Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Potato and Leek Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Potato and Leek Soup Recipes Biography

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Ingredients
1 Tbsp Olive Oil
2 leeks, sliced (an onion can be subsituted)
4 cups Yukon Gold potatoes (any variety will do), sliced into 1/4" rounds
6 cups Water or Chicken Broth
Splash of milk
Salt and Pepper to taste

Instructions

In a large pot over medium heat, cook leeks in olive oil until tender, stirring frequently (about 15 minutes).
Add potatoes and water or broth until potatoes are just covered, bring to a boil.
Reduce heat and simmer until potatoes are tender, around 20-30 minutes.
Add a splash of milk, and season with salt and pepper.
For added yumminess, try adding in a little sherry or brandy before serving with some crusty, whole grain bread.
Enjoy!

Method

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Peel and slice the garlic.

Place a large pan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden.

Peel the potatoes and cut them into 1cm dice. Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables. Add your potatoes. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid o Remove the pan from the heat. Season with salt and pepper. Serve like this or pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls.

If I had to choose the one food that I absolutely couldn’t live without, it would be the potato. There are of course the year-round favorites which don’t help the waistline, such as potato chips and my big downfall, french fries. Summer brings good old potato salad. In the Winter, there is the aromatic, roasted potato. In the Spring there are those irresistible, decadent, scalloped potatoes. Here in the Fall, I like to enjoy my potatoes baked.
Now there are those who will tell you that potatoes aren’t good for you because they are a carbohydrate that has a high glycemic index. While that may be partially true, I also happen to like other foods that fall into this category, such as bananas, which have nutritional benefits that outweigh their high-glycemic classification. And as it turns out, potatoes have a lot more to offer than just a tasty, year-round side dish.
Potatoes contain no fat or cholesterol and minimal sodium. What they do have is about 5 grams of natural fiber in the skin of a medium-sized potato, and fiber is important to our bodies for digestion. Looking for long-term fulfillment? A six-ounce potato contains 2 grams of highly digestible protein, almost as much as half a glass of milk!
An average potato contains about 620 mg of potassium-that’s more than a banana. Potassium is essential to the body because of its role in attaining optimal muscle performance and improving the nerves’ response to stimulation. They also contain iron, which is essential in helping the body convert food to energy and can help the body resist infection.Potatoes are also a great source of vitamins, even supplying about 70 percent of the total daily value for vitamin C, which is essential to help maintain healthy connective tissue and heal wounds. They are also good sources of B vitamins, helping the body make healthy red blood cells and amino acids. Looking for a good way to eat your potatoes? Try this delicious Potato Leek Soup recipe.