Leek, Carrot & Potato Soup
Leek, Carrot & Potato Soup

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, leek, carrot & potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Find The Best Deals On Carrot Leek And Save Money. Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Trim and discard dark-green parts from leeks. Rinse well in cold water to remove grit.

Leek, Carrot & Potato Soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Leek, Carrot & Potato Soup is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Leek, Carrot & Potato Soup:
  1. Take 1 large leek, in 1 cm slices
  2. Make ready 1 large potato, diced
  3. Prepare 2 cloves garlic, chopped
  4. Prepare 1 onion, roughly chopped
  5. Get 1 carrot, diced
  6. Get 1 litre vegetable stock. “Marigold” bouillon powder works well
  7. Take Oil
  8. Take Butter, preferably unsalted

Bring your stock to the boil, add the leeks, carrots and bay leaf. Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking. Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper. Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.

Instructions to make Leek, Carrot & Potato Soup:
  1. Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
  2. Add the garlic, stir and continue fry for another minute.
  3. Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
  4. Add the potato, carrot and stock. Stir well, cover and bring to the boil.
  5. Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
  6. Remove from heat, taste and season to taste.
  7. Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
  8. Serve piping hot, with fresh rolls or chunks of granary bread.

Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper. Remove the foil, sprinkle with cheese and return to the oven until the cheese melts. Transfer it on a plate and let cool. Meanwhile, whisk eggs, flour, baking powder, salt, black pepper and turmeric. Stir in sauted leek and carrot.

So that is going to wrap this up for this special food leek, carrot & potato soup recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!