The latest recipes

Leek soup with potatoes

Leek soup with potatoes

Leeks are rich in vitamin C, PP, B6, iron and magnesium.
Leek can be used in the treatment of various diseases: arteriosclerosis, acne, respiratory diseases, nosebleeds, removal of redness, cough, hoarseness, laryngitis, pharyngitis, eliminates intestinal worms.
Leek is a good laxative, being recommended for people suffering from constipation, it is calming and diuretic. It can also be used for hair care, to provide special reflections (leek decoction).
And because it is so effective, today I will offer you a very healthy soup ....


Leek potato soup

Leek potato soup - a very quick and easy to prepare soup, full but light and suitable for any season! In spring-summer we prepare it with fresh leeks and new potatoes, in winter we are lucky to find leeks in any hypermarket and potatoes as well.

It is one of the favorite soups in our family, Sergiu is the one who cooks it every time, because it is his specialty! I usually do the dishwashing afterwards, but that 's another discussionâ & # x20AC; & # x2122; s what about men and dishes? and the last teaspoon and cup).

Leek potato soup has entered our family due to the boundless sympathy that Sergiu has for Jacques Pépin, this nice little man and so talented and skilled in the kitchen. About the Leek Potato Soup recipe, Jacques Pépin says:

"Leeks and potatoes are often used for cream soup. For Parisian potage (our soup today, I complete it for you), the leeks and potatoes are cut into very small pieces, stewed in a little butter for a few minutes, then cooked with chicken soup. It's one of my favorite soups. I serve it garnished with grated Gruyère cheese, but that's not essential. "


Similar recipes:

Leek meatballs

Leek meatballs prepared by frying with bread, eggs, breadcrumbs and greens

Greek platter with carrots and leeks

Greek platter with carrots and leeks, prepared with zucchini, green beans, fresh mushrooms and green onions, seasoned with thyme and bay leaf

French soup with leeks and cumin

French leek soup prepared with potatoes and carrots, red and green peppers, seasoned with cumin powder


Leek soup with potatoes - Recipes

Posted by Postolache Violeta on December 02, 2020 in recipes with potatoes recipes with leek fasting recipes soup recipes | Comments: 1

I don't know why I haven't tried leek soup with potatoes so far, my father puts a few leeks in the garden every fall, then buries it in the ground and we have leeks all winter, so it would have been very handy for him I do it. I couldn't believe how tasty, how fine, how creamy this soup was!
I recommend you too vegetable cream soup, red lentil cream soup, ripe tomato cream soup or carrot and chickpea cream soup


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here


Ingredients for the leek potato recipe:

  • 5-6 leeks cut into 3-4 cm pieces (only the white part)
  • 1 onion cut into thin slices
  • 6 carrots cut into larger pieces
  • 2-3 chopped celery sprigs
  • 2-3 potatoes cut into thick slices
  • 4-5 tablespoons oil
  • 3 tablespoons tomato paste (or 400 g canned tomatoes)
  • 1 bay leaf
  • salt
  • freshly ground pepper


LEEK CREAM SOUP AND POTATOES

I advise anyone to prepare this leek and potato cream soup due to the fact that it tastes extremely fine and delicate. It is very easy to make and you only need a handful of leeks and a few potatoes. With the help of a blender or a vertical mixer, you will quickly get a leek and potato cream soup (Vichyssoise & # 8211 as it is called in France) that can be served both cold and hot, being very suitable anytime as a recipe fasting if you give up sour cream and butter or the bacon that I chose at the end as a plus of taste in this recipe.

Because my piece of leek is quite small, I used 5 medium potatoes in the recipe. The idea is to somehow balance the two tastes, so I don't want to put too many potatoes to cover the delicate aroma of the leek from which I now use only the white part.

Ingredient:

  • 1 leek thread
  • 5 potatoes
  • 500 ml. vegetable soup (or 1 cube Knorr concentrate)
  • 3- 4 tablespoons oil
  • 30 gr. butter
  • 2 tablespoons sour cream
  • 1 slice of bacon
  • 2-3 cloves of garlic

Preparation method:

1 To start, chop the white part of the leek as coarsely as possible and put it to harden in 3-4 tablespoons of rapeseed oil.

2 Meanwhile, cut the potatoes into cubes and add them over the leeks. Just for a few minutes. Be careful not to brown them, but just to soften them a little and get a light shine.

3 Season the mixture with a pinch of salt and add 500 ml over it. vegetable soup or a cube of Knorr, if you have it at hand, dissolved in 500 ml of hot water. The liquid depends to some extent on the pot used. However, you can fill with another 500 ml. of hot water to make sure the liquid covers the potatoes with about two fingers. It will decrease when boiled, and if at the end you find the soup too thick, you can add a little milk.

4 All you have to do is adjust the medium heat and wait about 20 minutes, then set the soup aside and prepare the blender. On this occasion, check once again if it is salty enough and add a cube of butter that helps an even finer consistency of the soup.

5 Mix well, so that there are no leftover pieces of potatoes that have not been mashed, then add the cream and mix well.

6 To add flavor to the plate, I prepared a slice of bacon cut quite thin and fried separately in a pan. Also here I added the three cloves of minced garlic previously sliced. Drain the excess oil on a paper towel and immediately sprinkle over the delicious leek and potato cream soup.

7 Serve as such or with a few croutons with garlic and olive oil.


I washed the potatoes in I don't know how many waters, I peeled them as best I could, then I cut them into quarters.

- I cut the chicken pastrami into slices, strips or as they say

-And after that I cut him into rounds

- in an oiled tray I put the potatoes, sliced ​​meat and broccoli, I put the tray in the oven at 220 degrees

- and then in a large frying pan I melted butter, I put the leek slices, so that they mix to become translucent leeks. I didn't stop to give myself such phantasmagoria, so after I turned the wood in the pan a few times I added flour.

- I added liquid cream directly from the box

-I let it simmer for a few minutes while stirring. I put salt and pepper and I put pepper in despair because I only sat with water next to me when I ate

- after about 40-50 min. I took the tray of potatoes out of the oven

- the leek sauce is put over the potatoes

- mix everything carefully so that the potatoes do not crumble and move to another shape

- put it back in the oven where it is left until it forms a crust

The recipe for baked potatoes with leek sauce was proposed by Pocahontas on the culinary forum.


Leek soup with potatoes - Recipes

Posted by Postolache Violeta on December 02, 2020 in recipes with potatoes recipes with leek fasting recipes soup recipes | Comments: 1

I don't know why I haven't tried leek soup with potatoes so far, my father puts a few leeks in the garden every fall, then buries it in the ground and we have leeks all winter, so it would have been very handy for him I do it. I couldn't believe how tasty, how fine, how creamy, this soup was!
I recommend you too vegetable cream soup, red lentil cream soup, ripe tomato cream soup or carrot and chickpea cream soup


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here


Leek with Potatoes

Cut the leek, only the white part, 3-4cm long pieces. I mean, coarser. Put to harden in butter and 2 tablespoons of oil. Add salt and pepper to taste. After browning a little, add 100ml of white wine and simmer over medium heat.

Peel the potatoes and cut into 3-4mm slices, on the side. Slice the slices a little on the hob, on both sides, without oil, without butter. Add the potato slices over the leeks and cook for 20 minutes, over medium heat, with a lid. It is supplemented with water, but not much, the idea is to be low, but not to get caught.

Add the celery cut as thin as possible, the finely chopped green garlic. Add some more salt and mix very very lightly so as not to spoil the leeks. Leave for another 20 minutes on medium heat, also with a lid.

Quench the starch with a little water, add the liquid cream and mix well. When the starch has dissolved, add the lemon juice and rub well. The sauce will thicken. Pour the cream mixture over the leeks and bring to a boil.

Sprinkle with chopped celery leaves, finely chopped green onions and chopped dill. Add freshly ground pepper to taste and serve. It goes with a cold and dry, rosé wine. Jelna Pinot Noir Wild Yeast.