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We hope you got insight from reading it, now let’s go back to potato ham and leek soup recipe. You can have potato ham and leek soup using 14 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook potato ham and leek soup:
- Take 8 cup diced potatoes
- You need 3 head diced leeks, white part
- You need 2 cup diced celery
- You need 1/2 tbsp garlic
- Get 2 cup diced cooked ham
- Get 2 tbsp olive oil
- Use 12 cup chicken broth
- Use 1 tbsp black pepper
- Use 1 tsp paprika
- Provide 1 tbsp dried parsley
- Use 1/2 stick butter
- You need 2 cup half & half
- You need 5 tbsp flour
- Take 1 tsp salt
Instructions to make potato ham and leek soup:
- Heat olive oil in a large stockpot and add leeks and celery saute for about five minutes med high heat.
- Lower heat to med add ham, paprika and garlic heat for a few minutes.
- Add broth, potatoes, parsley, salt and pepper to mix and bring to boil for about 30 minutes.
- In a second sauce pan melt butter on low heat. Whisk in flour slowly to avoid clumping. Once flour is incorporated with butter, slowly add half and half
- Reduce butter mixture, stirring occasionally to avoid scalding at medium heat, about 7 minutes. Slowly stir into soup.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they have been washed completely
Buy raw meat or fish and shop at the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It is important to read food labels to make sure everything you’re going to use was saved properly (according to any storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that say just how long you may keep the food and if it needs to go from the refrigerator.
This kind of food frequently has special packaging to 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 when the packaging has been opened. By way of example, you might see’eat within two days of opening' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it does not indicate that the food will probably be detrimental, but its flavour, texture or colour may begin to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, the caliber of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and could make you sick.
If your plan is to use a egg after its best before date, be certain you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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