leek & baked potato soup
leek & baked potato soup

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, leek & baked potato soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of.

leek & baked potato soup is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. leek & baked potato soup is something which I’ve loved my entire life. They are nice and they look wonderful.

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

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

If you want it "fully loaded," add some shredded cheese, chopped cooked bacon, and chives By thedailygourmet Leek, (Allium porrum), hardy biennial plant of the amaryllis family (Amaryllidaceae), grown as a vegetable. The leek is an ancient crop and is native to eastern Mediterranean lands and the Middle East. 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.

Steps 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.

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. How to Store Refrigerate leeks up to one week, loosely wrapped in plastic. Wait to trim the tops and roots until just before using.

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