leek & baked potato soup
leek & baked potato soup

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, leek & baked potato soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

leek & baked potato soup is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. leek & baked potato soup is something that I have loved my whole life. They’re fine and they look wonderful.

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. It boosts the critical hit ratio of a Farfetch'd or Sirfetch'd that holds it. Make leeks the star of the show by whizzing up the traditional chilled soup, Vichyssoise.

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

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

Gay) is a vegetable belonging, with onion and garlic, to the Alliaceae, the onion family. Leek definition: Leeks are long thin vegetables which smell similar to onions. They are white at one end. Clem Leek is a British musician, composer & sound artist.

Instructions 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.

His compositions draw from a range of genres to. 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. Like garlic and onion, the leek is a member of the allium family. It has a harsh flavour when raw, but becomes sweet and delicate when cooked.

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