Am making Leek & Potato soup for the first time for a dinner party, can you give advice?

[mummyplonk]

With two toddlers round the kitchen am trying to organise as much as poss in advance for my girlie dinner party tomm. Can I ask the Mumsnet experts if I can make Leek & Potato soup tonight & put in the fridge, or would you recomm. making it tomm in case it changes consistancy?

Message withdrawn

It will be fine left overnight. Yum.

it will be fine
don't add cream till tomorrow though
sprinkling of fresh chives on top freshen it up

how do you make leek and pot soup?

saute the veg really slowly. it will be yum.

Dh did this recently and it did change - but imo that's because he forgot to blend it first.

I think blend, bung in fridge (or even freeze) and you should be ok

Great, thanks everyone, saute veg slowly, dont overblend, add x stock, cream n chives tomm. Got it, and if goes wrong still time to buy a covent Garden one tomm and pass off to my buddies

Unfortunatelyme, this is my version of leek and potato soup

2/3 leeks sliced (including some of the green part)
Largish potato, peeled and diced
Small onion, finely sliced
1 garlic clove, crushed
1 litre of veg or other stock (or even water)
Knob of butter

Fry onion, add garlic and leeks and cook until slightly soft. Add stock and potato and cook until potato just startng to fall apart. Blend and return to pan. Add/serve with whatever you want (cream, bit of grated cheese etc)

Have toast or whatever with it!

NB, remove the outer layer or 2 of the leek if not pre-prepared

My mouth is watering. Thank you. Noone ever taught me how to cook!
Will do that over the weekend.

I always start it by frying some chopped up bacon, then add the veg etc. Gives it a lovely flavour and once it is blended you cant see it. Ok as long as there are no vegies!

I made a fab one last night. It was really scrummy.

1 lb leeks washed and finely sliced. Couple cloves garlic. Melt butter and gently cook leeks til soft.

1lb potatoes cubed. Add to leeks along with 5 cups water and two chicken stock cubes. Plenty of pepper - it blends in so it doesnt taste horridly peppery.

Simmer for about 25 mins.

Blitz (I use hand blender)

Add a few dollops of natural yogurt, stir through and serve.

(btw that was 5-6 main meal portions worth)

key things

1. cook leeks in loads of butter really slowly for a long time (30 mins at a minimum)
2. onion is a good addition but again lots of slow cooking
3. potato is there to give a bit a texture but you don't need very much (one medium potato for 2-3 leeks)
4. Add the potatos only when the leeks are really soft (AND NOT SQUEAKY) fry off for a minute and then add enough stock to cover. Bring to the boil and simmer only til potato is cooked

I wouldn't use yoghurt meself: only cream will do. And some to serve.

And MAKE SURE YOU ADD ENOUGH SALT!

iwould recommend using white pepper instead of black; it's one of dh's signature dishes and it is sensational!