Hello everybody, it is me again, Dan, 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. This time, I’m gonna make it a bit unique. This will be really delicious.
Leek, Carrot & Potato Soup is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Leek, Carrot & Potato Soup is something which I have loved my whole life. They’re fine and they look fantastic.
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. Super flavorful and healthy vegetable meal!
To get started with this particular recipe, we have to first prepare a few ingredients. You can have leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Leek, Carrot & Potato Soup:
- Prepare 1 large leek, in 1 cm slices
- Take 1 large potato, diced
- Get 2 cloves garlic, chopped
- Take 1 onion, roughly chopped
- Take 1 carrot, diced
- Take 1 litre vegetable stock. “Marigold” bouillon powder works well
- Take Oil
- Take Butter, preferably unsalted
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. This incredible side dish is elegant enough for guests and simple enough for an everyday meal. 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.
Instructions 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.
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So that is going to wrap this up with this special food leek, carrot & potato soup recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
