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Before you jump to Potato Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Great Product And Can In Addition Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to potato soup recipe. You can cook potato soup using 13 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Potato Soup:
- Get 3 TBSP Unsalted Butter,
- Prepare 1/2 Yellow Onion Finely Sliced,
- Provide 4 Leeks White and Light Green Parts Only Coarsely Sliced,
- Provide 3 Cloves Garlic Finely Minced,
- Get 1 KG Yukon Gold Potatoes Peeled Coarsely Diced,
- Get 1.5 L Vegetable Stock,
- Provide Bay Leaves Halved, 2
- You need 1 TSP Herbes de Provence,
- You need Pinch Sea Salt,
- You need Pinch Black Pepper,
- Use Pinch Cayenne,
- Use 1 Cup Heavy Cream,
- Prepare Parsley Finely Chopped, For Garnishing
Steps to make Potato Soup:
- In a sauce pot over medium heat, add butter. - - Once butter has completely melted, add in onion and leeks. - - Saute until the onions are translucent and the leeks starts to soften. - - Add in garlic and potatoes.
- Saute until aromatic. - - Add in vegetable stock, bag leaves and herbes de provence. - - Stir to combine well. - - Bring it up to a simmer.
- Reduce the heat down to low. - - Cover and cook until the potatoes are fork tender. - - Taste and adjust for seasoning with salt, pepper and cayenne. - - Fish the bay leaves out and discard.
- Slowly and carefully transfer into a blender. - - You may have to do it in batches. - - Blitz until smooth. - - Return the soup back into the pot.
- Add in cream. - - Stir to combine well. - - If you like your soup to be thicker, continue cooking and reduce to the consistency as desired. - - If you like your soup to be thinner, add in more vegetable stock and cook as desired.
- Taste and adjust for final seasonings. - - Serve with a light garnish of parsley.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods like meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will need to wash them completely.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed thoroughly
Cover raw meat or fish and shop at the bottom shelf of the fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to be sure everything you’re going to use was saved properly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that say just how long you can keep the food and if it needs to go in the fridge.
This sort of food often has special packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. For instance, you may see’eat within two days of opening' on the label. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will probably be harmful, but its own flavour, colour or texture may begin to deteriorate.
An exception to this is eggs, that have a best before date of no longer than 28 days after they are laid. After this date that the quality of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and could make you ill.
If you plan to use an egg after its best before date, make certain you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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