Making leek and potato soup, do you use the tops of the leeks?

gingin_2

We are doing some serious economising here and I have managed to get 2kg of leeks for a bargain price.

I want to make a huge pan of leek and potato soup and I always chop the tops off, wasting about a 1/3. Would you put them in a soup or are they going to be tough and woody?

Sorry if it's a daft question and thanks for any help.

boultdj

By tradition potatoe and leek soup is supose[sp?] to be white but when ever I'v made it for myself I'v put the green top's in, after all I want to eat it, but it dose mean that the soup is not white. If you want it to stay white then just put the green top's ready chopped in the freezer for another soup or stew, and I'v never found 'em to be woody.hth.

zzzLazyDaisy

I also save the tops of leeks for a veg soup. But wash them carefully, they can be gritty.

gingin_2

That really helps, thanks so much.

foxgloves

I always put the green bit in when I make leek & potato soup. I only cut the very ends off......& even those go in the slow-cooker with other odds & ends & chicken carcass for making stock.

Fruball

I don't. I find them really bitter so i'm afraid I twist/snap them off in the supermarket

Mrs_Veg_Plot

I use the green tops in the soup and I do not peel the spuds either.

marmiterulesok

The green tops I use in soup,but maybe not the outer 2-3 layers,depending on how tough they are.They are lovely,a shame for them to go to waste.You need to rinse them well.

I also scrub carrots and potatoes to clean them and try to avoid peeling them where possible.

meritaten

I discard any Green tops which feel old or woody. I dont care if Leek and Potato soup is a bit green! if the green bits are nice and fresh I use them! You could just slice them up and put in a bag and freeze them to use in stews if you want a nice white soup?

katieowl_2

I use them too... I take of the really tough outer leaves, and like someone else said, wash them really well. I shred them really finely and either add them right at the end so they are still really bright green and only just cooked, or I quickly saute them in a bit of oil or butter, and a splash of water, and pop them in just before serving. They add a bit of colour, and texture like that.

Kate

Jojo_the_Tightfisted

You mean homemade leek & potato soup isn't supposed to be a beautiful spring green colour?