Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, irmgards cream of leek & potato soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Irmgards Cream of Leek & Potato Soup is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Irmgards Cream of Leek & Potato Soup is something that I’ve loved my whole life.
The Royal Chefs have suggested three ways to serve pancakes this #PancakeDay. Jam and cream pancakes Classic lemon and sugar pancakes Savoury ham, leek and cheese pancakes. Add cream, salt, and pepper and reduce until thick and perfect. In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat.
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:
- Make ready 358 grams leeks chopped
- Take 86 grams white onion peeled & chopped
- Take 311 grams potatoes peeled and cubed
- Get 900 ml Cold water
- Make ready 1/2 tsp garlic powder
- Prepare 1 tsp Apple cider vinegar
- Get 1 veg stock cube I used knorr
- Get 4 tbsp coconut milk or single cream I used coconut milk
They really bring out the flavor of the vegetables and love their creamy texture. The Jerusalem artichoke, also called sunchoke, is native to eastern North America. It's a root vegetable and is actually related to the sunflower. Potato leek soup is one of my favorites.
Instructions to make Irmgards Cream of Leek & Potato Soup:
- Add veg to medium pan. I used an 8 in 1
- Add water, crumble veg stock cube on, sprinkle garlic powder and add cider vinegar & stir
- Pop lid on and put on medium heat for 30-45 minutes until veg cooked. I used 140°
- 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)
- Divide into bowls & serve or cool, lid and keep I the fridge. Upto 4 days. I got 1308 grams
- Enjoy 😲
It's a root vegetable and is actually related to the sunflower. Potato leek soup is one of my favorites. It is creamy, rich, and delicious. I love it on a cold day served up some garlic bread. - See more at. In a saucepan over medium heat, soften the leeks in the butter.
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