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Leek in my potato soup
Leek in my potato soup

Before you jump to Leek in my potato soup recipe, you may want to read this short interesting healthy tips about Strength Raising Snack foods.

Healthy and balanced eating promotes a feeling of wellness. We are likely to feel way less gross after we increase our intake of wholesome foods and decrease our consumption of unhealthy foods. A salad tends to make us feel better than a piece of pizza (physically at any rate). Choosing healthier food choices can be difficult when it’s snack time. Shopping for snack foods can be a struggle because you have a great number of options. Here are a handful of healthy snacks that can be used when you need a quick pick me up.

Certain foods made from whole grains are excellent for a fast snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch break. Eating on the run may be healthier with whole grain chips and crackers. Make the modification from refined products including white bread to the healthier whole grain choices.

There are lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthy doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to leek in my potato soup recipe. You can have leek in my potato soup using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Leek in my potato soup:
  1. You need large leeks, washed
  2. Use small yellow onion
  3. Provide garlic, pressed or chopped
  4. Provide large baking potatoes
  5. You need water or chicken broth
  6. Take basil
  7. Get bacon (optional)
  8. Take salt (if no bacon)
  9. Provide black pepper
  10. Prepare milk
  11. You need butter (4 tbsp)
Steps to make Leek in my potato soup:
  1. Get a big pot.. this makes a lot and feel free to cut this in half, works well.wash, peel and slice the potatoes.
  2. If you opt for bacon (which adds and amazing flavor) cook it now… crispy but not burnt
  3. Slice the leeks and onions first, and your garlic.. (use the green part of the leeks… adds colour to the soup)melt the butter in the pot on high heat stirring well then add the leeks and onions until they look soft. Add garlic and let cook for a few minutes.. stir making sure nothing burns or sticks
  4. Toss in the broth or water, potatoes, basil or salt if no bacon.
  5. Boil and bring to a simmer for 45 mins or until the potatoes are soft.
  6. Use an immersion blender or transfer mixture to a stand blender until smooth
  7. Return entire mixture to pot and add milk.. summer for a few minutes until it looks nice and mixed..
  8. Please enjoy.. this was taken from 100 year old Scottish cook book my family has passed down to me. Serve with a hearty bread

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