Potato And Leek Soup

Step 1 a medium Dutch oven, heat oil butter medium heat. Add potatoes, leeks and celery. Cook, stirring, the leeks tender, 6 8 minutes. Add garlic cook, stirring, fragrant, 30 seconds.

Learn to a classic potato leek soup chicken vegetable broth, Yukon gold Russet potatoes, fresh herbs. soup easy, creamy, satisfying, can frozen reheated.

Learn to a creamy potato leek soup butter, chicken broth, potatoes, heavy cream. ingredients, directions, nutrition facts, reviews home cooks tried recipe.

Learn to a classic French potato leek soup this easy recipe. You'll butter, leeks, garlic, potatoes, broth, thyme, bay leaves, cream, salt pepper.

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Why You'll Love Potato Leek Soup. Rich & Velvety: heavy cream creates luxurious, smooth texture elevates soup a restaurant-quality dish. Comforting Classic: Potato and leek soup a comforting experience perfect chilly days. Time-Saver: simple ingredients straightforward instructions, recipe ideal busy weeknights meal prep.

Heat butter a large wide pot medium heat. Add garlic, leeks and onion cook, covered, stirring occasionally, soft not browned, 12 minutes.

Learn to a light creamy potato-leek soup two methods: with potato ricer one a blender. Find why ricing potatoes the key avoiding gluey texture how add buttermilk tang brightness.

Melt butter a large saucepan medium heat. Add onion garlic; cook, stirring frequently, slightly softened, 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, pepper; bring a boil.

Make soup: Chop white light green parts the leeks. Wash well. Heat butter a large pot Dutch oven medium heat. Add leeks, salt, several grinds pepper cook 8 10 minutes, stirring occasionally, until leeks soft.

Heat oven: 375°F. Prepare leeks: Trim the root ends the leeks and split leek lengthwise. Slice white light green parts 1/4-inch-thick. Place sliced leeks a bowl cold water swish leeks around, separating layers, letting sand/dirt fall the bottom.