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Super flavor, healthy, and easy to make all in one pan! A gluten free and vegan side dish perfect for any gathering. Leek and Potato Soup is a thick and creamy classic French Potato Soup that starts with garlic butter in which leeks are slowly sautéed to bring out the sweet flavour.

Alright, don’t linger, let’s approach this leeks and potatoes menu with 25 components which are absolutely easy to acquire, and we have to process them at the very least through 8 ways. You should devote a while on this, so the resulting food could be perfect.

Composition of Leeks and Potatoes:

1. Prepare - Meat and vegetables
2. Need 2 - large leeks
3. Give 2 for large carrots
4. Need 1 pound of potatoes
5. Get 1 pound chicken breast boneless and skinless
6. Take 2 quart of water
7. Make ready of Precooked extras
8. Give 2 cups for macaroni and cheese see my recipe
9. You need 2 cups for mashed potatoes see my recipe
10. Get of Spices
11. Give 1 tablespoon mustard powder
12. Require 1 teaspoon of granulated garlic powder
13. Prepare As needed for salt and ground black pepper
14. Require 2 tablespoons parsley flakes
15. Provide of Meatballs
16. You need 1/2 cup - grated Parmesan cheese
17. You need 2/3 pound - ground sirloin
18. Require To taste salt and pepper
19. Require Thickener and frying
20. You need 1/4 cup oil to shallow fry in
21. Get 1/2 stick of butter
22. Prepare 1/4 cup flour
23. Need 2 tablespoons - extra virgin olive oil
24. Take 1/2 teaspoon for ground black pepper
25. Need To taste - salt

Peel and slice the potatoes into very thin rounds. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. These Leek and potato patties make delicious appetizers or an ideal side dish to accompany many meat dishes. Scatter one-quarter of leeks over potatoes.

Leeks and Potatoes making:

1. Boil the chicken in water. Slice the carrots and leeks on a bias. Cut the chicken, when done, into manageable pieces and add back to the water.
2. Add the leeks and carrots, then add the spices. Stir well.
3. Simmer covered and slice the potatoes and fry them. Fry till just turning golden brown remove from the oil. Put on a paper towel to absorb excessive amounts of oil. Season with a little salt.
4. Mix the ground sirloin with the salt and pepper. Add in the cheese and mix well. Make little meatballs and fry till crispy on the outside.
5. Turn as needed I did 2 batches. When crispy add right in to the leeks.
6. When all the meatballs are in add the fried potatoes. Simmer covered 20 minutes. Add the mashed potatoes and macaroni and cheese. Stir well.
7. Add salt and pepper to the butter and melt in the microwave. Stir in the flour and olive oil.
8. Pour this thickener into the leeks and cook. Stirring constantly till thickened and the flour has cooked for about 10-12 minutes. Let rest 15 minutes give it a good stir and serve. I hope you enjoy!!!

A smooth, creamy leek and potato soup that's full of flavour. Make it into a meal with plenty of bread and butter. I diced the leeks very small and took a potato masher to the pot rather than puree the soup. This leek and potato gratin is something that I learned to make a few years ago and haven't stopped since. It goes perfectly with a beautiful oven roast- whether it's ham.

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