Irmgards Cream of Leek & Potato Soup
Irmgards Cream of Leek & Potato Soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, irmgards cream of leek & potato soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. This light meal provides a combination of warm and creaming soup textures with crunchy leeks with aromatic smells that is signature of Thai cuisine. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon.

Irmgards Cream of Leek & Potato Soup is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Irmgards Cream of Leek & Potato Soup is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook irmgards cream of leek & potato soup using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Irmgards Cream of Leek & Potato Soup:
  1. Take 358 grams leeks chopped
  2. Get 86 grams white onion peeled & chopped
  3. Prepare 311 grams potatoes peeled and cubed
  4. Take 900 ml Cold water
  5. Take 1/2 tsp garlic powder
  6. Get 1 tsp Apple cider vinegar
  7. Make ready 1 veg stock cube I used knorr
  8. Take 4 tbsp coconut milk or single cream I used coconut milk

A pinch of freshly chopped chives and a swirl of creamy white yogurt add just the right contrasting touches to this classic cream of leek and potato soup. "Cream of" soups have always been some of my favorites. They really bring out the flavor of the vegetables and love their creamy texture. The Jerusalem artichoke, also called sunchoke, is native to eastern North America. It's a root vegetable and is actually related to the sunflower.

Instructions to make Irmgards Cream of Leek & Potato Soup:
  1. Add veg to medium pan. I used an 8 in 1
  2. Add water, crumble veg stock cube on, sprinkle garlic powder and add cider vinegar & stir
  3. Pop lid on and put on medium heat for 30-45 minutes until veg cooked. I used 140°
  4. Take off heat let cool for few minutes then carefully blend smooth with stick blender. Add coconut milk or cream and stir in. ( I forgot to add mine so did it after dividing)
  5. Divide into bowls & serve or cool, lid and keep I the fridge. Upto 4 days. I got 1308 grams
  6. Enjoy 😲

She is noted for her portrayals of the life of women in the Weimar Republic as well as the early years. See if your friends have read any of Irmgard Keun's books. A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year , from BBC Good Food. Meanwhile, heat the butter in a pan, then add the leeks. This Healthy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesn't skimp on the flavor!

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