Spread The Board Soup Season Part 2 Roasted Potato Leek Soup
Potato Leek Soup Ina. Next, add the potatoes, chicken broth, bay leaves, thyme, salt and. Combine the potatoes and leeks on a sheet pan in a single layer.
Spread The Board Soup Season Part 2 Roasted Potato Leek Soup
Web combine the potatoes and leeks on a sheet pan in a single layer. Web preheat the oven to 400 degrees f. Medium russet potatoes (about 2 1/4 lb.), peeled and chopped. Combine the potatoes and leeks on a sheet pan in a single layer. Leeks, white and light green parts only, thinly sliced. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Next, add the potatoes, chicken broth, bay leaves, thyme, salt and. Cook, stirring occasionally, until soft and wilted. Web to make the soup, melt the butter in a dutch oven or large soup pot, then add the chopped leeks and garlic.
Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Cook, stirring occasionally, until soft and wilted. Web preheat the oven to 400 degrees f. Web combine the potatoes and leeks on a sheet pan in a single layer. Medium russet potatoes (about 2 1/4 lb.), peeled and chopped. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Web to make the soup, melt the butter in a dutch oven or large soup pot, then add the chopped leeks and garlic. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables. Leeks, white and light green parts only, thinly sliced. Next, add the potatoes, chicken broth, bay leaves, thyme, salt and.
