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

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, leek, carrot & potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. 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’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Leek, Carrot & Potato Soup is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you can achieve it.

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

Instructions 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 it up for this exceptional food leek, carrot & potato soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!