Leek and Potato Soup

cady

thanks just annoyed i wasted it when im supposed to be not wasting lol

deborah64

Evening all, i love making soup and always have some in the freezer.
What i am after is a good leek and potato soup, i have never found a recipe for a nice thick soup.
I have made a few in my time, but they never live up to my expectations.
Can anybody help
Thanks in advance

thriftlady_2

I haven't got a specific recipe but I make leek and potato soup all the time. To make it thicker I add more potatoes and leeks or use less stock/milk depending which way you look at it lol!

angeltreats

Could you thicken it up with a bit of cornflour maybe?

Stephen_Leak

Try this, but increase the potato to 300g? If this doesn't work, 350g?

LEEK & POTATO SOUP

Serves 2

INGREDIENTS
250g of leek
250g of potato
1 tablespoon of oil
400ml of water
1 vegetable stock cube
100ml of milk
Ground pepper to taste

METHOD

Wash the leeks and chop the bottom off, then chop them (see below) into 1cm (½ inch) pieces. Peel the potatoes and chop them into 1cm (½ inch) cubes.

Put the oil into a saucepan on a medium heat. Add the leeks and fry them for about 10 minutes. Stir frequently to stop them sticking or browning.

Add the water, stock cube and potatoes. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). If you want the potato to stay chunky, cook for about 15 minutes until the potato is just soft. If you want to mash the potato, cook for about 20 minutes.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

Add the milk. Stir thoroughly.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Add a clove of garlic or ½ an onion, finely chopped, at the same time as the leeks.

Substitute the milk for crème fraîche or single cream.

TIPS

The easiest way to chop leeks finely is to slice each one lengthwise into four (which makes it look a bit like celery) and then chop them from top to bottom.

Belisarius

This one is brilliant:

http://www.beyondbakedbeans.com/articles/20071123

I swear by it! Gently frying the potatoes for a bit in the pan with the leeks really makes a difference, so don't skip that bit!

Penelope_Penguin

deborah64 wrote: »

Evening all, i love making soup and always have some in the freezer.
What i am after is a good leek and potato soup, i have never found a recipe for a nice thick soup.
I have made a few in my time, but they never live up to my expectations.
Can anybody help
Thanks in advance

I base mine on a Delia recipe, but find that hers doesn't have enough potato for my liking I soften a chopped onion or 2 in butter, then add equal quantities of chopped potato and sliced leek. Add some light stock and milk and simmer until tender. Quick whiz, season with pepper, salt and nutmeg, and it's done

As this has fallen from the front page of OS, I'll add it to the existing thread to give you more recipe ideas.

Penny. x

Chris25

like others, I sometimes use a stick blender to mix it but depending on how I feel (capricious, that's me! ) & if I want a more rustic looking soup, I use the potato masher on it a few times - breaks down the veggies, thickening it but still leaves some pieces.

zippychick

thriftlady wrote: »

This is what I do -it's very much done by eye rather than precise quantities. And, yes it can be frozen

Melt some butter in a large saucepan. Add a chopped onion and a couple of chopped rashers of bacon. Fry gently until the onion is soft and the bacon cooked.

Add 3-4 sliced leeks. Stir around to coat with fat.

Add 3-4 medium sized potatoes cut into small chunks.

Pour on enough stock (hm chicken/stock cube) to cover the veg by about a cm. Bring to the boil, then turn down and simmer until all the veg are soft. Blend.


HTH

just making this now, was gorgeous last time :j

wageslave

debtmustgo wrote: »

Hi,
I'm on an extremely tight budget until Friday, so i was thinking about making leek and potato soup today.
This may seem like a dumb question, do i need anything other than vegetable stock, leeks and potatoes?
How can i make it very tasty on the cheap? :rolleyes:
x

You need to add some grated carrot and onion.

I am finding this thread really interesting. What you are describing is tattie soup in Scotland and if you fling in a bit of cheap meat, Irish stew over the water.

The ingredients are fluid, someone at work throws in some lentils others some turnip.

It all works.