Irmgards Cream of Leek & Potato Soup
Irmgards Cream of Leek & Potato Soup

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, irmgards cream of leek & potato soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Irmgards Cream of Leek & Potato Soup is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Irmgards Cream of Leek & Potato Soup is something which I’ve loved my whole life.

In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives. This light meal provides a combination of warm and creaming soup textures with crunchy leeks with aromatic smells that is signature of Thai cuisine.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook irmgards cream of leek & potato soup using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Irmgards Cream of Leek & Potato Soup:
  1. Take 358 grams leeks chopped
  2. Prepare 86 grams white onion peeled & chopped
  3. Make ready 311 grams potatoes peeled and cubed
  4. Take 900 ml Cold water
  5. Get 1/2 tsp garlic powder
  6. Take 1 tsp Apple cider vinegar
  7. Take 1 veg stock cube I used knorr
  8. Make ready 4 tbsp coconut milk or single cream I used coconut milk

Classic and savoury cream of leek and potato soup. A pinch of freshly chopped chives and a swirl of creamy white yogurt add just the right contrasting touches to this classic cream of leek and potato soup. A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year , from BBC Good Food. Meanwhile, heat the butter in a pan, then add the leeks.

Instructions to make Irmgards Cream of Leek & Potato Soup:
  1. Add veg to medium pan. I used an 8 in 1
  2. Add water, crumble veg stock cube on, sprinkle garlic powder and add cider vinegar & stir
  3. Pop lid on and put on medium heat for 30-45 minutes until veg cooked. I used 140°
  4. Take off heat let cool for few minutes then carefully blend smooth with stick blender. Add coconut milk or cream and stir in. ( I forgot to add mine so did it after dividing)
  5. Divide into bowls & serve or cool, lid and keep I the fridge. Upto 4 days. I got 1308 grams
  6. Enjoy 😲

Leeks are so commonplace and familiar that it's all too easy to forget just how versatile they are. This Healthy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesn't skimp on the flavor! When Rick and I first started dating and I learned that Potato Leek Soup was not only one of his favorite soups, but also one of his favorite foods, I set. Leeks are relatives of onions and scallions. Find out equivalents and how to measure them.

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