Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, leek, carrot & potato soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Leek, Carrot & Potato Soup is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Leek, Carrot & Potato Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.
Super flavorful and healthy vegetable meal! Hey, it's my first soup recipe I've posted that doesn't have apple in it! The leeks and carrots make this a sweet vegetable soup.
To begin with this recipe, we must prepare a few ingredients. You can cook 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:
- Prepare 1 large leek, in 1 cm slices
- Get 1 large potato, diced
- Take 2 cloves garlic, chopped
- Get 1 onion, roughly chopped
- Get 1 carrot, diced
- Prepare 1 litre vegetable stock. “Marigold” bouillon powder works well
- Make ready Oil
- Prepare Butter, preferably unsalted
Simmer potatoes, leeks, carrots, and celery in a mixture of vegetable and chicken broth and blend until Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until. Learn how to make Carrot-and-Leek Soup. This leek, carrot and lentil soup is packed with roasted veggies and lentils, making it a warm and hearty meal for a cold winter's day.
Steps to make Leek, Carrot & Potato Soup:
- Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
- Add the garlic, stir and continue fry for another minute.
- 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.
- Add the potato, carrot and stock. Stir well, cover and bring to the boil.
- Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
- Remove from heat, taste and season to taste.
- Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
- Serve piping hot, with fresh rolls or chunks of granary bread.
The leeks should be trimmed, leaving as much green as possible, then halved lengthways, chopped Then scoop them into a colander to drain. Trying to fit in the last of my autumn recipes before the holiday season rolls around is. Carrots and leeks make a hearty, healthy soup that's great for lunch - or perfect for a winter dinner party starter. This is a no-fuss dinner that you can make in an hour. This incredible side dish is elegant enough for guests and simple enough for an everyday meal.
So that’s going to wrap this up for this exceptional food leek, carrot & potato soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
