Potato and leek soup. Add the potatoes, leeks and celery. Bring to a simmer over medium-high heat. 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. To make the soup, melt the butter in a Dutch oven or large soup pot, then add the chopped leeks and garlic. You can have Potato and leek soup using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Potato and leek soup
Cook, stirring occasionally, until soft and wilted. Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper. You can use either Yukon gold or Russet potatoes for this soup. The Yukon golds will result in a creamier soup.
Potato and leek soup instructions
Ingredients 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 spun,. Drain the leeks, dry with a paper towel, and slice into thin, even strips. Melt the butter in a large pan over medium heat. Add the leeks and sauté them until tender but not browned.