Leeks and Potatoes. Leek and Potato Soup is a thick and creamy classic French Potato Soup that starts with garlic butter in which leeks are slowly sautéed to bring out the sweet flavour. It's simple to make, cosy and. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over.
This simple side dish is the perfect accompaniment to a steak, pork. Little red potatoes are steamed and mixed with a buttery mixture of leeks and parsley. Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes! You can cook Leeks and Potatoes using 25 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Leeks and Potatoes
- It's of Meat and vegetables.
- Prepare 2 of large leeks.
- You need 2 of large carrots.
- It's 1 pound of potatoes.
- You need 1 pound of chicken breast boneless and skinless.
- Prepare 2 quart of water.
- It's of Precooked extras.
- It's 2 cups of macaroni and cheese see my recipe.
- You need 2 cups of mashed potatoes see my recipe.
- Prepare of Spices.
- You need 1 tablespoon of mustard powder.
- It's 1 teaspoon of granulated garlic powder.
- You need As needed of salt and ground black pepper.
- It's 2 tablespoons of parsley flakes.
- Prepare of Meatballs.
- Prepare 1/2 cup of grated Parmesan cheese.
- It's 2/3 pound of ground sirloin.
- You need To taste of salt and pepper.
- It's of Thickener and frying.
- Prepare 1/4 cup of oil to shallow fry in.
- You need 1/2 stick of butter.
- It's 1/4 cup of flour.
- It's 2 tablespoons of extra virgin olive oil.
- It's 1/2 teaspoon of ground black pepper.
- You need To taste of salt.
I like to combine potatoes and extra veggies when roasting potatoes. The starchy vegetable needs a little extra aroma on the pan. Potatoes and leeks come together deliciously in this classic pairing. To be honest, in the past I have tended to shy away from Potato Leek Soup, because of the many occasions when ordered, it arrived.
Leeks and Potatoes step by step
- Boil the chicken in water. Slice the carrots and leeks on a bias. Cut the chicken, when done, into manageable pieces and add back to the water..
- Add the leeks and carrots, then add the spices. Stir well..
- Simmer covered and slice the potatoes and fry them. Fry till just turning golden brown remove from the oil. Put on a paper towel to absorb excessive amounts of oil. Season with a little salt..
- Mix the ground sirloin with the salt and pepper. Add in the cheese and mix well. Make little meatballs and fry till crispy on the outside..
- Turn as needed I did 2 batches. When crispy add right in to the leeks..
- When all the meatballs are in add the fried potatoes. Simmer covered 20 minutes. Add the mashed potatoes and macaroni and cheese. Stir well..
- Add salt and pepper to the butter and melt in the microwave. Stir in the flour and olive oil..
- Pour this thickener into the leeks and cook. Stirring constantly till thickened and the flour has cooked for about 10-12 minutes. Let rest 15 minutes give it a good stir and serve. I hope you enjoy!!!.
Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. Jacques says, "Leeks and potatoes are commonly made into creamy vichyssoise.
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