Leek and Potato Soup

Leek and Potato Soup
Leek and Potato Soup

This recipe stroked my mind at the perfect time. As I have been having a crazy busy week and if it wasn’t on my mind, I may not have dinner on the table. This soup has lots of flavors and is very easy to prepare. This is what I imagine that I would eat on a busy week if I have to have something wholesome. So gorge ahead and enjoy the soup making ceremony.

This recipe stroked my mind at the perfect time. As I have been having a crazy busy week and if it wasn’t on my mind, I may not have dinner on the table.

Leek and Potato Soup
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

This recipe stroked my mind at the perfect time. As I have been having a crazy busy week and if it wasn’t on my mind, I may not have dinner on the table. This soup has lots of flavors and is very easy to prepare. This is what I imagine that I would eat on a busy week if I have to have something wholesome. So gorge ahead and enjoy the soup making ceremony.

Course: Healthy, Soups, Vegetarian
Cuisine: Vietnamese
Servings: 4 people
Calories: 250 kcal
Ingredients
  • 1.7 oz (50 gram) Butter
  • 1 Leek sliced white part only plus extra julienned and deep fried to garnish
  • 1 small Onion same size as potatoes
  • ½ teaspoon Cumin powder
  • 17.5 oz (500 gram) Potatoes peeled and chopped
  • 27 fl oz (800 ml) Vegetable stock you can also use chicken stock if you want to have as non-veg
  • Salt to taste
  • Pepper to taste
  • 4 fl oz (125 ml) Full fat milk
  • 5 fl oz (145 ml) Cream
  • A small knob of Butter for garnishing
  • Fresh chives finely chopped for garnishing
Instructions
  1. In a saucepan melt the butter.

  2. When it foams add the potatoes, onions, and leeks and toss them until they are well coated.

  3. Now season well with salt and pepper and toss again.

  4. Put a disc of greaseproof paper on top of the vegetables and cover the sauce with the lid.

  5. Cook over a gentle heat for 10 minutes or until the vegetables are soft but not colored.
  6. Now uncover the pan and discard the paper.

  7. Pour the Stock into the pan and bring to a boil and simmer until the vegetables are just cooked; for about 5 minutes.

  8. NOTE

    Do not overcook as it will lose its flavor.

  9. Then puree it in the blender until it is smooth.

  10. NOTE

    Taste and adjust the seasoning.

  11. Now return the soup to the pan and stir in 3 quarters of the cream and all of the milk.

  12. To give the finishing touch to the soup, finely shred the white leek and gently cook it in the hot butter for few minutes, until it is softened but not colored.

  13. Then simmer the flame and stir it with the ladle.

  14. When it is slightly thickened, pour the soup into the warm bowls.

SERVE
  1. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks, chives and black pepper before serving.

OUR DINE TABLE
  1. My leek and potato soup are completely ready and I’m too ready to die off. I’m ready to have it with toasts which are the most comforting meal for me.

Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 250
Fat 18 g
Carbohydrate 18 g
Fiber 3 g
Protein 5 g
Salt 0.7 g
Article Tags:
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Article Categories:
Healthy Foods · Soups · Vegetarian

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