Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a special dish, Creamy Leek and Potato Soup. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Creamy Leek and Potato Soup Recipe. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine.
You can cook Creamy Leek and Potato Soup using 8 ingredients and 3 steps. Here is how you achieve it.
Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too.Feel free to peel your potatoes, especially if you want an ultra creamy soup.Leaving the skin on does have its nutritional benefits, but may not blend up as smooth.Potato and leek soup is one of the most satisfying creamy soups.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon.Stir to blend and remove from heat.This creamy leek soup calls for a full, mellow wine that echoes its richness such as a white Graves with a good proportion of Sémillon.
It's like eating a bowl of baked potato, especially cooked, diced bacon is added.The leek and potato pairing starts with the creamy, starchy potato and enhances it with the fresh, pungent, oniony flavor of the leeks.Leeks and potatoes are both classic ingredients in Irish cooking.They grow well in Irish soil, and were staple crops for many Irish families who could grow both in their gardens.Every time I make this leek and potato soup, my whole family raves about it and asks for second and third helpings.