Feb 10, 2021
Leeks
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Leeks
Creamy, savory, and with an (optional!) cayenne kick, this is a twist on a traditional French comfort food. This Creamy Potato Leek Soup is so unbelievably easy to make that it’s sure to become a staple in your house this winter. Just top with fresh chives and serve warm for a meal your family will love!
http://www.dishingdelish.com/creamy-potato-leek-soup/
Creamy leek soup with lightly toasted rye bread at Kaffee Kathe - Berlin, Germany.
This Irish Potato and Leek Soup is a classic dish that's perfect for celebrating St. Patrick's Day. It's creamy, hearty, and bursting with flavor.
Ingredients: 4 potatoes, peeled and diced. 2 leeks, sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable or chicken broth. 1 cup heavy cream. Salt and pepper to taste. 2 tablespoons butter. Chopped chives for garnish.
Instructions: Melt the butter in a big pot over medium-low heat. Put in the garlic, onions, and leeks. Cook until it gets soft. Put in the broth and potatoes. Bring to a boil, then lower the heat and let it cook slowly until the potatoes are soft. Pour the soup into a blender and blend it until it is smooth. Add the heavy cream and season with pepper and salt to taste. Serve hot with chopped chives on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
Hair Recipe
This Irish Potato and Leek Soup is a classic dish that's perfect for celebrating St. Patrick's Day. It's creamy, hearty, and bursting with flavor.
Ingredients: 4 potatoes, peeled and diced. 2 leeks, sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable or chicken broth. 1 cup heavy cream. Salt and pepper to taste. 2 tablespoons butter. Chopped chives for garnish.
Instructions: Melt the butter in a big pot over medium-low heat. Put in the garlic, onions, and leeks. Cook until it gets soft. Put in the broth and potatoes. Bring to a boil, then lower the heat and let it cook slowly until the potatoes are soft. Pour the soup into a blender and blend it until it is smooth. Add the heavy cream and season with pepper and salt to taste. Serve hot with chopped chives on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
Hair Recipe
This Irish Potato and Leek Soup is a classic dish that's perfect for celebrating St. Patrick's Day. It's creamy, hearty, and bursting with flavor.
Ingredients: 4 potatoes, peeled and diced. 2 leeks, sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable or chicken broth. 1 cup heavy cream. Salt and pepper to taste. 2 tablespoons butter. Chopped chives for garnish.
Instructions: Melt the butter in a big pot over medium-low heat. Put in the garlic, onions, and leeks. Cook until it gets soft. Put in the broth and potatoes. Bring to a boil, then lower the heat and let it cook slowly until the potatoes are soft. Pour the soup into a blender and blend it until it is smooth. Add the heavy cream and season with pepper and salt to taste. Serve hot with chopped chives on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
Hair Recipe
This Roasted Cauliflower and Leek Soup is smooth and tasty, and it's great for a cozy night in. The roasted cauliflower, leeks, and garlic give the soup more depth, and the coconut milk makes it creamy and rich. It's gluten-free, vegan, and so satisfying!
Ingredients: 1 head cauliflower, chopped. 2 leeks, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. Spread cauliflower, leeks, and garlic on a baking sheet. Add cumin, salt, and pepper. Toss them with olive oil. Cook the vegetables in the oven for 25 to 30 minutes, or until they are soft and slightly browned. Put the roasted vegetables in a blender. Put in the coconut milk and vegetable broth. Mix until it's smooth. Then put the mix in a pot and heat it over medium-low heat until it's all warm. To taste, add more salt and pepper to the food. Serve hot with fresh parsley on top. Have fun!
Prep Time: 15 minutes
Cook Time: 30 minutes
Grant Print Making
Potato Leek Soup
Bouchon
Chef Thomas Keller