leek & baked potato soup
leek & baked potato soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, leek & baked potato soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion.

leek & baked potato soup is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. leek & baked potato soup is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have leek & baked potato soup using 15 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make leek & baked potato soup:
  1. Get 1 stalk leek 6-8 in. long
  2. Take 3 medium leftover baked potatoes (cold)
  3. Take 1/4 small onion (minced)
  4. Make ready 3 cup stock (chicken or beef or veg.)
  5. Take 3 tbsp butter
  6. Take 1 tbsp olive oil
  7. Get 1 tsp salt (split)
  8. Get 1 tsp cracked black pepper (split)
  9. Make ready 1/4 cup flour
  10. Make ready 1/2 tsp garlic powder
  11. Get 1 tsp ground coriander
  12. Take 1/8 tsp smoked paprika
  13. Prepare 1 splash of Worcestershire sauce
  14. Get 1/2 tsp lemon juice
  15. Get 2 or 3 DROPS liquid smoke

Leek, (Allium porrum), hardy biennial plant of the amaryllis family (Amaryllidaceae), grown as a vegetable. The leek is an ancient crop and is native to eastern Mediterranean lands and the Middle East. The plant is related to the onion and has a mild, sweet, onionlike flavour. Leek stalks are Leek tops should be dark green and firm, not limp or dried out.

Steps to make leek & baked potato soup:
  1. over medium heat
  2. Heat 1 tbsp. butter and olive oil in 3-4 quart pot.
  3. cut leeks into 2-3 mm thick slices, put into bowl and separate into slivers
  4. add to hot oils
  5. add minced onion.
  6. stir often with wooden spoon. Do not let leeks brown. They will become bitter.
  7. add 1/2 of the salt and pepper
  8. after about 2-3 minutes, add garlic powder.
  9. add remaining 2 tbsp. butter, melt.
  10. add flour to create rue.
  11. stirr often.
  12. incorporate 2 cups of stock. Stir until smooth and silky.
  13. add paprika, coriander, Worcestershire, lemon juice.
  14. stir until well blended.
  15. add a little more stock and reduce heat to a good simmer.
  16. dice cold potatoes (I use yukon golds) any will work
  17. add to soup. stir.
  18. after potatoes are added, the starch from them will continue to thicken it. add stock as needed from here out.
  19. add 2-3 DROPS of liquid smoke. ONLY A COUPLE OF DROPS. This is strong flavor.
  20. if you don't have liq. smoke, double smoked paprika. Or use a pinch of cumin.
  21. let simmer 15-20 minutes. eat.

The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes. Refrigerate leeks up to one week, loosely wrapped in plastic. Wait to trim the tops and roots until just before using. As a milder onion, one of the most popular preparations is buttered leeks, which can be incorporated into a dish or enjoyed as a vegetable side. They're great in chicken and ham dishes and particularly tasty for recipes that include cheese and cream.

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