Dinner rolls served with potato and leek soup. Wondering what to serve with soup? Potatoes and leeks are hearty on their own, but some protein can really elevate the meal. Leek and Potato Soup is a thick and creamy French soup that's cosy and comforting and also ideal for elegant dinners.

You can use up some leftover mashed potatoes that you might have in the fridge to create this recipe if you like. Jacques says, "Leeks and potatoes are commonly made into creamy vichyssoise. For Parisian potage, the leeks and potatoes are cut into very With just one leek and a few potatoes, you have a great fall or winter soup. You can cook Dinner rolls served with potato and leek soup using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Dinner rolls served with potato and leek soup

1. It’s of For the dinner rolls.
2. It’s 1 cup of all purpose flour.
3. It’s 2 of table spoons sugar.
4. It’s 1 pinch of salt (1/8 teaspoon).
5. You need of Butter.
6. It’s 1/4 cup of yeast.
7. Prepare of Some water.
8. It’s of For the soup.
9. Prepare of Leek.
10. Prepare of Potatoe.
11. Prepare of Black pepper.
12. It’s of Cooking cream.
13. You need of Onion.
14. Prepare of Salt.
15. Prepare of Maggi(optional).

While this soup is meant to be served chunky, you can always blend it if you like! Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost Serve with a drizzle of creme fraiche and a sprinkle of chopped chives. We kept the potato skins on and substituted half and half for the heavy cream.

Dinner rolls served with potato and leek soup step by step

1. In a large bowl, or a food processor combine all the dry ingredients and mix thoroughly. Once fully homogenized, add the wet ingredients and kneed kneed kneed !!!.
2. Pre heat the oven.
3. Allow for 15 minutes to rise. Then you cut and roll. Then allow for another 15 minutes to rise again. After which you’re only allowed to brush it with butter lightly other wise don’t touch it !.
4. So brush it with butter and glaze the pan with butter too. Place them an inch away from each other and put into the already pre heated oven for 20 minutes..
5. For the soup, in a non-stick pot, pour some oil and fry the chopped leek on low heat (cover the pot). After 3 minutes add the sliced onion and diced potatoes. After 5 minutes spice it with black pepper, maggi, and salt..
6. Once the potato is soft, put everything in a blender and purée..
7. Put back into the pot and add your cream as much or as less as you want,(don’t mind me, I like cream too much) garnish with grated carrots or parsley preferably and Tadaaa!!!!.
8. Remove your dinner rolls from the oven, glaze with more butter and serve!!!.

Carrots and leeks make a hearty, healthy soup that's great for lunch – or perfect for a winter dinner party starter. This carrot and leek soup serves four, so you'll have enough to feed a hungry family. It's warming, filling and goes great with a nice slice of toasted bread and butter. Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham. If it's still chilly where you are, warm up quickly with a simple potato leek soup with some added chopped ham.