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Before you jump to Potato & Leek Soup recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.
You already know that the body requires a healthy heart. Obviously, if your heart is in bad shape then the rest of you isn’t going to be healthy too. You already are aware that regular exercise and a healthy lifestyle are crucial in terms of the overall health of your heart. However, are you aware that there are a number of foods that have been found to help you improve your heart health? In the following paragraphs, you will learn which foods are beneficial for your heart.
Know that blueberries are a fantastic source of heart healthy. Blueberries have lots of antioxidants, especially pterostilbene. Pterostilbene acts very much like the resveratrol found in grapes. This specific antioxidant assists your body to be better at processing your fats and cholesterol. If your body has the ability to easily break down fat and cholesterol, they will not amass in your body or cause problems for your heart. That, essentially, helps your heart be healthy.
There are many foods that you can consume that will be good for your body. It’s true that everything brought up in this article can help your body in many ways. They are especially wonderful, however, for improving your heart health. Start consuming these health food every day. Your heart will be much heartier if you do!
We hope you got benefit from reading it, now let’s go back to potato & leek soup recipe. To make potato & leek soup you only need 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Potato & Leek Soup:
- Take 1 Leek
- Provide 1 Potato (big)
- Use 30 g Unsalted butter
- Get 1/4 Onion
- Prepare 800 ml Chicken or vegetable broth
- Provide 2 Tablespoons White wine
- Take Bay leaf 1
- Take 1 teaspoon Italian mixed herbs
- Prepare Salt
- Prepare Black pepper
- Use Double cream (for decoration)
Steps to make Potato & Leek Soup:
- Melt the butter to fry the leek and onion until turn softened. (Keep a little bit aside for decorating on the top later.)
- Place in the white wine and then potato chunks.
- Add in the broth to cover the leek and potato and then put in the bay leaf and mixed herbs. Boil the soup and then slimmer it for 20 minutes.
- Purée the soup in blender and flavour it with salt and black pepper.
- Drizzle some double cream over each serving, top with a little softened leek from step 1 if prefer. (Kids want to try them in raw, so I only put a little bit😅) Enjoy!!
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