What if I told you that with just a handful of humble ingredients, you could create a dish so luxuriously creamy, so deeply satisfying, that it rivals meals from five-star restaurants? In this video, I’ll share the game-changing technique that transforms simple potatoes and leeks into liquid gold.
By the end of this video, you’ll possess the knowledge to craft a potato and leek soup so irresistible, your friends and family will be begging for the recipe. Are you ready to unlock the potential of these underestimated vegetables and create magic in your kitchen? Let’s dive in and discover the soup that’s about to become your new obsession.
Ingredients:
1- Potatoes (3 cups /450 g chopped weight/ 3-4 medium) small diced
2- Leek (1 ½ cup/ 180 g chopped weight/ 3 large) white and light green area only
3- Onion (½ – ¾ cup/ 90 grams/ 1 Medium)- cut into long lengths
4- Garlic (1 tablespoon/ 10 g/ 2-3 medium cloves) finely chopped
5- Salt (½ teaspoon)
6- Celery salt (½ teaspoon)
7- Black pepper powder (½ teaspoon)
8- Chicken stock (3 cubes mixed with 4 cup water)
9- Heavy cream (4 tablespoons)
10- Butter (4 tablespoons/35 grams)
11- Olive oil (1 teaspoon) -Optional
Slicing & Dicing:
– Chop the potatoes (3 cups /450 g chopped weight/ 3-4 medium) small diced
– Chop the leek (1 ½ cup/ 180 g chopped weight/ 3 medium) white and light green area only- chop into thin rounds
– Chop the onion (½ – ¾ cup/ 90 grams/ 1 Medium)- cut into thin lengths
– Chop the garlic (1 tablespoon/ 10 g/ 2-3 medium cloves) finely chopped
Preparation:
– Chicken stock (3 cubes mixed with 4 cup water)
Cooking:
– Take a pot and put 4 tablespoons (35 g) butter and turn on the flame at medium.
– Now add the chopped leek & onions to the pot and mix
– Now fry for 6-7 minutes while stirring constantly.
– Then add the garlic (finely chopped), Salt (½ teaspoon), Black pepper powder (½ teaspoon) & Celery salt (½ teaspoon)
– Now mix the pot and cook for 1 minute
– Now add the potatoes and the prepared chicken stock to the pot and mix
– Now bring the contents to a boil and then reduce the flame to low and let simmer for 20 minutes with closed lid
– Now turn off the flame and use an immersible blender to grind all ingredients in the pot into a smooth paste like consistency.
– Now add the heavy cream and mix the pot
– Now garnish with spring onions and cream
– Bon appetit
Time Stamp:
00:00 Introduction
00:10 Ingredients
01:06 Slicing & Dicing
02:35 Preparation
02:49 Cooking
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