leek & baked potato soup

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, leek & baked potato soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of.

leek & baked potato soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. leek & baked potato soup is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have leek & baked potato soup using 15 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make leek & baked potato soup:
  1. Get 1 stalk leek 6-8 in. long
  2. Take 3 medium leftover baked potatoes (cold)
  3. Take 1⁄4 small onion (minced)
  4. Prepare 3 cup stock (chicken or beef or veg.)
  5. Make ready 3 tbsp butter
  6. Take 1 tbsp olive oil
  7. Prepare 1 tsp salt (split)
  8. Take 1 tsp cracked black pepper (split)
  9. Get 1⁄4 cup flour
  10. Make ready 1⁄2 tsp garlic powder
  11. Make ready 1 tsp ground coriander
  12. Get 1⁄8 tsp smoked paprika
  13. Take 1 splash of Worcestershire sauce
  14. Take 1⁄2 tsp lemon juice
  15. Take 2 or 3 DROPS liquid smoke

This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. Try vichyssoise, a traditional potato-and-leek soup served cold. Use leeks to season beans, soups, and stews.

Steps 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.

Try vichyssoise, a traditional potato-and-leek soup served cold. Use leeks to season beans, soups, and stews. Combine leeks with fennel for a unique flavor blend. 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.

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