Leek, Carrot & Potato Soup
Leek, Carrot & Potato Soup

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, leek, carrot & potato soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Trim and discard dark-green parts from leeks. Rinse well in cold water to remove grit. The sweet flavor or roasted carrots combines perfectly with the zing of roasted leeks to create a umami-packed baked vegetable dish that is big on flavor with minimal ingredients.

Leek, Carrot & Potato Soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Leek, Carrot & Potato Soup is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Leek, Carrot & Potato Soup:
  1. Prepare 1 large leek, in 1 cm slices
  2. Make ready 1 large potato, diced
  3. Take 2 cloves garlic, chopped
  4. Take 1 onion, roughly chopped
  5. Prepare 1 carrot, diced
  6. Get 1 litre vegetable stock. “Marigold” bouillon powder works well
  7. Prepare Oil
  8. Prepare Butter, preferably unsalted

Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking. Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper. Remove the foil, sprinkle with cheese and return to the oven until the cheese melts. Transfer it on a plate and let cool.

Steps to make Leek, Carrot & Potato Soup:
  1. Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
  2. Add the garlic, stir and continue fry for another minute.
  3. 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.
  4. Add the potato, carrot and stock. Stir well, cover and bring to the boil.
  5. Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
  6. Remove from heat, taste and season to taste.
  7. Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
  8. Serve piping hot, with fresh rolls or chunks of granary bread.

Remove the foil, sprinkle with cheese and return to the oven until the cheese melts. Transfer it on a plate and let cool. Meanwhile, whisk eggs, flour, baking powder, salt, black pepper and turmeric. Stir in sauted leek and carrot. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper.

So that’s going to wrap this up for this special food leek, carrot & potato soup recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!