CLASSIC leek and potato soup!. In a large soup pot, or saucepan, melt the butter and then add the shredded leeks, chopped celery and carrots. Add the diced baking potato and the stock. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil.
This potato and leek soup from Andrew Zimmern is a riff on the classic vichyssoise and makes a large batch perfect for freezing. Yes, I know, this is a big batch of soup, but like many of my soup. Clean and cut the leeks: Cut off the roots of the leeks. You can have CLASSIC leek and potato soup! using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of CLASSIC leek and potato soup!
Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard (either compost or freeze for making stock). Sauté the leeks and onion in butter. Add the potatoes, leeks and celery.
CLASSIC leek and potato soup! instructions
Bring to a simmer over medium-high heat. Find top-rated recipes for classic potato leek soup. Heat the oil and butter in a large saucepan. The potatoes should be kept in water after peeling, but. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil.