Leek and potato soup recipes
Ingredients
- YOU WILL NEED
- 450 grams leeks
- 450 grams potatoes
- 1 litre vegetable. or chicken stock
- 250 mls milk or single cream. depending on how indulgent you feel
- 30 grams butter
- 1 clove garlic crushed
- ¼ teaspoon sea salt
- ¼ teaspoon ground white pepper. this is important as the white pepper doesn’t leave dark specks and isn’t as bitter
Method
- Wash the leeks and slice off the top green parts, you can keep the green parts for something else, take off the tough outer layer, and discard. Finely chop the leeks the best way to do this is to cut them lengthwise into three sections then gather round the segments and chop them.
- Put the leeks into a colander and rinse them thoroughly this is particularly crucial if you are using organic or home grown leeks soil or sandy bits often get in the outer layers of.
- Finely chop the onion and crush the garlic I now use a small micro plane grater for garlic it seems to do the job much better than a crusher. Peel and chop the potatoes into small cubes, melt the butter in a saucepan over a medium heat.
- Turn the heat to low then add the leeks, onions, garlic and potatoes to the pan cook on a low heat for 10 minutes turning the ingredients 2 or 3 times while cooking
- Add the stock and milk to the pan and cook for a further 20 minutes until the potatoes are softened and cooked through.
- The soup is now ready to serve as a good warming main meal, the texture thick and with the vegetables a little chunky. If you wish a less rustic soup the cool it for about 5 minutes and then force through a large sieve or better still push it through a mouli. You can use a food processor but be careful not to over process as potato tends to go like glue in a blender/processor.
- Reheat the soup until it just starts to boil and serve for the smooth version of the soup we like to serve it with a tablespoon of cream added to the centre of each bowl of soup and swirled gently with a fork and then sprinkle some chopped flat leaf parsley on top.
- Serve and Enjoy!
John H Glen has contributed to these popular cooking recipes:
Ingredients
- INGREDIENTS
- 2 large leeks white and green parts thinly sliced
- 1 large onion sliced
- 2 small garlic cloves. minced
- 1 Knob of butter for frying
- 550 gm Potatoes. peeled and chopped into chunks
- 700 ml chicken or veg stock hot
- 4 tbsp cream
- salt and pepper to taste
- chopped chives to garnish
Method
- In a large saucepan ,melt the butter and add the leeks,onions ,and garlic.
- Fry gently for a few minutes until softened, but dont allow to brown.
- Remove from heat and add the chopped potatoes, and the hot stock
- Return to heat and bring to the boil.Turn down the heat put a lid on the saucepan and allow to simmer until all the vegatables are very soft.This will be about 30mins.Stir occasionally to prevent the veg sticking to the pan.
- Remove from heat and allow to cool down enough to be able to blend with a stick blender or food processor. Take care when using a stick blender as soup can spray up.
- Stir in cream and season to taste
- If the soup is too thick ,add more water.
- Return to heat and serve with garnish of chopped chives.
Ingredients
- 1 tbsp vegetable oil
- 1 onion sliced
- 225g/8oz potatoes. cubed
- 2 medium leeks.sliced
- 1.2 litres/2 pints vegetable stock
- 150ml/5fl oz double cream or crème fraîche
- salt and freshly ground black pepper
Method
- 1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
- 2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
- 3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crè Fraîhe, heat through and serve.
CarolynB has contributed to these popular cooking recipes:
2 Comments
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Add commentIbbys mum Mon Jun 7 2010 • Reply
Cubed potatoes very small but still needed cooking for longer than recommended in recipe.Very simple and homely soup. Tasted lovely.
LindaP Mon Apr 5 2010 • Reply
Made this for easter lunch yesterday and it went down a treat.. delicious and filling recipe i will be using again