What to do with oodles of leeks?

leeegglestone

If I chop my Potatoes up into small cubes & put them in the slow cooker with the leeks,carrots, some Stock,for soup How long would it take to cook on Low?
Im gonna go the cinema and would love it to be ready when I got back.
Also Im not sure how much Stock to use, should it pretty much just cover everything that I have inside as when I mash the potato to make the soup, it will make it thicker

ashli_2

leeegglestone wrote:

what size are you having the Potatoes?
you putting them in the Dish Sliced?

Or is everything getting mixed up so it doesnt matter?

Hi Lee,

same size as you would cut them if you were doing boiled spuds or mashed but you put them in the dish whole. I mix it all up together....it's very, erm, 'rustic' looking but tastes fantastic :rotfl: . I'm sure it would work just the same if you layered it up.

leeegglestone

Ive just Diced a load of potatoes.
Im thinking, of puttin it in the SC to make Soup, by either mashing the pots in the SC or getting a Handheld blender when Im out.

Either way. Whatever I dont use depending on how thick it is. maybe use the sauce to make a Pasta Bake too in some way.

comicmankev

I've got tons of these, I grew loads last year and there are still about 30 large ones in the ground! I have them covered well but I know they won't last much longer (will they?).

What can I do with them?

I have made absolutely tons of leek and potato soup (with the onions and pots that I grew), but I have a hefty stock in the freezer to last me a lifetime! I do plenty of stews too, but find that I can only add a small amount before they overpower the whole thing (make it a bit sweet too).

Thanks in advance!

steve_r123

I once saw gary rhodes slice them, steam them for a bit, then put on a baking tray and crumble some blue cheese over them. Stick 'em under the grill to melt and (lightly) brown the cheese then serve. Blooming lovely.

You could replace the blue cheese with cheddar etc I suppose, or whatever is to your taste.

kathyd_2

We grow leeks too (loads still in the ground!). My husbands favourite is to make up a cheese sauce, soften some sliced leeks in a little oil and then stir through the cheese sauce. Alternatively trim the leeks, leave whole, par boil, place in an oven proof dish and cover with the cheese sauce. Put in medium to hot oven until sauce is golden and bubbling and leeks are cooked through. My favourite is softened, chopped leeks (either fried or boiled) and stirred through mashed potato - can use this as a topping for cottage pie.

MadCowMan

why notget some sausage meat , and make some pork & leek sausage patties ( or actual sausages if you have a handy sausage maker )

Lucie_2

Like kathyd, we often have leeks in cheese sauce as an alternative to cauliflower cheese.
You can also use leek wherever you might use onion, eg in a shepherds pie or bolognaise sauce. I'd still add half an onion too, you can do 1/2 leek & 1/2 onion to stop it getting too sweet.

mountainofdebt

Hubby has cleaned all his excess leaks , cut them up and frozen them in portion sizes.

At lest that way we weren't eating leeks until they were coming out of our ears.

Seakay

Bean and Leek Bake (Serves 4)
• 450g leeks
• 400g can of butter beans
• 25ml olive oil
• 1.5 level tbls plain flour
• 150ml soya milk
• 700g potatoes (thinly sliced). Preheat oven to 200¼C. Cook leeks until tender, drain leaving 150ml of the cooking liquid. Heat the olive oil, add the plain flour, cook for 1 minute. Add the soya milk and vegetable stock, bring to boil, stirring to form a smooth sauce. Place leeks and the can of butter beans into the base of an oven-proof dish, pour over sauce. Arrange thinly sliced potatoes over the top, overlapping the layers. Brush with a little olive oil and bake in oven for 35-40 minutes or until tender and golden brown. (Liz Earle’s Quick Guides: Vegetarian Cookery.)