Recipe of Homemade Creamy Potato Leek Soup

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, creamy potato leek soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Potato leek soup, or potage parmentier , is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson , serve it chilled for Vichyssoise — or top it with bacon. All Reviews for Creamy Potato Leek Soup II.

Creamy Potato Leek Soup is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Creamy Potato Leek Soup is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have creamy potato leek soup using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Creamy Potato Leek Soup:

1. Get Butter
2. Get Leek, chopped
3. Take Onion, chopped
4. Get Potatoes, cubed(small)
5. Make ready Water
6. Make ready Cooking Cream
7. Get Garlic powder(really 1/8, didn't have that option)
8. Make ready Pepper (really1/8)
9. Prepare Sea Salt

It's like eating a bowl of baked potato, especially cooked, diced bacon is added. Potato and leek soup gives you one of the great flavor and texture combinations in all the culinary arts. The leek and potato pairing starts with the. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too.

Instructions to make Creamy Potato Leek Soup:

1. In a large pot melt butter and sauté onion and leek for about 10 minutes.
2. Add the water and potatoes, bring to a boil then let simmer for 25 to 30 minutes.
3. Let it cool enough so as not to crack your blender. Place in blender and blend until most everything is smooth.
4. Place back in pot on low heat, add the cream, garlic, salt and pepper ( or to your taste)
5. Ready to eat! Things my family and I think would also be great with this: a sprinkle of chili powder or hot sauce once served, or some chopped up bits of cooked bacon after it has been blended and back in the pot, just a nice grilled cheese, or some crusty bread.

The leek and potato pairing starts with the. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. Feel free to peel your potatoes, especially if you want an ultra creamy soup. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC.

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