Meet the Other Phone. Protection built in.

Meet the Other Phone.
Protection built in.

Buy now

Please or to access all these features

Food/recipes

For related content, visit our food content hub.

Leek and potato soup

6 replies

LRWG · 11/01/2007 12:33

Does anyone have a good leek and pot soup recipe please?

OP posts:
wannaBeWhateverIWannaBe · 11/01/2007 12:39

leak potato and bacon soup

ingredients:

12 oz leaks, sliced
12 oz potatoes, sliced
6 oz bacon, chopped
700 ml stock
300 ml milk
salt and pepper

cook the leaks, potatoes and bacon in a pan for 2-3 minutes. add the stock and cook until the potato is tender. Blend in a blender and return to the pan. add the milk and cook until hot.

Lucycat · 11/01/2007 12:40

at the puree stage, i stir in some fromage frais, not as unhealthy as cream but a bit more creamy than milk iyswim.

yummy and very filling!

LRWG · 11/01/2007 12:41

Yum - thanks. D'you think this'd work with smoked bacon?

Think I'll give that a go this afternoon!

OP posts:
HandyTrinkett · 11/01/2007 12:42

wBWIW - any idea how well that soup freezes?

twoisenoughmum · 11/01/2007 12:47

I made leek and potato soup last night like this:

Gently sweat one small onion, chopped fine, in a little butter and olive oil. Let them cook for a while, maybe 5 mins, then add 3 large leeks sliced, mainly the white part but add a little bit of green. Let them cook gently for at least 10 mins without going brown.

Add two very large potatoes (like the size of a baking potato, in fact last night I used baking potatoes because I didn't have any floury ones and it came out fine), cut into smallish chunks (ie. smaller than you would do roast potatoes), 1 1/4 pints chicken stock, pepper but not salt.

Let it cook til pots are very soft and breaking up (about 30 mins? depends on potatoes).

I blended mine in the pan with hand-held blender.

Add some milk, not sure how much, 1/4pt?, or single cream, and heat through til almost simmering but not boiling. You may want to add a little bit of salt, but I found not too much because of the salt in the chicken stock.

It was bloody lovely!

LRWG · 11/01/2007 14:48

That sounds great too Two!

OP posts:
New posts on this thread. Refresh page
Swipe left for the next trending thread