Trying a bit more of this cooking lark

**skeggijon** · 04-10-2014, 11:24 AM

Here's an extremely simple recipe for you. Finely chop Leeks and chop Potatoes into small cubes. Allow one of each for each serving you intend to make. Can also use a small onion per serving if available, but not neccesary. Add to a saucepan including melted butter, stirring them round so they get a good coating of butter and add salt and pepper. Cover and let them sweat over a low heat for approx. 10 to 15 mins.
After that, add veg stock - a veg stock cube made up is fine, allow approx 200 - 250ml per serving and simmer gently for approx 20 mins.
When veg are tender blend to a puree - I use a stick blender in the saucepan, which keeps a few bits of veg intact. Reheat and add some cream if required.

Enjoy

**Noosner** · 04-10-2014, 11:28 AM

Great recipe SJ, just what I would have posted.

Am enjoying your culinary adventures, Greenleaves! Keep us posted on the results.

**Nicos** · 04-10-2014, 11:33 AM

snap!...but you could use a chicken stock cup or real stock for even more flavour!

**skeggijon** · 04-10-2014, 11:46 AM

Originally posted by Nicos View Post

snap!...but you could use a chicken stock cup or real stock for even more flavour!

True, but trying to keep it really simple lol

**skeggijon** · 04-10-2014, 11:49 AM

Originally posted by Greenleaves View Post

Now I have learnt to make dough, I thought I might have a go at making even more mess in the kitchen!

I have a some leeks ready to lift and thought I might have a go at leek and potato soup. Does any one have a trusted recipe?

Please remember I don't have a clue in the kitchen so please keep it simple

If the Leek and potato works out ok, maybe try Broccoli and Stilton next

**Thelma Sanders** · 04-10-2014, 12:07 PM

Originally posted by Nicos View Post

snap!...but you could use a chicken stock cup or real stock for even more flavour!

I add a couple of tablespoons of powdered milk to mine

**Nicos** · 04-10-2014, 12:23 PM

Whenever I make any soup, I always saute the onions first...but to the stage where they are going golden.
It always gives more depth of flaour

**Two_Sheds** · 04-10-2014, 03:27 PM

Originally posted by Greenleaves View Post

I have a some leeks ready to lift

No !

don't pull them out, just slice them off at soil level, and another leek will grow for you

**Greenleaves** · 04-10-2014, 05:04 PM

Originally posted by Two_Sheds View Post

No !

don't pull them out, just slice them off at soil level, and another leek will grow for you

Will give it a go Two Sheds

**Greenleaves** · 04-10-2014, 07:00 PM

If anybody is decorating and needs some wallpaper paste, I have some that smells of leeks!

Think it needed a little more stock

**Patchninja** · 05-10-2014, 06:50 AM

Personally I always use chcken stock as I think it makes soups tastier and I'm not vegetarian. I like the Knorr ones in little pots.
If ou really want to keep soup simple, then you don't have to sweat anything off in butter first. You get very good and lighter soups by just throwing stuff in stock. So for a simple leek and potato soup, roughly cut up your CLEANED leeks (you clean a leek by peeling off the outer layer, then slice it down the middle from NEARLY the end of the white bit to the end of the green bit and wash it under cold running water from the white bit down to the green bit to makesure ou get rid of all the grit).
Chop up some potatoes and chuck both into stock. The label will tell you what ratio to use - it's usually 1 cube or pot to 500ml water. Let simmer until soft and blend. If you let this soup go cold, serve in bowls with a swirl of creme fraiche and chopped chives on top you get the posh soup Vichyssoise!

**Bren In Pots** · 05-10-2014, 07:22 AM

Originally posted by Greenleaves View Post

If anybody is decorating and needs some wallpaper paste, I have some that smells of leeks!

Think it needed a little more stock

What did it taste like because that's what really matters.

**Greenleaves** · 05-10-2014, 07:53 AM

Originally posted by Bren In Pots View Post

What did it taste like because that's what really matters.

It was OK Bren, I think apart from being a little thick it needed something else to lift it. Going to try again with a touch of garlic

**sparrow100** · 05-10-2014, 08:01 AM

Am weighing in with my non-puree version for leek and salad potato soup...I like how not pureeing the soup keeps distinct flavours. AND I still have 8kg of Charlottes in the garage.

You need 2-4 leeks depending on how big they are and how 'leeky' you want it, 1 onion, 1 garlic clove, 2 teaspoons black mustard seed, about 500g new potatoes and a litre of stock - mine is veggie.

Chop the potatoes into 1-ish cm blocks, chop the onion, mince/grate garlic, peel & clean the leeks and shred into 2-3inch strips lengthwise. Put kettle on for stock.

Put some oil/butter into a heavy-based pan and gently saute onion, garlic, mustard seed and potatoes for 5 mins. Add hot stock, bring to boil and simmer for 7-10 mins or till the potatoes are very nearly cooked. Stir in the shredded leeks and simmer for another 3-5 mins. Season & serve. Serves 4.

Also works well with a handful of coriander chucked in and a grating of nutmeg.

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