I made this SOUP!!!!

redmel1621

AND it was absolutely disgusting,
does the recipe look right to you........

Leek and Potato Soup
A chunky, filling winter soup. These quantities make a large pan of soup - they can easily be reduced by half if desired.
Ingredients:
2 tablespoons of sunflower oil
2 medium leeks, sliced widthways into thin round slices
2 or 3 cloves of garlic (optional)
6-8 large potatoes, cut into chunks (about 2 or 3 cm.)
2 tablespoons of white flour
1 cup of frozen peas (an optinal extra)
5 or 6 cups of water
Salt and pepper to taste

Cook the leeks and garlic, if using, in the sunflower oil for a few minutes then stir in the flour. Add one cup of water and stir well to blend. Add the potatoes and the rest of the water (you may need to adjust the quantity slightly - make sure all the vegetables are well covered). Bring to the boil, stirring occasionally to prevent sticking, and then turn down to simmer until the potatoes are just about cooked. Finally, if using, add the peas and cook for a further few minutes until tender. Season to taste

Mel x

MRSMCAWBER

Hi there

Looking at the recipe.. it does look like it could be quite bland, and possibly Gloopy n sticky

I would have thought that, heating the oil(and a bit of butter/marge) and then dropping in the leeks n potatoes (and onions) and cooking for quite a while until softening (but not coloured.... ), then add the flour , cook a few mins...add Stock - (not water ) and seasoning, cover and cook until veg cooked, blitz and possibly add a drop of cream or milk - for a creamier taste...

Also it could be down to the type of potatoe you have... some are quite watery, others creamy etc....

AussieLass

I've made potato & Leek soup a couple of times and I've come to the conclusion I don't like it. The first time I thought I did something wrong but the second batch was the same. Your recipe looks similiar to the one I used. It was grainy & felt funny in your mouth. I think I used veg stock instead of water too.

Raspberry_Swirl

you definately need stock instead of water.

Swan_2

I agree with MRSMCAWBER about the gloopy/sticky thing
probably the flour, it's inclusion looks wrong to me somehow

agree with AussieLass & Raspberry Swirl too, you'd need stock rather than water to give it some depth of flavour


just a bad recipe by the look of it, but you can't weed them out without trying them unfortunately

maybe someone will come along with a favourite one you can try

squeaky

Looks like wa-a-ay too many potatoes to me.

My recipe has just 110g of potato in it and has always come out well. (That's a single fist sized one)

No garlic, no flour, and added 100-150 mil of cream just before serving.

Coarse ground black pepper in there while cooking helps too. Oh, and chicken stock instead of water.

What you've got there looks more like super watered down mashed potato, so no wonder it's disgusting!

Debt_Free_Chick

Yep - can't believe there's no stock in there.

Here's what I would do (original copied & amended)

[strike]2[/strike] 1 tablespoon[STRIKE]s[/STRIKE] of [STRIKE]sunflower [/STRIKE]oil
1 carrot
2 medium leeks, sliced widthways into thin round slices
2 or 3 cloves of garlic (optional)
6-8 large potatoes, cut into chunks (about 2 or 3 cm.)
[STRIKE]2 tablespoons of white flour[/STRIKE]
[STRIKE]1 cup of frozen peas (an optinal extra)[/STRIKE]
5 or 6 cups of [STRIKE]water[/STRIKE] stock, chicken (home-made) is best, or Marigold Vegetable Bouillon
Bouquet garni - wrap green leek leaf around a bay leaf and some thyme
Salt and pepper to taste

[STRIKE]Cook the [/STRIKE] Soften the leeks, carrot, onions and garlic, if using, in the [STRIKE]sunflower [/STRIKE]oil for a few minutes [STRIKE]then stir in the flour[/STRIKE].

Add the potatoes and briefly cook, to absorb any remaining oil and to infuse the potatoes with the onion mixture.

[STRIKE]Add one cup of water and stir well to blend. [/STRIKE]

Add [STRIKE]the potatoes and the rest of the water (you may need to adjust the quantity slightly - make sure all the vegetables are well covered). [/STRIKE] enough stock to cover the whole mixture. Season, bung in the Bouquet Garni.

Bring to the boil, [STRIKE]stirring occasionally to prevent sticking, [/STRIKE]and then turn down to simmer until the potatoes are [STRIKE]just [/STRIKE]about cooked.

[STRIKE]
Finally, if using, add the peas and cook for a further few minutes until tender. Season to taste
[/STRIKE]

Strain some of the stock and reserve. Remove the Bouquet Garni

With a blender stick, blend everything together until smooth. If necessary, add some of the reserved stock.

Taste and season if necessary

Be careful about the potatoes you use - if floury, then they have a tendency to go gloopy. Use waxy potatoes.

paddy's_mum

This is one I make and my adult daughters always ask for when they come to visit. I agree about too much oil/flour etc but it looks strongly to me as though there are simply not enough leeks. To me, leek should be the major ingredient - maybe that's why they say add peas, to give it the right green colour but it would also surely alter the taste?

I'm a bit of a 'guesstimate' cook but I simply bung into a large pan stock, several leeks, about a quarter of the leeks weight worth of potato and a dash of worcestershire sauce. Heat gently till everthing is softened, then whizz through a blender.

Good luck and you are right - it should be flavoursome, not slimey.

Plum_Pie

I thicken my L & P soup by varying the size of the lumps of spud (I prefer floury! Takes all sorts!) Some are bite-sized, some a tiny bits that dissolve. I might also use cream if I want to make it richer.

I'm happy using chicken stock cubes for flavour, probably half a cube per 2 portions - obviously no extra salt is needed. A little rosemary or sage is also nice added at the leek-frying stage.

kunekune

It's not you, it's the recipe. For a start, if there are potatoes in it, there is no need for flour. The potato will thicken it, either by breaking down a bit or by mashing/blending it at the end. DFC's makeover is similar to what I would do, I would probably add a little cream or milk at the end as well. It's a soup that needs to be well seasoned or it ends up bland.

tiff

Where did the recipe come from? You do have to be careful with some of the American recipe websites, such as allrecipes.com, as a lot of the recipes are made up and then reviewed by others. If I want a proven recipe for something I try to find what I want on the bbc website, or something.