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potato leek soup

Potato leek soup is a classic dish from British cuisine and is most favoured in winter when served warm and in summers it can be served cold.

Leek is one of the national emblem of Wales (as per wiki) and has a mild onion like taste. The white bulb part and the tender green leaves are the edible portion and it is full of flavour. The dark green leaves are usually discarded. Leeks can be used to make vegetable broth because of their mild flavour and can be used raw in salads.

potato leek soup


Leeks: 1 or 2
Potatoes: 1 medium
Garlic: 2 cloves
Butter: 1 tbsp
Vegetable stock: 2-3 cups
Black pepper powder: 1 tsp
Fresh cream or milk: 200 ml

Method to Prepare:

Clean and wash the leeks thoroughly. Slice the leeks lengthwise and then chop them finely.

Peel and chopped the potatoes very finely into small cubes and keep them aside.

Melt the butter in a pan and add the chopped leeks and garlic. Fry them on low heat until the leeks become soft.

Add the potatoes and sauté for a while.

Next add the vegetable stock along with the pepper powder. Bring the soup to the boil and then let it simmer for few more minutes or until the potatoes become tender.

Adjust the salt.

Stir in the fresh cream or milk into it and serve hot the potato leek soup.

Sharing the potato leek soup with the event A.W.E.D. British. Also see the event page.

Thanks Reva for this beautiful participation card.

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1 Comment

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