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Leek soup, or Leek and Potato soup, (Welsh: cawl cennin) is a soup based on potatoes, leeks, broth [1] (usually chicken), and heavy cream. [2] Other ingredients used may be salt, pepper, and various spices. Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this, all ingredients are combined ...
Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every French housewife's potato and leek soup". [1] 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. [2] [3] [n 1]
Woody & Laura’s Creamy Potato Leek Soup. Servings: 10-12. Ingredients. 750g red potatoes, peeled and cut into 1.5cm cubes. 200g leeks, trimmed and chopped into 0.5cm slices. 3 cloves garlic, peeled.
Leek soup: Wales: Chunky Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soup: Lettuce is a primary ingredient. [32] Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. [32] [33] Lentil soup: Ancient Chunky Red, green, or brown lentils.
If there was ever a soup that was more than the sum of its parts, Vichyssoise would be it. Consisting of four basic ingredients: chicken stock, leeks, potatoes and cream, many versions of this ...
Leek and Potato Soup While many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice 'em real thin, and stir-fry them until crispy and golden.