Leek and Potato soup. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Method Heat the oil in a large pan and add the onions, potatoes and leeks. Add the vegetable stock and bring to the boil.
Find top-rated recipes for classic potato leek soup. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil. Remove soup from the heat; discard bouquet garni. You can have Leek and Potato soup using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Leek and Potato soup
Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Purée the soup: Remove and discard the bay leaf and thyme sprig. To make the soup, melt the butter in a Dutch oven or large soup pot, then add the chopped leeks and garlic. Cook, stirring occasionally, until soft and wilted.
Leek and Potato soup instructions
Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper. Potato and leek soup was what French chef Louis Diat cooked one cold summer morning at the Ritz in New York City, more than a century ago. The soup was left in the fridge all day, then. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Add the chopped leeks and stir until coated with butter.