Easy Way Make Recipe leek & baked potato soup that is Delicious, Appealing}

Easy Way Make Recipe leek & baked potato soup that is Delicious, Appealing}

  • chef2112
  • chef2112
  • Sep 3, 2021

You are looking for a leek & baked potato soup recipe that is delicious? How to prepare it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious leek & baked potato soup should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of leek & baked potato soup, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare leek & baked potato soup delicious as long as you know the trick and how to make this dish able be serving special.

Ingredients and seasonings required for make
  1. Prepare 1 stalk leek 6-8 in. long
  2. Prepare 3 medium leftover baked potatoes (cold)
  3. Prepare 1/4 small onion (minced)
  4. Prepare 3 cup stock (chicken or beef or veg.)
  5. Take 3 tbsp butter
  6. Prepare 1 tbsp olive oil
  7. Prepare 1 tsp salt (split)
  8. Prepare 1 tsp cracked black pepper (split)
  9. Prepare 1/4 cup flour
  10. Prepare 1/2 tsp garlic powder
  11. Prepare 1 tsp ground coriander
  12. Use 1/8 tsp smoked paprika
  13. Prepare 1 splash of Worcestershire sauce
  14. Prepare 1/2 tsp lemon juice
  15. Use 2 or 3 DROPS liquid smoke

Leek, Allium ampeloprasum, also known as Allium porrum, is a biennial vegetable in the family Liliaceae, grown for its edible bulb and leaves. The plant is a slightly developed bulb attached to a cylindrical stem formed by the overlapping thick, flat leaves. The plant can produce clusters of white, pink or purple flowers and blue-black seeds in the second year. leek, (Allium porrum), hardy biennial plant of the amaryllis family (Amaryllidaceae), grown as a vegetable. The leek is an ancient crop and is native to eastern Mediterranean lands and the Middle East.

How to make leek & baked potato soup:
  1. over medium heat
  2. Heat 1 tbsp. butter and olive oil in 3-4 quart pot.
  3. cut leeks into 2-3 mm thick slices, put into bowl and separate into slivers
  4. add to hot oils
  5. add minced onion.
  6. stir often with wooden spoon. Do not let leeks brown. They will become bitter.
  7. add 1/2 of the salt and pepper
  8. after about 2-3 minutes, add garlic powder.
  9. add remaining 2 tbsp. butter, melt.
  10. add flour to create rue.
  11. stirr often.
  12. incorporate 2 cups of stock. Stir until smooth and silky.
  13. add paprika, coriander, Worcestershire, lemon juice.
  14. stir until well blended.
  15. add a little more stock and reduce heat to a good simmer.
  16. dice cold potatoes (I use yukon golds) any will work
  17. add to soup. stir.
  18. after potatoes are added, the starch from them will continue to thicken it. add stock as needed from here out.
  19. add 2-3 DROPS of liquid smoke. ONLY A COUPLE OF DROPS. This is strong flavor.
  20. if you don't have liq. smoke, double smoked paprika. Or use a pinch of cumin.
  21. let simmer 15-20 minutes. eat.
  22. Done and ready to serve!

The plant is related to the onion and has a mild, sweet, onionlike flavour. Leek stalks are widely used in European soups and stews, especially as a complement to potatoes, and can be cooked. Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.

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