Leek and Potato Soup

Lilyplonk

I never saute either, melanzana.

I'm on a weight-loss programme and I don't like the idea of adding any form of unnecessary fat/oil to a recipe.

It IS supposed to enhance the flavour and also to soften the vegetables prior to cooking - but quite honestly, I don't find it makes any difference at all.



I think the only soup recipe that I would make an exception for, would be 'French Onion Soup'. For that you need the onions to be browned and caramelised, otherwise it's just boiled onions lol!

Dollardog

When I make a veggie soup or even one with beef or lamb in, I add a spoonful of mint sauce to it - yum yum!!

RazWaz

The original recipe is great if you use chicken stock, and add a couple of bits of cubed chicken breast

oldtractor

Does anyone have a tried and trusted tasty recipe for this?
theres lots around but I'd prefer a recommendation please.

sillysid

good hunk of boiling beef or flank mutton from the butchers (or if you are making a boiled ham the stock from that)

add beef/mutton to large pot of cold water, bring to boil, add salt, about dessertspoon, skim surface, simmer, lid on, for about 2hours.

Remove meat. Can add bits in later and have in sandwiches with pickle

2 lge white onions finely chopped.
3 big leeks, chopped
at least 3lb's potatoes, coarsely chopped.

Add veg to stock, add pepper, boil, then simmer till potatoes cooked, 40-60mins...Adjust seasoning, I'm a fan of cubes to get seasoning just right, I'd say in my big soup pot - over and above the salt added initially, 2 chicken or veg cubes is bang on. Sounds a lot, but tatties absorb a lot of salt. Mash lightly with tattie masher. Add in bits of meat if desired.

sprinkle on fresh chopped parsley to serve.

Serves 4 easily with 2 big bowls each and lashings of crusty bread. Not the cheapest - but does as a meal in our house and is well tasty.