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Before you jump to Easy Potato Leek Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already have some knowledge of how crucial it is to have a heart that is healthy. Here’s something for you to think about: if your heart isn’t fit then the rest of you won’t be healthy either. You already know that if you want your heart to be healthy, you have to lead a good and healthy lifestyle and work out on a regular basis. Do you know, though, that there are several foods that can help your heart be healthier? Today, you will discover which foods are beneficial for your heart.
Beans, unbelievably, are really good for the health of your heart. The after effects of consuming beans may not have a pleasant smell, but they’re great for your body. This does not mean, however, that just ingesting beans will make your heart be a lot healthier or neutralize the effects of unhealthy foods you might be eating. What we are saying is that subbing in kidney beans or edamame for the chicken on your green salad or eating a soy burger in place of a beef hamburger is a great idea. The good news is that beans taste good–good enough that you may not miss consuming beef or chicken.
There are plenty of foods that you can eat that are good for your body. To be sure, the foods cited in this article can help your body in all sorts of ways. They are essentially beneficial for the heart, though. Introduce these heart-healthy foods into your diet on a regular basis. Your heart will benefit greatly!
We hope you got benefit from reading it, now let’s go back to easy potato leek soup recipe. To make easy potato leek soup you need 11 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Easy Potato Leek Soup:
- Get 2 leeks, white and pale green parts only, washed and chopped
- Get 1/2 cup onion, chopped
- Provide 4 chives, chopped
- Provide 2 clove garlic, diced
- Prepare 2 tbsp butter
- Provide 6 large potatoes, peeled and cubed
- Prepare 4 cup low sodium chicken broth
- Use 1 cup half and half
- You need 1 shredded cheddar cheese to taste
- Prepare 1 tbsp chopped fresh parsley
- Prepare 1 salt and pepper to taste
Steps to make Easy Potato Leek Soup:
- In a pot over medium heat, cooked the leeks, onion, chives, and garlic until tender. About 5 min. Add the potatoes and broth. Cook until potatoes are tender. (About 20-25 min)
- Add half and half, and continue to simmer until it starts to thicken slightly. (About 10 min)
- Divide the soup in half and place one half in a blender. Once smooth, add back into the pot. This will help release some of the starch from the potatoes to help thicken it as well. Although if you like a chunkier soup you can skip this step.
- Add the cheese, parsley, salt and pepper to taste. Stir continuously until cheese is melted, about 5 min.
- Dish into bowl, top with some more cheese, and a sprig of parsley. Serve and enjoy :)
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect your own 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 on food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food like meat, poultry and veggies After visiting the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more easily. Keep worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any germs that get on the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed completely
Cover raw fish or meat and store on the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to be sure everything you are going to use was stored correctly (based on some storage directions ) and that none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that state just how long you can keep the food and whether it must go in the fridge.
This sort of food often has special packaging to help keep it fresh for more. But it will go off immediately 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 instance, you may see’eat in two days of opening' on the label. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
When this date runs out, it does not indicate that the food will probably be detrimental, but its own flavour, texture or colour may start to deteriorate.
After this date, the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, make certain you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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