Easy Leek and Potato Soup

Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.

Step: 1

Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.

Step: 2

Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Per Serving: 287 calories; protein 5.9g; carbohydrates 47g; fat 9.7g; cholesterol 23.5mg; sodium 653.9mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.