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.

Soup-strawberry.

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 :

How to Make Potato Leek Soup

 

How to Make Potato Leek Soup

Fixings:

2 pounds Yukon Gold potatoes

3 medium leeks

1 medium yellow onion

4 cloves garlic

4 tablespoons (1/2 stick) unsalted spread

2 teaspoons legitimate salt, in addition to additional on a case by case basis

1 teaspoon newly ground dark pepper, in addition to additional on a case by case basis

2 twigs new thyme

1 dried sound leaf

1 quart low-sodium chicken or vegetable stock (4 cups)

1 cup weighty cream

1 tablespoon finely hacked new chives

Directions:

Strip and cut the potatoes. Strip 2 pounds Yukon Gold potatoes, then cut them into 1-inch pieces.

Cover potatoes with cold water. Place the potatoes in an enormous bowl and cover with cold water.

Prep the vegetables. Meagerly cut the white and light green pieces of 3 medium leeks. Dice 1 medium yellow onion. Mince 4 garlic cloves. Finely hack 1 tablespoon chives.

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Sauté the leeks and onion in spread. Dissolve 4 tablespoons unsalted spread in a huge pot or Dutch stove over medium-low hotness. Add the leeks and onion and cook, mixing frequently, until mellowed and starting to caramelize, around 25 minutes.

Add the garlic. Add the garlic and cook until fragrant and mellowed, around 5 minutes.

Channel the potatoes. Channel the potatoes through a fine-network sifter or colander set over a bowl. Hold the dull potato water.

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Add the potatoes, aromatics, and stock. Add the depleted potatoes, 2 teaspoons fit salt, 1 teaspoon dark pepper, 2 branches new thyme, 1 sound leaf, and 1 quart stock to the pot, and mix to consolidate.

Stew until the potatoes are delicate. Increment the hotness to medium high and heat to the point of boiling. Lessen the hotness depending on the situation and stew until the potatoes are fork-delicate, 18 to 20 minutes. Eliminate from the hotness and let cool for 10 minutes prior to mixing.

Mix the soup. Working in groups, mix the soup in a blender or food processor until smooth. You can likewise mix the soup straightforwardly in the pot with an inundation blender. Get the mixed soup once again to the pot.

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Finish the soup with water and cream. Add 1 1/2 cups of the held bland potato water and 1 cup weighty cream to the soup. Cook over medium hotness until warmed through, around 10 minutes.

Get done with preparing and serve. Taste and season with salt and pepper depending on the situation. Serve finished off with the chives. Appreciate it !!!

Step by step instructions to Make Potato Leek Soup VIDEO

Classic Potato Leek Soup

Classic Potato Leek Soup

Fixings

4 medium leeks, dim green stems eliminated

1/2 enormous white onion, slashed

2 medium chestnut potatoes, stripped and cut into shapes

1 tablespoon flour, use AP gluten free flour for GF

1 tbsp spread

4 cups chicken stock, utilize vegetable stock for veggie lovers

1/2 cup 2% milk

salt and new pepper

Guidelines

Wash leeks cautiously to eliminate all coarseness. I generally cut them on a level plane and separate the rings to ensure no soil remains. Coarsely hack them when washed.

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In a medium soup pot, soften margarine and add flour on low fire.

Utilizing a wooden spoon, blend well. This will thicken your soup and give it a magnificent flavor.

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Add chicken stock, leeks, onion, potatoes and heat to the point of boiling.

Cover and stew on low for around 20-25 minutes, until potatoes are delicate.

Utilizing a drenching blender, mix the soup until smooth adding the milk and changing salt and pepper to taste.Decoupage-tas-tikar-gold.

Serve right away. Cool. Appreciate it!

Classic Potato Leek Soup VIDEO

Potato Leek Soup

 

Potato Leek Soup

Fixings

    3 huge leeks

    2 Tbsp spread

    4 cups chicken stock (or vegetable stock for veggie lover option)*

    2 lbs potatoes (Yukon gold or Russet), stripped, diced into 1/2 inch pieces

    1 1/2 teaspoons genuine salt in addition to additional to taste

    Touch of dried marjoram

    1 or 2 twigs of new thyme, or 1/2 teaspoon dried thyme

    1 straight leaf

    1/4 cup cleaved new parsley

    Sprinkle of Tabasco sauce or other red stew sauce

    White or dark pepper to taste

Strategy

1 Clean and cut the leeks: Cut the leeks longwise, fan them open under running water to remove any soil or mud stowing away inside. Cut of the extreme dim green tops and dispose of (either fertilizer or freeze for making stock). Cut the white and light green pieces of the leeks transversely into 1/4-inch thick cuts. (Perceive How to Clean Leeks)

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2 Cook leeks in spread to relax: Melt margarine on medium hotness in a 3 to 4 quart thick-lined pot. Add the hacked leeks, mix to cover with the margarine. Cover the pot and lower the hotness to low, cook for 10 minutes until the leeks are mellowed. Check to ensure the leeks are not searing.

3 Add stock, potatoes, spices, salt, bring to stew and cook: Add the stock, diced potatoes, narrows leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increment the hotness to high to bring to a stew, then, at that point, bring down the hotness to keep a low stew, and cook for 20 minutes, until the potatoes are cooked through.

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4 Purée the soup: Remove and dispose of the cove leaf and thyme branch. Utilize a drenching blender or standing blender to mix about portion of the soup in the event that you need a stout soup, or every last bit of it assuming you would like your soup to be more smooth.

5 Add parsley, change flavors to taste: Add the parsley, and cook a couple of moments more. Add a couple of runs of Tabasco to taste. Add newly ground pepper and more salt to taste. Appreciate it !!

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Potato Leek Soup VIDEO :

 

CHUNKY POTATO LEEK SOUP RECIPE

CHUNKY POTATO LEEK SOUP RECIPE

Fixings

1 Vidalia Onion cleaved

3 Leeks medium, white and light green parts cleaved

2 Potatoes medium size, red or yellow, cut

1/3 cup Fresh Parsley cleaved

1/3 cup Rice Basmati or Jasmin

1/2 cup Cheese Gruyere, Cheddar, or Moderate Jack, meagerly destroyed

5 cups Chicken Stock Or Vegetable Stock or Water

2 tbsp Butter

Guidelines:

In an enormous soup pot like dutch broiler or other weighty skillet, dissolve margarine and add hacked onions with leeks. Cook for around 5 minutes, blending at times;

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Add cut potatoes and cleaved parsley, cover the pot and cook for an additional 5 minutes;

Add stock or water, cover and cook for around 15 minutes;

Add rice and cook for another 15-20 minutes until the rice is cooked;Planet-mercury.

Switch off the soup, add meagerly destroyed cheddar and blend well, permitting the cheddar to liquefy into the stock;

Check for preparing, add salt and pepper depending on the situation;

Present with a few all the more new parsley and sprinkle of additional virgin olive oil. Cool. Appreciate it!

Stout POTATO LEEK SOUP RECIPE VIDEO :

POTATO LEEK SOUP NO CREAM

 POTATO LEEK SOUP NO CREAM

Fixings

FOR SOUP

2 tbsp (30 ml) olive oil

1 yellow onion

2 stems celery, slashed

4 leeks, white parts in particular

2 garlic cloves, slashed

2 chestnut potatoes, stripped and cubed

½ cup (75 g) of cauliflower

4 cups (950 ml) of chicken stock

1 tsp (6 g) salt

¼ tsp (1.5 g) pepper

2 tbsp (30 ml) chives, minced

FOR CROUTONS:

1 little roll, cut and cleaved (around 2 cups)

2 tbsp (30 ml) olive oil

1 garlic clove, minced

salt and pepper to taste

Directions

In a huge stock pot sauté the onion, celery, leeks, and garlic until delicate and fragrant. Add potatoes, cauliflower and chicken stock. Stew until fork delicate around 10 mins.

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Puree soup in clusters until smooth. Season with salt and pepper and enhancement with new chives and bread garnishes.

For the bread garnishes:

Mars.

Cut roll in round cuts and afterward cut in scaled down pieces. Throw with olive oil, garlic, salt and pepper. Heat at 375F (190 C) for 5-10 mins until brilliant brown.

Top soup with newly clipped chives and bread garnishes. Cool. Partake in the POTATO LEEK SOUP NO CREAM plans !!!

Slow-cooker-balsamic-chicken.

 POTATO LEEK SOUP NO CREAM VIDEO :