Good morning here we will give you a recipe mandys leek and potato soup which is delicious The way making it is very easy. You just need to be careful to get results from mandys leek and potato soup which has aroma and taste that can evoke our tastes.

So that the result of mandys leek and potato soup, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare mandys leek and potato soup the delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings must exist in prepare

1. Prepare 2 tbsp butter
2. Prepare 3 large washed and finely chopped leeks
3. Prepare 2 medium potatoes washed,peeled and diced
4. Prepare 1 medium onion, chopped
5. Prepare 2 clove garlic chopped
6. Use 2 dried bay leaves
7. Prepare 1 tbsp thyme
8. Take 500 ml milk
9. Prepare 300 ml hot veg stock
10. Prepare salt and pepper

Make these flavorful latkes with just six ingredients: potatoes, leeks, eggs, flaxseed meal, salt, and Parmesan cheese. Recipe creator Michael Zick Doherty suggests serving with a dollop of sour cream. Even at its most difficult, potato-leek soup is pretty darn easy to make. It requires only a few ingredients—leeks, butter, potatoes, broth, cream, and some aromatics—and some very simple knife skills and cooking techniques.

How to cook Mandys leek and potato soup:

1. Peel outer layer of the leeks and finely chopped and carefully wash them to remove any soil, this can take upto 2-3 rinses
2. In a large pot add butter and heat slightly, add the cleaned leeks and saute for 5 minutes. Peel, wash and chop the potatoes add to the pot.
3. Add garlic thyme and bay leaves, cook for 2-3 minutes then add stock and milk, don't over boil it. Reduce and simmer for 15-20 minutes until veg are tender.
4. Remove from heat and carefully blend until smooth and creamy, season to taste and serve with brown bread. Enjoy. https://cookpad.com/us/recipes/354442-mandys-grandmothers-famous-irish-brown-soda-bread (see recipe)
5. Done and ready to serve!

Potato and leek soup was what French chef Louis Diat cooked one cold summer morning at the Ritz in New York City, more than a century ago. The soup was left in the fridge all day, then spun,. Use slotted spoon and drain on paper towels. Adjust the heat as necessary so not to brown. This leek and potato soup recipe is easy and delicious.

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