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Description
Homemade Cream of Leek and Potato Soup.
RECIPE
Homemade Cream of Leek and Potato Soup
Ingredients
2 tablespoons unsalted butter or oil
2 leeks, white and light green parts only, roughly chopped
3 cloves garlic, chopped
2 medium potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups chicken broth or water
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tbsp flour
1 cup heavy cream
1 tbsp fresh dill
Cooking Instructions:
1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, stock, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
3. Add flour to the heavy cream and bring to a simmer allowing the soup to thicken. Stir in dill once the soup is finished cooking. Taste and adjust seasoning with salt and pepper.
* Makes about 4 servings;
** If pureeing the soup, omit the flour;
*** For vegetarian version, use vegetable stock instead of chicken stock;
**** For gluten free, substitute the flour with a couple spoonfuls of sour cream;
***** Other cream soups I have made: , , , .
LET ME KNOW IF YOU MAKE THE RECIPE AND HOW IT TURNS OUT FOR YOU.
RECIPE
Homemade Cream of Leek and Potato Soup
Ingredients
2 tablespoons unsalted butter or oil
2 leeks, white and light green parts only, roughly chopped
3 cloves garlic, chopped
2 medium potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups chicken broth or water
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tbsp flour
1 cup heavy cream
1 tbsp fresh dill
Cooking Instructions:
1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, stock, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
3. Add flour to the heavy cream and bring to a simmer allowing the soup to thicken. Stir in dill once the soup is finished cooking. Taste and adjust seasoning with salt and pepper.
* Makes about 4 servings;
** If pureeing the soup, omit the flour;
*** For vegetarian version, use vegetable stock instead of chicken stock;
**** For gluten free, substitute the flour with a couple spoonfuls of sour cream;
***** Other cream soups I have made: , , , .
LET ME KNOW IF YOU MAKE THE RECIPE AND HOW IT TURNS OUT FOR YOU.
IF YOU RUN INTO ANY TROUBLE WHILE MAKING IT OR HAVE ANY QUESTIONS, COMMENTS OR CONCERNS, PLEASE FEEL FREE TO MESSAGE ME!
I am so glad my best friend Loffy0 made and photographed this dish of mine. Check it out here:
Image size
4968x3304px 4.55 MB
Make
Canon
Model
Canon EOS REBEL T3i
Shutter Speed
1/20 second
Aperture
F/5.6
Focal Length
30 mm
ISO Speed
1600
Date Taken
Feb 3, 2017, 4:52:39 PM
Sensor Size
22mm
© 2017 - 2024 Kitteh-Pawz
Comments124
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Oooo I wanna try this now. Looks tasty