Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, leek, carrot & potato soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Leek, Carrot & Potato Soup is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Leek, Carrot & Potato Soup is something which I have loved my entire life. They are nice and they look wonderful.
Super flavorful and healthy vegetable meal! Hey, it's my first soup recipe I've posted that doesn't have apple in it! This leek, carrot and lentil soup is packed with roasted veggies and lentils, making it a warm and hearty meal for a cold winter's day. Simmer potatoes, leeks, carrots, and celery in a mixture of vegetable and chicken broth and blend until Melt butter in a stock pot over medium-high heat.
To begin with this particular recipe, we must prepare a few ingredients. You can cook leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Leek, Carrot & Potato Soup:
- Take 1 large leek, in 1 cm slices
- Take 1 large potato, diced
- Prepare 2 cloves garlic, chopped
- Take 1 onion, roughly chopped
- Take 1 carrot, diced
- Make ready 1 litre vegetable stock. “Marigold” bouillon powder works well
- Make ready Oil
- Get Butter, preferably unsalted
This carrot leek soup is a simple and delicious spring side dish! This carrot leek soup is made with seasonal veggies, and savory herbs and spices. The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve.
Steps to make Leek, Carrot & Potato Soup:
- Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
- Add the garlic, stir and continue fry for another minute.
- 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.
- Add the potato, carrot and stock. Stir well, cover and bring to the boil.
- Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
- Remove from heat, taste and season to taste.
- Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
- Serve piping hot, with fresh rolls or chunks of granary bread.
The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve. Its low in calories and healthy. (I do like that swirl of cream though). The leeks should be trimmed, leaving as much green as possible, then halved lengthways, chopped Then scoop them into a colander to drain. Next peel the carrots and cut them into smallish pieces.
So that’s going to wrap it up with this exceptional food leek, carrot & potato soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
