Potato and Leek Soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, potato and leek soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Potato and Leek Soup is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Potato and Leek Soup is something which I have loved my whole life.

Garden At Home With Sarah Raven, Wide Range of Products Available Online Looking For Potato And Leek Soup? Find Potato And Leek Soup now! Heat the oil in a large pan and add the onions, potatoes and leeks. Add the vegetable stock and bring to the boil.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook potato and leek soup using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Potato and Leek Soup:
  1. Prepare 1 quart chicken broth
  2. Take 2⁄3 pound smoked bacon
  3. Take 3 cups chopped savory cabbage
  4. Make ready 6 medium sized potatoes
  5. Make ready 2 large carrots
  6. Make ready 1 leek
  7. Prepare 1 medium onion
  8. Make ready 1-1⁄2 teaspoon pink Himalayan salt
  9. Get 1 teaspoon caraway seeds
  10. Make ready 1 teaspoon ground black pepper
  11. Prepare 1⁄3 cup parsley flakes
  12. Take 1 leaf bay leaf
  13. Prepare 2⁄3 cup sour cream

Add the leek, potatoes, bay leaf and thyme. Heat butter slowly in pan till melted. Pour in stock and bring to the boil. Melt the butter in a large saucepan on medium heat, and sauté garlic and onions for a few minutes stirring frequently.

Instructions to make Potato and Leek Soup:
  1. Chop the cabbage, peel the carrots, and fry the bacon. Wash and dice the potatoes.
  2. Cut the the carrots. Dice the onion. Wash the leek very well. Then slice.
  3. Add the butter and melt in the pot add all but the sour cream to the melted butter. Crumble the bacon and add. Simmer on low till all the vegetables are tender. About an hour covered.
  4. Take two cups of broth from the soup. Add the sour cream to the broth you took out and whisk till mixed well.
  5. Pour mixture back into the soup and incorporate well cover and allow to rest for 15 minutes. Serve I hope you enjoy!!!!!

Pour in stock and bring to the boil. Melt the butter in a large saucepan on medium heat, and sauté garlic and onions for a few minutes stirring frequently. Add remaining ingredients and bring to the boil. Remove the bouquet garni and purée soup with a hand blender. Melt the butter in a large lidded pan/casserole set over a medium heat.

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