leek & baked potato soup
leek & baked potato soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, leek & baked potato soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

leek & baked potato soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. leek & baked potato soup is something which I have loved my entire life. They are nice and they look fantastic.

Leek is the common name for a cultivated, edible, bulbous, herbaceous plant, Allium ampeloprasum var. porrum, also classified as Allium porrum, which is characterized by broad, flat, tightly wrapped, dark green leaves, a long, thick white stalk, and a slightly bulbous root. Перевод слова leek, американское и британское произношение, транскрипция, словосочетания, примеры использования. Practice what you preach. Показать эту ветку. leek @astroleek. You could have the purest heart it's still gonna be mfs that fix they mouth to say something negative about you FUCK. The Leek (Japanese: ながねぎ Scallion), known as the Stick prior to Generation VIII, is a type of held item introduced in Generation II.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook leek & baked potato soup using 15 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make leek & baked potato soup:
  1. Prepare 1 stalk leek 6-8 in. long
  2. Take 3 medium leftover baked potatoes (cold)
  3. Get 1/4 small onion (minced)
  4. Get 3 cup stock (chicken or beef or veg.)
  5. Make ready 3 tbsp butter
  6. Take 1 tbsp olive oil
  7. Take 1 tsp salt (split)
  8. Get 1 tsp cracked black pepper (split)
  9. Get 1/4 cup flour
  10. Take 1/2 tsp garlic powder
  11. Make ready 1 tsp ground coriander
  12. Get 1/8 tsp smoked paprika
  13. Make ready 1 splash of Worcestershire sauce
  14. Take 1/2 tsp lemon juice
  15. Make ready 2 or 3 DROPS liquid smoke

From Middle English leke, leek, lek, from Old English lēac ("a garden herb, leek, onion, garlic"), from Proto-Germanic *lauką *laukaz ("leek, onion"), from Proto-Indo-European *lewg- ("to bend"). Cognate with Dutch look ("garlic, leek"), Low German look, Look, German Lauch ("leek, allium"), Danish løg. Leeks are relatives of onions and scallions. Find out equivalents and how to measure them.

Steps to make leek & baked potato soup:
  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.

Leeks are relatives of onions and scallions. Find out equivalents and how to measure them. Also see what you can substitute for leeks in a recipe. leek. Leek cultivars can be subdivided in several ways, but the most common types are "summer leeks", intended for harvest in the season when planted, and overwintering leeks, meant to be harvested in. It is of the family or genus Allium which also contains the onion A leek is a member of the onion family, but is not actually an onion.

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