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The ingredients needed to cook Leek in my potato soup:
- You need large leeks, washed
- Provide small yellow onion
- Get garlic, pressed or chopped
- Use large baking potatoes
- Get water or chicken broth
- Use basil
- Take bacon (optional)
- Use salt (if no bacon)
- Prepare black pepper
- Provide milk
- Provide butter (4 tbsp)
Instructions to make Leek in my potato soup:
- Get a big pot.. this makes a lot and feel free to cut this in half, works well.wash, peel and slice the potatoes.
- If you opt for bacon (which adds and amazing flavor) cook it now… crispy but not burnt
- Slice the leeks and onions first, and your garlic.. (use the green part of the leeks… adds colour to the soup)melt the butter in the pot on high heat stirring well then add the leeks and onions until they look soft. Add garlic and let cook for a few minutes.. stir making sure nothing burns or sticks
- Toss in the broth or water, potatoes, basil or salt if no bacon.
- Boil and bring to a simmer for 45 mins or until the potatoes are soft.
- Use an immersion blender or transfer mixture to a stand blender until smooth
- Return entire mixture to pot and add milk.. summer for a few minutes until it looks nice and mixed..
- Please enjoy.. this was taken from 100 year old Scottish cook book my family has passed down to me. Serve with a hearty bread
Of the winter soups, leek and potato is one of the most comforting and familiar - and Darina Allen's makes the most of seasonal, local veg. Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Baking the potatoes will give your soup a more emphatic potato flavour. Prick the potatoes several times with a skewer, to prevent them exploding in the Fry the leeks in butter, then add the chopped, unskinned potatoes and stir to coat, before adding the stock. This delicious potato and leek soup comes together in just a few minutes.
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