Leek and potatoes soup. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil. Remove soup from the heat; discard bouquet garni.
Add the potatoes, leeks and celery. Check to make sure the leeks are not browning. Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. You can cook Leek and potatoes soup using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Leek and potatoes soup
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. Make these flavorful latkes with just six ingredients: potatoes, leeks, eggs, flaxseed meal, salt, and Parmesan cheese. Cook, stirring occasionally, until soft and wilted.
Leek and potatoes soup instructions
Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper. Add the chopped leeks and stir until coated with butter. Add garlic, potatoes, salt, and pepper. Add white wine, stock, bay leaves, & thyme. Simmer until the potatoes are very soft.