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#Water inoted of milk in potato sou full
#Water inoted of milk in potato sou free

Butter: I love the added flavor but you can substitute with olive oil for a vegan soup.

Please don’t skip them or you will be missing out on layers of flavor!

Carrots and celery: are part of the flavor base of all great soups (called mirepoix when combined with onions) and add a complex level of flavor that is absolute essential when using so few ingredients.

Yukon Gold Potatoes: emerge tender, creamy, naturally buttery and melt-in-your-mouth – please DO NOT substitute with Russets.

To me, they look like giant green onions, but instead of cooking with the top of the onions, you discard the top dark green stalk and use just the white and light green parts below. Leeks are in the onion family and boast a mild, subtly sweet, tangy flavor.

Leeks: if you aren’t familiar with cooking with leeks, don’t be intimidated! They are accessible at every grocery store and easy to work with – I’ve also included step-by step instructions below.

But, no matter the origin, serve it up with some crusty bread and you will be grateful that someone, somewhere, invented Leek and Potato Soup. So, it seems the humble potato has transformed into a worldwide Leek and Potato Soup phenomenon – for good reason.

Of course, Irish Potato Leek Soup is a classic and Scotland has their own version called Tattie and Leek in Romania, it’s known as Ciorbă de praz. It is the base of many other French Soups, for example, add watercress for potage au cresson, or serve it chilled for vichyssoise (named for Vichy, France, and the French Vichy regime). Potato Leek Soup, or potage parmentier, is also a French classic with plenty of heavy cream and some argue that it originated in France. Potatoes, chicken broth and often heavy cream. Utilizing the hearty potato crop in which leeks are sautéed then combined with Potato Leek Soup comes to us from Wales where it is simply called Leek Soup or cawl cennin in Welsh.

Make Ahead: This Potato Leek Soup recipe can be made days in advance because the leftovers taste even better! Simply reheat on the stove or in the crockpot when ready to serve.Īre countless variations of potato soup, so where does potato LEEK soup come.

#Water inoted of milk in potato sou full

Less Expensive: Potatoes are very inexpensive so you can make a hearty pot full to feed the entire family at the fraction of the price of dining out.Crowd pleaser: Everyone LOVES creamy Leek and Potato Soup which is always a dinner-time win! Even your pickiest eater will be clamoring for more!.Customizable: This Potato and Leek Soup is delicious in its simplicity (I honestly just add fresh chives) but you can also create a “Potato Soup Bar” so everyone can customize their soup with options such as chives, green onions, fresh parsley, cheddar cheese, blue cheese, bacon, turkey bacon, broccoli, sour cream, Greek yogurt, chili powder, cayenne pepper, etc.Next, the veggies and potatoes are cooked with chicken broth and a bevy of seasonings so they actually drink up the flavor and finally everything is pureed together into one bowl of flavorful, creamy YUM. First, we sweat the leeks, carrots, and celery together to intensify the aromatic, sweet, onion flavors. Still, if not made right, Leek and Potato Soup can be bland and boring – so it’s important to build layers of flavor and generously season the soup. Flavorful: Leeks and potatoes are meant for each other! Leeks with their mild tangy, onion-like flavor and potatoes with their natural buttery sweetness.

#Water inoted of milk in potato sou free

YAY for guilt free comfort food that will fill you up without weighing you down! But this Potato Leek Soup recipe joins my Cauliflower Soup and my Butternut Squash Soup without any cream – just pureed soup to rich and creamy splendor. I have “lightened up versions” of Potato Soup, Broccoli Soup and Tomato Soup but they still have cheese and/or half and half. Thick and creamy: It’s a happy day when you can enjoy a soup that’s creamy and healthy.Quick and easy: This Leek and Potato Soup does require some chopping but then it’s just sauté, dump and simmer! It can be on your table in less than 45 minutes (15 of those minutes are hands-off simmering), and even quicker depending on your knife skills.More REASONS TO LOVE THIS POTATO LEEK SOUP RECIPE: Which means you can slurp on and on and on… – and now you can enjoy it even more because this recipe is made withoutĭecadent and restaurant elegant but is naturally thickened by its own puree It truly is one of life’s greatest culinary pleasures Of flavor with minimal effort that you will crave. Leek Soup has to be one of our all-time favorite soups. PIN THIS RECIPE TO SAVE FOR LATER POTATO LEEK SOUP RECIPE