Leek, Onion and Potato Soup
Leek, Onion and Potato Soup

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, leek, onion and potato soup. It is one of my favorites. This time, I will 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 foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Leek, Onion and Potato Soup is something that I have loved my entire life.

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. 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 begin with this particular recipe, we must first prepare a few ingredients. 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:
  1. Prepare 3-4 leeks
  2. Prepare 1 medium onion
  3. Make ready 3 medium potatoes peeled
  4. Get 50 g butter
  5. Make ready 850 ml vegetable or chicken stock
  6. Get 275 ml whole milk
  7. Get to taste Salt
  8. Make ready to taste Ground black pepper
  9. Make ready Fresh Chives or parsley, finely chopped to top soup
  10. Take 1-2 tbsp creme fraiche per soup bowl

Leek and Potato Soup, made with healthy vegetables and creamy potatoes, is rich and comforting without the need for heavy creams or butter. Being the vegetable lover that I am, I wanted to add more than just potatoes and leeks to this leek and potato soup. View top rated Leek onion potato soup vegetarian recipes with ratings and reviews. Add the leeks and potatoes, and give everything a good stir.

Steps to make Leek, Onion and Potato Soup:
  1. Trim the leeks, discard the tough outer layers.
  2. Slice them finely and wash them in 2-3 changes of water. Drain well.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle some chives or parsley on top to garnish when serving.

Ladle into bowls, and finish with a grind of black pepper and a few snipped chives. This potato and leek soup will keep for up to three days in an airtight container in the fridge. Add leeks, potatoes, and onion to heated pot. Saute until onion is just translucent. Add broth and bring soup to a boil.

So that is going to wrap this up with this special food leek, onion and potato soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!