Irmgards Cream of Leek & Potato Soup
Irmgards Cream of Leek & Potato Soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, irmgards cream of leek & potato soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

We pride ourselves with our work and keep up with the latest techniques in beauty and fashion. Great recipe for Irmgards Cream of Leek & Potato Soup. Reduce heat to low; stir cream into leek mixture. Cook leeks, stirring, until mixture begins to thicken; stir in Parmesan cheese.

Irmgards Cream of Leek & Potato Soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Irmgards Cream of Leek & Potato Soup is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook irmgards cream of leek & potato soup using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Irmgards Cream of Leek & Potato Soup:
  1. Take 358 grams leeks chopped
  2. Take 86 grams white onion peeled & chopped
  3. Make ready 311 grams potatoes peeled and cubed
  4. Take 900 ml Cold water
  5. Take 1/2 tsp garlic powder
  6. Make ready 1 tsp Apple cider vinegar
  7. Take 1 veg stock cube I used knorr
  8. Make ready 4 tbsp coconut milk or single cream I used coconut milk

A deliciously rich side dish ready in minutes. THIS CREAMED LEEK RECIPE IS: GLUTEN FREE AND FANTASTIC. If you've never tried them, you're in for a real treat. Stir in the milk, cream and.

Steps to make Irmgards Cream of Leek & Potato Soup:
  1. Add veg to medium pan. I used an 8 in 1
  2. Add water, crumble veg stock cube on, sprinkle garlic powder and add cider vinegar & stir
  3. Pop lid on and put on medium heat for 30-45 minutes until veg cooked. I used 140°
  4. Take off heat let cool for few minutes then carefully blend smooth with stick blender. Add coconut milk or cream and stir in. ( I forgot to add mine so did it after dividing)
  5. Divide into bowls & serve or cool, lid and keep I the fridge. Upto 4 days. I got 1308 grams
  6. Enjoy 😲

If you've never tried them, you're in for a real treat. Stir in the milk, cream and. The dish is simple: Sliced leeks are sautéed down in a little bit of butter until they're soft and sweet. Then I add cream and a dash of Parmesan (my addition to tradition). The cream binds the leeks together and has that same savory-sweetness of the leeks themselves, while the Parmesan adds a punch of salt to wake it all up.

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