Potato Leek Soup
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Potato Leek Soup is a simple creamy soup perfect for any day of the year. It is light, creamy, delicious, beginner-friendly, and gluten-free. This amazing lunch for kids and adults will take about 25 minutes to make.
Ingredient list:
1 large leek (200g / 1/2 pound)
1 medium potato
2 tbsp butter
1 tbsp olive oil
750 ml (3 cups) vegetable broth or water
40 g (3 tbsp) heavy cream or whipping cream
Full recipe:
Slow-simmered Leek and Chicken Soup Recipe
During these winter days, especially when we’re in our country place outside of Paris, I find something so marvelous and cozy about putting on a big pot of soup in the late afternoon, letting the flavors meld and perfume the house, starting some soft music, setting a lovely table, then choosing a wine from our little cellar (this time we drank a Morgon, one of the Beaujolais crus). ????????
???????? WEEKEND SLOW-SIMMERED LEEK AND CHICKEN SOUP
???????? SOUPE AUX POIREAUX ET AU POULET
Serves 4
INGREDIENTS
- 1/2 Rotisserie Chicken, skin off (cook’s treat!), meat pulled off the bone
- 2 Leeks, greens and whites, well-rinsed and chopped lengthwise, then sliced into half rounds
- 1 Shallot, peeled and chopped
- 2 Carrots, chopped into chunks
- 3 Potatoes (I like smaller, starchy varieties), medium, chopped into chunks
- 5 cups Chicken or Vegetable Stock
- 1 teaspoon Turmeric
- 1 large handful of Parsley, pulled off stems but not chopped
- 1 lemon
- Salt and pepper to taste
- Extra-virgin Olive Oil
PREPARATION
1. Heat a heavy-bottomed pot or Dutch Oven to medium-high, and add the olive oil to coat. Add the leeks and shallots and stir until the leeks are bright green (approx 3-5 mins).
2. Add the carrots and let cook for 2-3 minutes.
3. Add the stock and cover. Bring to a boil then reduce the heat to a simmer. Add the turmeric, pepper, and the chicken pieces, then cover again and let simmer for 40-45 minutes, or till the liquid has reduced by about 1/4.
4. Add the potatoes and parsley, and squeeze the juice of half the lemon into the pot. Check for seasoning and add more salt and pepper to taste. Stir and cover. Cook for 15-20 minutes or until the potatoes are tender but not falling apart.
5. Plate your soup into wide shallow bowls and add a squeeze of fresh lemon before serving. Don’t forget the crusty bread! Bon appétit !
#chickensoup #wintermeals #weekendcooking #cozy #mylifeinfrance #simplehomecooking #frenchcooking #winterfood #leeks #recipe
Easy Potato Leek Soup (no cream, no butter)
Get the Recipe:
⭐️ Creamy, smooth, and with the perfect balance of leek and potato flavor, this potato leek soup is a great lunch and dinner idea, excellent to make ahead.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1½ pounds leeks about 2 large
1 large white onion
1½ pounds potatoes Yukon Gold
4 cups vegetable broth
3 sprigs thyme
1 bay leaf
1 teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon nutmeg
1 cup full-fat Greek yogurt or dairy-free yogurt
1 tablespoon chives finely chopped
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Remy's Potato & Leek Soup, Ratatouille. No gonna lie I ate it on lunch and dinner for 2 days!
Thank you for watching my video,
Remy's Potato & Leek Soup, Ratatouille. No gonna lie I ate it on lunch and dinner for 2 days!
Remy's Potato & Leek Soup, Ratatouille.
BTW #scrubdaddy is my favorite sponge!
Ingredients
3 Leeks
1 onion
2 celery stalks
3 garlic cloves
3 potatoes
5 cups vegetable broth
Few fresh thyme springs
1 cup heavy cream
1 tbsp salt
2 tsp fresh cracked black pepper
Old bread for croutons
Chives for garnish
Clean veggies, cut, and cook with 1 tbsp olive oil for about 10 min. Add potatoes, thyme, and broth. Cook 15 more min. Remove thyme and pure the soup. Add heavy cream salt and black pepper, and cook on low for 5 more minutes. To make croutons simply air fry or bake them for 10-15 min until golden. Garnish with chives before serve. Great recipe!
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