 200 ml of Whole fat milk.
7. Prepare of Olive oil or spray low calorie oil.
8. Make ready of Salt and Pepper.

Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too.Feel free to peel your potatoes, especially if you want an ultra creamy soup.Leaving the skin on does have its nutritional benefits, but may not blend up as smooth.Potato and leek soup is one of the most satisfying creamy soups.

Creamy Leek and Potato Soup instructions

1. Using a large pan place on a medium heat, spray or drizzle with oil.  Throw in the leeks to gently soften. I think the best way to make the soup full of flavour is to be patient allowing them to soften slowly.  Whilst they are softening, chop the onion and garlic and then throw in the pan stirring well.
Meanwhile stirring regularly, chop up the potatoes..
2. After about 15 minutes the leeks and onions should be reduced and sweated down.  Next add the stock to the mixture, add the milk and potatoes.  Bring up to boil and a gentle simmer..
3. Add salt and pepper to taste.
The soup needs to bubble for about 20 - 25 minutes until the potatoes are soft.  Next blitz the soup in a blender. If you like your soup chunky don't bother with this next bit!
Serve up and Enjoy!  Yum.

When the potatoes are tender, stir in the fried leeks, heavy cream and bacon.Stir to blend and remove from heat.This creamy leek soup calls for a full, mellow wine that echoes its richness such as a white Graves with a good proportion of Sémillon.

It's like eating a bowl of baked potato, especially cooked, diced bacon is added.The leek and potato pairing starts with the creamy, starchy potato and enhances it with the fresh, pungent, oniony flavor of the leeks.Leeks and potatoes are both classic ingredients in Irish cooking.They grow well in Irish soil, and were staple crops for many Irish families who could grow both in their gardens.Every time I make this leek and potato soup, my whole family raves about it and asks for second and third helpings.