Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, potato & leek soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Potato is an instant messaging tool focused on security. It is faster, safer, more open and completely free. Jerusalem potato земляная груша, топинамбур, Helianthus tuberosus.
Potato & Leek Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Potato & Leek Soup is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have potato & leek soup using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato & Leek Soup:
- Make ready 4 Potatoes
- Prepare 2 Leeks
- Prepare 3 Mushrooms
- Make ready 1/2 Large Onion
- Take 4 Cloves Garlic
- Get 1 Celery Stalk
- Make ready 4 Slices Thick Cut Bacon
- Get 4 1/2 Cups Chicken Stock
- Take Black Pepper
- Get Seasoned Salt
- Make ready Creole Seasoning
- Take Parsley Flakes
- Make ready Parmesan Cheese
- Prepare 4 Tbs Butter
- Take Half & Half
The potato (plural form: potatoes) (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. Borrowed from Spanish patata, itself borrowed from Taíno batata. (UK) IPA(key): /pəˈteɪ.təʊ/, [pə̥ˈtʰeɪtʰəʊ]. (General American) enPR: pə-tāʹtō, IPA(key): /pəˈteɪ.toʊ/, [pə̥ˈtʰeɪɾoʊ], [pə̥ˈtʰeɪɾə]. Learn about potato nutrition, types of potatoes, fun facts and history. Info for potato growers and retailers.
Steps to make Potato & Leek Soup:
- Get a pot of water boiling for the potatoes immediately. Bring to a boil while washing and prepping veggies. Slowly cook bacon while preforming afore mentioned tasks.
- Remove bacon and allow to drain. Place veggies into bacon fat and sauté. Season. After sweating vegetables, add in chicken stock. Bring to a boil, then a slow simmer.
- Remove potatoes and mash with butter and Half & Half. The amount of liquid will depend on the size of the potatoes. Feel it out. Season. Add mashed potatoes to soup and whisk in.
- After brought back to a simmer, add in Half & Half. Use enough to make it change color. Chop three slices of bacon and add to soup. (If you don’t have enough Chicken Stock, you can use some of the potato water, by the way).
- Plate. Finish with parsley flakes, a bit of grated Parmesan cheese and some of the remaining piece of bacon.
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