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Before you jump to Leek & Potato Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Opting to eat healthily provides marvelous benefits and is becoming a more popular way of life. The overall economy is impacted by the number of people who are suffering from diseases such as high blood pressure, which is directly related to poor eating habits. Wherever you look, people are encouraging you to live a more healthy way of life but but then, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. A lot of people typically think that healthy diets demand a lot of work and will significantly alter the way they live and eat. Contrary to that information, individuals can alter their eating habits for the better by carrying out some modest changes.
In order to see results, it is definitely not a necessity to drastically change your eating habits. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get used to the taste of healthy foods, you will discover that you’re eating more healthily than you did. Slowly, your eating habits will change and your new eating habits will entirely replace the way you ate previously.
As you can see, it is easy to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to leek & potato soup recipe. To cook leek & potato soup you need 9 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Leek & Potato Soup:
- Prepare 1 large Leek (Shimonita or Japanese leeks)
- You need 2 medium Potatoes
- Get 200 ml Milk
- Get 1 tbsp Butter
- Use 400 ml Consommé or vegetable soup stock (dissolved in water)
- Use 1 clove Garlic
- You need 1 Bay leaf
- Get 1 Salt and black pepper
- Use 1 Croutons, parsley
Instructions to make Leek & Potato Soup:
- Thoroughly wash the leek and remove the green stalk. Roughly chop the white stalk. Peel the potatoes and dice into 1 cm cubes.
- Melt the butter in a pot, and add the minced garlic and the leek from Step 1. Cook, but be careful not to burn it.
- Add the potatoes. Lightly cook, then add the soup stock and the bay leaf and bring to a boil. Simmer for 15 minutes until the potatoes are cooked through.
- Remove any scum and the bay leaf, and mix in a food processor or blender. Be careful since it's hot.
- Heat again and add the milk. Once it's heated, flavor with salt and black pepper and it's complete.
- Serve with croutons to taste.
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