Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, irmgards cream of leek & potato soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Irmgards Cream of Leek & Potato Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Irmgards Cream of Leek & Potato Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.
In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives. This light meal provides a combination of warm and creaming soup textures with crunchy leeks with aromatic smells that is signature of Thai cuisine.
To begin with this recipe, we have to first prepare a few ingredients. You can have irmgards cream of leek & potato soup using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Irmgards Cream of Leek & Potato Soup:
- Get 358 grams leeks chopped
- Get 86 grams white onion peeled & chopped
- Take 311 grams potatoes peeled and cubed
- Take 900 ml Cold water
- Prepare 1/2 tsp garlic powder
- Prepare 1 tsp Apple cider vinegar
- Prepare 1 veg stock cube I used knorr
- Make ready 4 tbsp coconut milk or single cream I used coconut milk
Classic and savoury cream of leek and potato soup. A pinch of freshly chopped chives and a swirl of creamy white yogurt add just the right contrasting touches to this classic cream of leek and potato soup. A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year , from BBC Good Food. Meanwhile, heat the butter in a pan, then add the leeks.
Instructions to make Irmgards Cream of Leek & Potato Soup:
- Add veg to medium pan. I used an 8 in 1
- Add water, crumble veg stock cube on, sprinkle garlic powder and add cider vinegar & stir
- Pop lid on and put on medium heat for 30-45 minutes until veg cooked. I used 140°
- Take off heat let cool for few minutes then carefully blend smooth with stick blender. Add coconut milk or cream and stir in. ( I forgot to add mine so did it after dividing)
- Divide into bowls & serve or cool, lid and keep I the fridge. Upto 4 days. I got 1308 grams
- Enjoy 😲
Leeks are so commonplace and familiar that it's all too easy to forget just how versatile they are. This Healthy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesn't skimp on the flavor! When Rick and I first started dating and I learned that Potato Leek Soup was not only one of his favorite soups, but also one of his favorite foods, I set. Leeks are relatives of onions and scallions. Find out equivalents and how to measure them.
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