Recipe: Perfect leek & baked potato soup

leek & baked potato soup. The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion.

leek & baked potato soup The plant is a slightly developed bulb attached to a cylindrical stem formed by the overlapping thick, flat leaves. The plant can produce clusters of white, pink or purple flowers and blue-black seeds in the second year. Find leek recipes, videos, and ideas from Food Network. You can cook leek & baked potato soup using 15 ingredients and 21 steps. Here is how you achieve it.

Ingredients of leek & baked potato soup

  1. It's 1 stalk of leek 6-8 in. long.
  2. Prepare 3 medium of leftover baked potatoes (cold).
  3. It's 1/4 small of onion (minced).
  4. Prepare 3 cup of stock (chicken or beef or veg.).
  5. Prepare 3 tbsp of butter.
  6. You need 1 tbsp of olive oil.
  7. You need 1 tsp of salt (split).
  8. It's 1 tsp of cracked black pepper (split).
  9. Prepare 1/4 cup of flour.
  10. Prepare 1/2 tsp of garlic powder.
  11. It's 1 tsp of ground coriander.
  12. You need 1/8 tsp of smoked paprika.
  13. Prepare 1 of splash of Worcestershire sauce.
  14. Prepare 1/2 tsp of lemon juice.
  15. You need 2 of or 3 DROPS liquid smoke.

Leek, (Allium porrum), hardy biennial plant of the amaryllis family (Amaryllidaceae), grown as a vegetable. The leek is an ancient crop and is native to eastern Mediterranean lands and the Middle East. The plant is related to the onion and has a mild, sweet, onionlike flavour. Leek stalks are This recipe is an offshoot of the more classical potato leek soups.

leek & baked potato soup instructions

  1. over medium heat.
  2. Heat 1 tbsp. butter and olive oil in 3-4 quart pot..
  3. cut leeks into 2-3 mm thick slices, put into bowl and separate into slivers.
  4. add to hot oils.
  5. add minced onion..
  6. stir often with wooden spoon. Do not let leeks brown. They will become bitter..
  7. add 1/2 of the salt and pepper.
  8. after about 2-3 minutes, add garlic powder..
  9. add remaining 2 tbsp. butter, melt..
  10. add flour to create rue..
  11. stirr often..
  12. incorporate 2 cups of stock. Stir until smooth and silky..
  13. add paprika, coriander, Worcestershire, lemon juice..
  14. stir until well blended..
  15. add a little more stock and reduce heat to a good simmer..
  16. dice cold potatoes (I use yukon golds) any will work.
  17. add to soup. stir..
  18. after potatoes are added, the starch from them will continue to thicken it. add stock as needed from here out..
  19. add 2-3 DROPS of liquid smoke. ONLY A COUPLE OF DROPS. This is strong flavor..
  20. if you don't have liq. smoke, double smoked paprika. Or use a pinch of cumin..
  21. let simmer 15-20 minutes. eat..

This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. As a milder onion, one of the most popular preparations is buttered leeks, which can be incorporated into a dish or enjoyed as a vegetable side. They're great in chicken and ham dishes and particularly tasty for recipes that include cheese and cream. Leek tops should be dark green and firm, not limp or dried out.

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