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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, leek, onion and potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Leek, Onion and Potato Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Leek, Onion and Potato Soup is something which I have loved my whole life.

Potato, leek and onion soup recipe, easy to make and freeze. Leek and potato soup can be served hot or cold, also called Vichyssoise. Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

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

In a large saucepan, gently melt the butter; add the leeks, potatoes and onion. Potato Leek and Carrot SoupFamily Food and Travel. A smooth, creamy leek and potato soup that's full of flavour. Make it into a meal with plenty of bread and butter.

Instructions 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.

Add the vegetable stock and bring to the boil. 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. A lovely fresh soup for spring. Serve with a drizzle of hot sauce and some crusty bread.

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