Potato and Leek Soup | How to make Potato and Leek Soup

By Om Books International  |  15th Jul 2016  |  
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  • Potato and Leek Soup, How to make Potato and Leek Soup
Potato and Leek Soupby Om Books International
  • Prep Time

    2

    mins
  • Cook Time

    85

    mins
  • Serves

    4

    People

1

0

Video for key ingredients

  • Homemade Chicken Stock

  • Homemade Vegetable Stock

About Potato and Leek Soup Recipe

This soup is not for someone who is frightened of butter, because at the end of it all, I still do add a blob of butter.

Potato and Leek Soup is a delicious dish which is liked by people of all age groups. Potato and Leek Soup by Om Books International has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Potato and Leek Soup at many restaurants and you can also prepare this at home. This authentic and mouthwatering Potato and Leek Soup takes 2 minutes for the preparation and 85 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Potato and Leek Soup is a good option for you. The flavour of Potato and Leek Soup is tempting and you will enjoy each bite of this. Try this Potato and Leek Soup on weekends and impress your family and friends. You can comment and rate the Potato and Leek Soup recipe on the page below.

Potato and Leek Soup

Ingredients to make Potato and Leek Soup

  • Leek - 250 gm
  • olive oil - 3 tbsp
  • butter - 3 tbsp
  • garlic - 3 cloves
  • onion - 1 big, finely sliced
  • potato - 500 gm, cubed
  • Vegetable stock or chicken stock - 4 and 1/2 cups
  • cream - 1/2 cup
  • salt - to taste
  • pepper - To taste
  • Chives - 1 tbsp, finely chopped

How to make Potato and Leek Soup

  1. Sauté the leek in 1 and ½ tablespoons each of olive oil and butter, on medium flame, for about 5 minutes.
  2. Add the garlic and sauté for a minute. Then add the onions and cook for 25 minutes.
  3. In another pan, sauté the cubed potato in the remaining olive oil and butter.
  4. Cook for 15 minutes on medium to high flame and let the mixture simmer.
  5. Add the vegetable stock and cook for 45 minutes.
  6. Purée the leek, onion and the potato together and sieve. Add the cream to the sieved mixture.
  7. Season with salt and pepper.
  8. Let the mixture simmer for some time.
  9. Garnish with chives and serve hot.

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