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

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, leek, carrot & potato soup. It is one of my favorites. This time, I will 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.

Leek, Carrot & Potato Soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Leek, Carrot & Potato Soup is something which I’ve loved my entire life. They are fine and they look wonderful.

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

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

Stir in carrots, water, and vinegar. This is a great recipe for using things up; it's fine to add or substitute any veg - cauliflower and sweet potatoes both work well. Try our recipe for roasted leeks and carrots with thyme and honey. This easy recipe shows you how to roast leeks to perfection.

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.

These roasted carrots with leeks, thyme and honey, are the perfect vegetable dish for a cold winter's day. We love roasting vegetables in this dressing of wine, butter and honey. The glaze coats them in a delicious stickiness which makes. 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. They are ready when the tip of.

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