Step-by-Step Guide to Prepare Award-winning My Creamy Leek & Potato Soup
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning My Creamy Leek & Potato Soup. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from My Creamy Leek & Potato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Creamy Leek & Potato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My Creamy Leek & Potato Soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook My Creamy Leek & Potato Soup estimated approx 35 minutes.
To get started with this particular recipe, we must first prepare a few ingredients. You can have My Creamy Leek & Potato Soup using 9 ingredients and 5 steps. Here is how you can achieve that.
#Starter#Soup#Leek$PotatoI made a big Batch of this soup so I can freeze some. Its just Leek and potato but it's so lovely. 2 little Cloves of Garlic and 1/4 of a small onion fried first with Butter then added to the Leek and potato boiling the taste is so good. I also washed the potatoes and left the skin on. 😍
Ingredients and spices that need to be Make ready to make My Creamy Leek & Potato Soup:
- 2 Full Leeks
- 5 medium potatoes
- 1/4 diced Onion
- 2 Cloves Garlic crushed3 Pints Boiling water
- 2 Veg Stock Cubes
- 2 tbls Worestershire sauce
- 1/2 tbls Cracked Black Peppercorns
- 1/2 tsp Salt
- 1/4 Cup Double Cream
Steps to make My Creamy Leek & Potato Soup
- Add the chopped Potatoes and chopped Leeks to a large pan add 3 pints Boiling water add on to medium heat to boil then turn down and simmer. For 10 minutes
- Meanwhile dice the onion, melt the butter in a frying pan then add the onions. Cook for 1 minute then add the Garlic crushed fry for a further 30 secounds then add the lot to the soup.
- Stir to mix add the veg cubes crumbled in add Worestershire sauce, black pepper Salt stir and leave to simmer for the rest of the cooking time.
- Add to a blender and blend until smooth or use the stick type blender. Next add the Double Cream stir then add back on the heat bring to the boil then turn off the heat.
- Serve nice and hot. Add the rest of the batch to freezer containers and freeze.
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