Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, leek, onion and potato soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Leek, Onion and Potato Soup is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Leek, Onion and Potato Soup is something which I have loved my entire life. They’re nice and they look fantastic.
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 and potato soup can be served hot or cold, also called Vichyssoise.
To get started with this particular recipe, we must first prepare a few components. You can have leek, onion and potato soup using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Leek, Onion and Potato Soup:
- Prepare 3-4 leeks
- Take 1 medium onion
- Get 3 medium potatoes peeled
- Make ready 50 g butter
- Make ready 850 ml vegetable or chicken stock
- Get 275 ml whole milk
- Take to taste Salt
- Prepare to taste Ground black pepper
- Get Fresh Chives or parsley, finely chopped to top soup
- Prepare 1-2 tbsp creme fraiche per soup bowl
This soup was so good and filling! Split lengthways and chop finely, wash and drain. In a large saucepan, gently melt the butter; add the leeks, potatoes and onion. Stir to coat the veggies well in the butter.
Steps to make Leek, Onion and Potato Soup:
- Trim the leeks, discard the tough outer layers.
- Slice them finely and wash them in 2-3 changes of water. Drain well.
- 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.
- 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.
- 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.
- Sprinkle some chives or parsley on top to garnish when serving.
In a large saucepan, gently melt the butter; add the leeks, potatoes and onion. Stir to coat the veggies well in the butter. Potato leek soup is spring's answer to winter's potato soup. Often touted as "the soup onion," leeks usually play second fiddle in recipes for this classic soup. Carrot Soup with Orange Ice CubesOn dine chez Nanou.
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