55g/2oz butter: 55g/2oz butter; 425g/15oz floury potatoes, peeled diced 5mm/1/3in : 425g/15oz floury potatoes, peeled diced 5mm/1/3in ; 110g/4oz onions, chopped: 110g/4oz onions .
Learn to a simple hearty Scottish Potato Soup, known Tattie Soup, potatoes, carrots, onion, leek, stock. Find variations, tips, more Scottish soup recipes this web page.
Ingredients Needed. 55g/2oz butter; 425g/15oz floury potatoes, peeled diced 5mm/1/3in; 110g/4oz onions, chopped; 900ml/1½ pints chicken vegetable stock
Melt butter a large lidded saucepan. Add onion cook 1 minute a medium heat, stirring coat the butter. Add potatoes mix the onion butter.
Step 2: Add Potatoes Stock. Stir the diced potatoes cook another 2-3 minutes.; Pour the vegetable chicken stock, bring mixture a boil, reduce heat let simmer 20 minutes, until potatoes tender.; Step 3: Blend Soup. an immersion blender transfer soup a blender blend smooth.
Find 12 potato soup recipes British chefs, including leek potato, Vichyssoise, sweet potato. Learn to creamy, chilled, crispy potato soups different flavours ingredients.
Freeze: Freeze leftover leek potato soup a freezer-safe container up 3 months. Thaw the fridge overnight reheat the stove. Reheating: Reheat leftover leek potato soup the stovetop 5-7 minutes in microwave 2-3 minutes hot. Nutrition Facts. Serving Size: 1 serving (approximately 227g) Calories: 126
Step 2: Cook vegetables. next step to cook vegetables. a large, thick-based saucepan, gently melt butter low heat. Then, add leeks, onion, potatoes, stirring all with wooden spoon they a nice coating butter.
Heat oil a large pan add onions, potatoes leeks. Cook 3-4 minutes a medium heat starting soften.
Trim, peel roughly slice celery. Peel roughly chop onions. Peel finely slice garlic. Cut ends the leeks, quarter lengthways, wash under running water cut into 1cm slices.
Creamy Leek and Potato Soup | Easy Weeknight Recipes
