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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, leek, carrot & potato soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Leek, Carrot & Potato Soup is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Leek, Carrot & Potato Soup is something which I’ve loved my whole life.

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.

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

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

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. These roasted carrots with leeks, thyme and honey, are the perfect vegetable dish for a cold winter's day.

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.

We love roasting vegetables in this dressing of wine, butter and honey. The glaze coats them in a delicious stickiness which makes. DIRECTIONS Bring your stock to the boil, add the leeks, carrots and bay leaf. 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.

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