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Before you jump to Potato & Leek Soup recipe, you may want to read this short interesting healthy tips about Apples Can Have Huge Benefits For Your Health.
Everyone has heard the saying “an apple a day will keep the doctor away”, but the question is, is this actually a true statement. This is something that many people live by and they also ensure their children are eating at least one apple a day. This specific thought can be found in country’s all around the world and people follow it as gospel with out ever learning why they should eat an apple a day. In this article we are going to be taking a look at apples to see if they really are a food that will help to keep you healthy.
Cornell University had a study on the effect apples have on the mind. This study showed that the ingredients in apples are able to help keep your brain cells from deteriorating as we age. Meaning by eating apples it is possible to reduce the risk of getting Alzheimer’s.
In conclusion, I guess an apple a day really can keep the doctor away and now you understand why. The one thing you should realize is that we only covered a handful of the benefits of eating apples. All of the benefits would take us too much time to include in this write-up, however the information is out there. I really hope that the next time you go to the supermarket you end up getting plenty of apples. You will find that your overall health could significantly be benefited by eating apples.
We hope you got insight from reading it, now let’s go back to potato & leek soup recipe. To cook potato & leek soup you need 11 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Potato & Leek Soup:
- Prepare 1 Leek
- Get 1 Potato (big)
- Prepare 30 g Unsalted butter
- Get 1/4 Onion
- Provide 800 ml Chicken or vegetable broth
- You need 2 Tablespoons White wine
- You need Bay leaf 1
- Prepare 1 teaspoon Italian mixed herbs
- Take Salt
- Get Black pepper
- Take Double cream (for decoration)
Steps to make Potato & Leek Soup:
- Melt the butter to fry the leek and onion until turn softened. (Keep a little bit aside for decorating on the top later.)
- Place in the white wine and then potato chunks.
- Add in the broth to cover the leek and potato and then put in the bay leaf and mixed herbs. Boil the soup and then slimmer it for 20 minutes.
- Purée the soup in blender and flavour it with salt and black pepper.
- Drizzle some double cream over each serving, top with a little softened leek from step 1 if prefer. (Kids want to try them in raw, so I only put a little bit😅) Enjoy!!
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