leek & baked potato soup
leek & baked potato soup

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, leek & baked potato soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

leek & baked potato soup is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. leek & baked potato soup is something that I’ve loved my whole life. They’re nice and they look wonderful.

The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion.

To get started with this recipe, we must first prepare a few ingredients. You can have leek & baked potato soup using 15 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make leek & baked potato soup:
  1. Get 1 stalk leek 6-8 in. long
  2. Get 3 medium leftover baked potatoes (cold)
  3. Take 1/4 small onion (minced)
  4. Take 3 cup stock (chicken or beef or veg.)
  5. Take 3 tbsp butter
  6. Make ready 1 tbsp olive oil
  7. Get 1 tsp salt (split)
  8. Get 1 tsp cracked black pepper (split)
  9. Prepare 1/4 cup flour
  10. Take 1/2 tsp garlic powder
  11. Take 1 tsp ground coriander
  12. Make ready 1/8 tsp smoked paprika
  13. Get 1 splash of Worcestershire sauce
  14. Get 1/2 tsp lemon juice
  15. Prepare 2 or 3 DROPS liquid smoke

The plant is related to the onion and has a mild, sweet, onionlike flavour. Leek stalks are Leek tops should be dark green and firm, not limp or dried out. The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes. Refrigerate leeks up to one week, loosely wrapped in plastic.

Instructions to make leek & baked potato soup:
  1. over medium heat
  2. Heat 1 tbsp. butter and olive oil in 3-4 quart pot.
  3. cut leeks into 2-3 mm thick slices, put into bowl and separate into slivers
  4. add to hot oils
  5. add minced onion.
  6. stir often with wooden spoon. Do not let leeks brown. They will become bitter.
  7. add 1/2 of the salt and pepper
  8. after about 2-3 minutes, add garlic powder.
  9. add remaining 2 tbsp. butter, melt.
  10. add flour to create rue.
  11. stirr often.
  12. incorporate 2 cups of stock. Stir until smooth and silky.
  13. add paprika, coriander, Worcestershire, lemon juice.
  14. stir until well blended.
  15. add a little more stock and reduce heat to a good simmer.
  16. dice cold potatoes (I use yukon golds) any will work
  17. add to soup. stir.
  18. after potatoes are added, the starch from them will continue to thicken it. add stock as needed from here out.
  19. add 2-3 DROPS of liquid smoke. ONLY A COUPLE OF DROPS. This is strong flavor.
  20. if you don't have liq. smoke, double smoked paprika. Or use a pinch of cumin.
  21. let simmer 15-20 minutes. eat.

Wait to trim the tops and roots until just before using. As a milder onion, one of the most popular preparations is buttered leeks, which can be incorporated into a dish or enjoyed as a vegetable side. They're great in chicken and ham dishes and particularly tasty for recipes that include cheese and cream. Leek is a market town and civil parish in the county of Staffordshire, England, on the River Churnet. It is the administrative centre for the Staffordshire Moorlands District Council.

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