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

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, irmgards cream of leek & potato soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Add cream, salt, and pepper and reduce until thick and perfect. This light meal provides a combination of warm and creaming soup textures with crunchy leeks with aromatic smells that is signature of Thai cuisine. In a large saucepan, soften leek and garlic in butter.

Irmgards Cream of Leek & Potato Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Irmgards Cream of Leek & Potato Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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

Leeks are vegetables that belong to the family of onion, garlic, shallots and scallions. Leeks are also a good source of fiber which is a non-digestible form of carbohydrate. This fiber aids in digestion and helps prevent certain cancers and heart diseases. POTATO LEEK SOUP (NO BUTTER NO CREAM) There is nothing more comforting than a bowl of warm healthy soups in winter.

Steps 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 😲

This Healthier Creamy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesn't skimp on the flavor! In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Meanwhile, place bacon in a large, deep skillet. With fresh leeks and a creamy potato base, you'll want spoon after spoon of this dish! Looking like an extra large scallion, the leek is related to the garlic and the onion even though its flavor and fragrance are milder and more subtle.

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