Leek & potato soup

[TheLadyIsAVamp]

How do you make yours? I know there's lots of recipes easily found online, and I've made a few nice ones but would like some tried and tested recipes.

I sweat the leeks down so that they become sweeter like you would cook onions then add chopped raw potatoes , plenty of salt and black pepper , onion salt, garlic salt and a good vegetable stock such as bouilon .
If i have celery i may add a little to add to the savoury taste , also a splash of hendersons relish but not always.
Boil until potatoes soft then blend , i prefer a smooth soup and i never add milk or cream in mine.

I do roughly what tsmainsqueeze said but I keep the green tops off the leeks, chop these reasonably fine and put them in the soup once it is blended, it gives a nice bit of colour to the soup.
I always add garlic and boulion.

Yup, sweat down your leeks loads in amix of oil and butter, bit of garlic at the end, cubed potatoes with some stock. Cook. Then blend. I ALWAYS add cream!

As above, but I sometimes add a bit of dried tarragon to mine for an extra bit of flavour.

For me I think potatoes make a gloopy soup when blended so I prefer to chop into smaller pieces and leave the soup chunky

Sweat 1 onion, 2-3 leeks, 2 medium potatoes, garlic and tarragon in butter with the lid on for a few mins. I add chicken stock (from a cube) as I prefer the flavour and half a pint of milk. Cook till potatoes are soft then blitz.

Really simple. Leeks in a pan with oil, sea salt and some herbs - thyme, majoram or rosemary very finely chopped are good ones - cook gently until day-glo green (you will realise as soon as you see it happen what that means), take off heat immediately so they don't go sludge colour.

At the same time, cook potatoes, preferably steamed as you can judge the thickness of the soup that way.

Add the leeks, most of the potatoes and hot stock and blitz into the thickness you want, checking seasoning as you go and adding more potato/stock as necessary, cubed bits of potato if you want some additional texture.

Return to pan and heat through, serve with the bread/additional carb of your choice.

fry/roast the white part of the leek until soft. then add potato until it gets a little colour.
add herbs & spices and most of the green part of the leek.
add stock (or water & stock cube)

blitz once potatos are soft.
add some cheese just before blending (cream cheese, stilton, danish blue)
garnish with the remaining green part of leek finely chopped

I do half a white onion with mine. Two leeks, 4-5 medium potatoes or two very large ones, chicken stock, salt and pepper, bit of cream or milk right at the end. So easy. Start the onion and leek off in a reasonable amount of butter and let them cook for a long time - 15/20 mins - before adding the potatoes and stock.

Occasionally I keep my leek and potato soup chunky, then add pieces of smoked haddock/cod, poach for 5 minutes, makes a lovely main course with crusty bread.

I use a soup maker. 400g potatoes, 350g leeks, 1 onion. I use bouillon, and add salt and mixed herbs.

Throw it all into the soup maker with boiling water up to the line. This makes extremely tasty smooth soup in 20 minutes. (there is a chunky setting but I prefer smooth). This makes 4 servings generally.

I always use Delia's recipe, it's lovely.

This
love it, my favourite soup

Sweat leek and potatoes in butter and oil. Good quality veg bouillon. Once whizzed up, bay leaf, but take care as can be overpowering. Sometimes dollop of Greek yoghurt/creme fraiche. Drizzle of olive oil & salt/pepper to finish. Yum!

Asda a few slices of bacon and some dried thyme. Absolutely gorgeous .

I often add bacon bits, but love the smoked haddock idea, I'll definitely be trying that.

I make mine with sweet potato rather than regular ones. Doesn't go as gloopy.

I often add a splash of white wine to mine, and sometimes cream depending on who’ll be eating it.

Thanks everyone! Taking some notes ✍️

Did mine in the slow cooker last week, turned out well

Five big leeks
One big celery stick
Five medium yellow potatoes
Garlic
Chicken stock to just cover the veggies
Bay leaf

Simmer on high for five hours, remove bay leaf, blend.

I sometimes add an onion in too

I use my mums recipe and it’s divine. Three key things:

not too many potatoes
sweat leeks and onions for a good 5 mins before adding stock
use chicken stock - much more depth of flavour than veg or bouillon

I also blend it til smooth and don’t add milk or cream. Lots of black pepper though.

This one is delicious. I make it when I have homemade chicken stock to use up. I don't usually put the cream in, it's creamy enough as it is.
www.bbcgoodfood.com/recipes/leek-bacon-potato-soup

Alice and wash leeks.

Sweat leeks and a little celery.
Add garlic for one minute.
Add potatoes and stock.
When soft stick blend.
Cool for 5 minutes.
Add crème Fraiche.
Taste and season.
Heat.
Serve with a scatter of grated cheddar and a sprinkle of chives.

I make it very simply but my family adores it.
Sweat leeks in butter. Add peeled and chopped potatoes and sweat for a minute. Add good quality veg stock and cook for 20 mins. Pour off half the stock, add in a good glug of milk, a large knob of butter, salt and lots of black pepper. Then I mash it with a potato masher and serve like very runny mashed potatoes, with feta cheese and white bread and butter.