Easiest Way to Prepare Bobby Flay Creamy garlic-leek soup with crispy croutons....

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, creamy garlic-leek soup with crispy croutons….. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Creamy garlic-leek soup with crispy croutons…. is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Creamy garlic-leek soup with crispy croutons…. is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook creamy garlic-leek soup with crispy croutons…. using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Creamy garlic-leek soup with crispy croutons….:

1. Prepare 2 medium potatoes
2. Take 1 onion
3. Take 1 large leek
4. Prepare 2 whole small heads of garlic
5. Prepare 7 cups chicken stock or water
6. Take 1/2 cup cream
7. Make ready 3-4 tbsp oil
8. Get 1 cup chopped parsley or coriander leaf
9. Take 6 slices bread for croutons
10. Prepare Salt to taste
11. Make ready Black pepper to taste

Steps to make Creamy garlic-leek soup with crispy croutons….:

1. Peel and chop onions medium finely. Set aside. Peel the garlic cloves,set aside. Wash and chop the leek, set aside.
2. In a heavy pot or saucepan over medium heat, add olive oil. Add the chopped onion,leek, leave to sweat,do not brown. Add the garlic and turn heat to low. Cook gently for about 15 minutes
3. While that’s cooking,peel and dice the potatoes then add to the pot along with all the chicken stock or water. Season with salt and pepper, simmer gently for 25 to 30 minutes.
4. Add the cream, mix well then blitz in a blender or use a stick blender directly in the pot. Taste for seasoning.
5. For the croutons, simply dice up some of the bread and fry in olive oil on low heat until brown and crispy, the slower you cook them, the crispy they will remain in the soup.
6. Serve with croutons and chopped parsley.

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