Rural POTATO LEEK SOUP

 RUSTIC POTATO LEEK SOUP

Fixings

2 tablespoons olive oil (or spread)

1 medium white onion, stripped and diced

3 leeks, cut into 1/2-inch half moons (white and light green parts as it were)

1 rib celery, daintily cut

5 cloves garlic, minced

1/2 cup dry white wine

1 1/4 pounds Yukon Gold potatoes, cut into scaled down pieces

6 cups vegetable stock

4 twigs new thyme

2 sound leaves

1/4 teaspoon cayenne

fine ocean salt and newly broke dark pepper

discretionary fixings: custom made bread garnishes, ground Parmesan, cleaved new chives

Directions

Sauté the veggies. Heat olive oil (or spread) in a huge stockpot over medium-high hotness. Add the onion and sauté for 5 minutes, blending incidentally. Add the leeks, celery and garlic and sauté for 3 minutes, blending often.

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Add the potatoes and stock. Add the white wine and utilize a wooden spoon to take off any sautéed bits that are adhered to the lower part of the stockpot. Add the potatoes, vegetable stock, thyme, narrows leaves, cayenne and mix to consolidate.

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Stew. Keep cooking until the soup arrives at a stew. Then, at that point, decrease hotness to medium-low, cover and stew for 10 to 15 minutes, until the potatoes are delicate.

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Season. Eliminate and dispose of the cove leaves and thyme stems. Give the soup a taste and season with whatever amount of salt and dark pepper you think it needs.

Serve. Serve warm, embellished with anything garnishes sound great, and partake in the RUSTIC POTATO LEEK SOUP plans !!!

 Rural POTATO LEEK SOUP VIDEO :