Leek & Potato soup.

[pumpy]

Hi all, anyone outthere got a recipe for the above? We have a conventional electric cooker, & a slow cooker, but no pressure cooker. Thanks in advance.

[Green Aura]

Hi pumpy

I don't have a recipe, I just chop up the leeks and potatoes and saute them for about 5 mins in a little butter/oil combo. Then add stock of choice, simmer til cooked. Blitz and then add milk ( to get it back to a thinner consistency) and salt and pepper, heat it through again and serve witha dob of creme fraiche and a sprinkling of chives. Mmmmm.

[eccentric_emma]

Hiya

mine is simple too. just saute onions and garlic in some marg/butter/oil, then add potatoes and leeks, add some stock, enough to cover. Cook, then whizz up with a stick blender. Yum.

[pumpy]

Thanks,both. We just had ours,with added buttersquash........ excellent. Acompanied by home-made bread rolls, & now being washed down with home-brew lager. All veg were from our garden, what more could we want!

[StripyPixieSocks]

This is a nice recipe for Leek & Potato Soup, I wasn't quite sure when OH told me about it but oh boy did I change my mind once I'd tasted it:

Serves 2

1 leek (or about 175g / 6oz)
1tbsp olive oil
1 garlic clove, crushed
750ml / 1 1/4 pts / 3 cups vegetable stock
1 bay leaf
1/4 tsp ground cumin
175g / 6oz potatoes, diced
125g / 4oz carrots, grated
salt and pepper
chopped fresh parsley to garnish

Trim off some of the coarse green part of the leek, slice thinly and rinse in cold water

Heat the oil in a saucepan, add the leek and garlic, and fry gently for 2 - 3 minutes until soft but barely coloured. Add the stock, bay leaf, cumin and seasoning and bring to the boil.

Add the diced potato to the saucepan, cover and simmer for 10 - 15 minutes until the potato is tender but not broken up

Add the grated carrot and simmer for a further 2 - 3 minutes. Adjust the seasoning, discard the bay leaf and serve sprinkled with the chopped parsley.

We just used whatever leeks and potato we had and made lots and you can puree it for the next day...

You make double and then puree the second half, add it back to the pan with 5 - 6tbsp milk and bring to the simmer. Just before serving stir through 1 - 2tbsp soured cream.

We didn't bother with the milk or cream but oh it was heavenly and a little bit different to the everyday Leek and Potato soup. I would highly recommend it, we still have some left in the freezer as we made a huge batch!

[Millymollymandy]

I used to follow Keith Floyd's recipe for L&P soup which always took about 2 hours to make! Now I just bung everything in the pan, sweat it a little bit in butter then bung in some water, simmer a bit, bit of milk, blitz and bob's your uncle!

I made a load of it without salt because my Mum was coming to stay and she mustn't have salt - she told me it was tasteless - I said that's cos it doesn't have any salt in it - she said 'mine isn't tasteless' - I said I bet you use a commercial stock cube and they are FULL of salt!! If I use a stock cube I never need to add any salt to anything!

[Millymollymandy]

This is a nice recipe for Leek & Potato Soup, I wasn't quite sure when OH told me about it but oh boy did I change my mind once I'd tasted it:

Serves 2

1 leek (or about 175g / 6oz)
1tbsp olive oil
1 garlic clove, crushed
750ml / 1 1/4 pts / 3 cups vegetable stock
1 bay leaf
1/4 tsp ground cumin
175g / 6oz potatoes, diced
125g / 4oz carrots, grated
salt and pepper
chopped fresh parsley to garnish

Trim off some of the coarse green part of the leek, slice thinly and rinse in cold water

Heat the oil in a saucepan, add the leek and garlic, and fry gently for 2 - 3 minutes until soft but barely coloured. Add the stock, bay leaf, cumin and seasoning and bring to the boil.

Add the diced potato to the saucepan, cover and simmer for 10 - 15 minutes until the potato is tender but not broken up

Add the grated carrot and simmer for a further 2 - 3 minutes. Adjust the seasoning, discard the bay leaf and serve sprinkled with the chopped parsley.

We just used whatever leeks and potato we had and made lots and you can puree it for the next day...

You make double and then puree the second half, add it back to the pan with 5 - 6tbsp milk and bring to the simmer. Just before serving stir through 1 - 2tbsp soured cream.

We didn't bother with the milk or cream but oh it was heavenly and a little bit different to the everyday Leek and Potato soup. I would highly recommend it, we still have some left in the freezer as we made a huge batch!

That sounds unusual (with the cumin I mean) so I am absolutely going to have to try it!

[StripyPixieSocks]

Well I'm definitely unusual so unusual soups are right up my street, I hope you like it as much as I did!

[sleepyowl]

I wouldn't use cumin but perhaps add a bit of freshly parmesan at the end (don't use the dried stuff it tastes like vomit)

[Millymollymandy]

(don't use the dried stuff it tastes like vomit)

Do you think so? I think it just smells like sick but tastes (reasonably) OK!

[sleepyowl]

Hell yes, I have a sensitive pallette

[Millymollymandy]

Of course you've tasted vomit so you'd know?

[pumpy]

We bought some parmesan at our local butchers,recently,(don't ask), it was priced at 22£/kilo!!! How can such a price be justified?