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We hope you got insight from reading it, now let’s go back to leek, carrot & potato soup recipe. To cook leek, carrot & potato soup you only need 8 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Leek, Carrot & Potato Soup:
- Use 1 large leek, in 1 cm slices
- You need 1 large potato, diced
- Use 2 cloves garlic, chopped
- Use 1 onion, roughly chopped
- Use 1 carrot, diced
- Prepare 1 litre vegetable stock. “Marigold” bouillon powder works well
- Take Oil
- Use Butter, preferably unsalted
Steps to make Leek, Carrot & Potato Soup:
- Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
- Add the garlic, stir and continue fry for another minute.
- Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
- Add the potato, carrot and stock. Stir well, cover and bring to the boil.
- Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
- Remove from heat, taste and season to taste.
- Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
- Serve piping hot, with fresh rolls or chunks of granary bread.
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