Leek And Potato Soup. To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic. Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
Add the leek, potatoes, bay leaf and thyme. Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. Purée the soup using a blender to get a creamy consistency.
Melt the butter in a pan and gently sauté the onion and garlic.
Remove the bay leaves and puree the soup until smooth. Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
Add garlic and leek and sauté for 7 minutes until soft and sweet.
Ingredients 3 tablespoons butter 1 small onion, chopped 1 clove garlic, chopped 3 cups chicken stock 3 potatoes, peeled and diced 3 large leeks, chopped ½ cup chopped fresh. Chilling dulls the flavour, so check the seasoning before serving. Add the garlic and cook, stirring, for 1 minute.
To make the soup, place a large pan over a medium heat with the butter.
Directions put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Cook, stirring occasionally, until soft and wilted. Turn leek and potato soup into vichyssoise.
Real potato leek soup 134 this soup can be made even better with the addition of crumbled bacon.
Then add the grated potato, garlic, curry powder, thyme and yeast. Once it has mostly melted, add the sliced onion and cook for a few minutes until translucent. Add the stock and simmer, covered, for about 25 minutes or until potatoes are very tender.
Add the leek, potatoes, bay leaf and thyme.
Heat oil and butter in a saucepan over a medium heat. Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. Cook leeks until tender but not browned, stirring occasionally, 6 to 8 minutes.
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