Looking for nice leek and potato soup recipes.?

I am making leek and potato soup today, any tips to make it extra nice??





Anything else interesting I could add??





ThanksLooking for nice leek and potato soup recipes.?
Here is my recipe





Leek and potato soup





5 med potatoes, chopped


2 teaspoons oil or butter


2 small leeks, thinly sliced


1 clove garlic, crushed


200g bacon pieces, finely chopped


6 cups liquid chicken stock


1 bay leaf


2 sprigs parsley


1 cup milk


1/4 cup chopped parsley


salt and pepper


grated cheese.





Cook potatoes in boiling salted water. Drain and mash. Set aside. Heat oil in a large saucepan. Add leeks, garlic and bacon. Cook without colouring until leeks are tender. Pour in stock. Add bay leaf and parsley sprigs. Bring to boil. Reduce heat and simmer for 20 minutes. Remove bay leaf and parsley sprigs. Add mashed potato. Simmer for 15 minutes. Stir in milk and chopped parsley. Season with salt and pepper to taste. Serve garnished with cheese.





Enjoy!!Looking for nice leek and potato soup recipes.?
mmm I just made this a couple of nights ago.





lets see, I don't measure at all when I cook so I'll do my best...





ingredients:





1 medium sized leek


1 medium sized potato


about 2 Tbs flour


3 Tbs butter


3 Cups water


1/2-3/4 Cup cream (like heavy whipping cream or half and half)


a couple of chicken bouillon cubes (low sodium so you can adjust seasonings)


salt and pepper, to taste.





remove outer layer of leek and slice in half lengthwise. now you can easily clean the leeks. slice in thing slices.





peel potato and chop into very small cubes.





sautee leek slices in 2Tbs of butter until very soft over med to med-high heat for about 3-4 minutes.





add the 3rd Tbs of butter, and when melted add 2 Tbs of flour and stir stir stir for about a minute to a minute and a half.





add water, potato cubes, and bouillon cubes and turn up the heat to high to bring to a boil.





first add 1/2 Cup of cream and let it heat back up but just as it starts to boil bring heat down to medium. after a couple of minutes have a taste for salt and also to see if you prefer a little more cream. Add any salt, pepper, and cream you would like.





stir at least every couple of minutes or if you can continuously for about 10 minutes until it is just thickened slightly to a nice creamy consistency.





--hope that helps... its hard to give directions when I don't measure when I cook though LOL
Try the following





Chunky leek and potato soup with cheesy croutons


30g/1oz unsalted butter


1 potato, peeled and diced


2 baby leeks, roughly chopped


200ml/7fl oz chicken stock


55ml/2fl oz double cream


2 tbsp fresh flatleaf parsley, chopped


For the croutons


1 tbsp olive oil


knob of unsalted butter


2 slices of bread, diced


small handful of grated Cheshire cheese





Method


1. Gently melt the butter in a medium non-stick saucepan and saut茅 the potato and leeks for 3-4 minutes.


2. Pour in the chicken stock, bring to the boil and then reduce the heat and simmer for 10-12 minutes or until the potato is soft.


3. Meanwhile, to make the croutons, heat the oil and butter in a non-stick frying pan and fry the bread for 1-2 minutes on each side, or until crisp and golden. Sprinkle the cheese over and remove from the heat.


4. Stir the cream and fresh parsley into the soup and then remove from the heat. Transfer to a serving dish and sprinkle the cheesy croutons over. Serve at once.





or Leek, potato and bacon soup


300g/12oz leeks, washed and finely sliced


300g/12oz potatoes, peeled and sliced


150g/6oz lean and chopped bacon


700ml/1录pt stock (preferably fresh chicken stock, but chicken or vegetable stock cubes can be used)


290ml/陆 pint milk


fresh ground black pepper


cream (optional)





Method


1. saut茅 the potato, leeks and bacon in a pan, until soft but not coloured. This can be done in a bowl in the microwave if preferred.


2. Add the stock and cook until the potatoes are tender. Liquidize. Return to the pan and add the milk. Add the cream if desired.





or Leek, Onion and Potato Soup


4 large leeks


1 medium onion, chopped small


2 medium potatoes, peeled and diced


2 oz (50 g) butter


1陆 pints (850 ml) vegetable stock


10 fl oz (275 ml) milk


salt and freshly milled black pepper





To serve:


1陆 tablespoons snipped fresh chives or chopped fresh parsley


2 tablespoons cream or cr猫me fraiche





Begin by trimming the leeks, discarding the tough outer layer. Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. Drain well. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.





After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft 鈥?if you have the heat too high the milk in it may cause it to boil over. Now you can put the whole lot into a blender 鈥?leave it to cool a little first 鈥?and blend to a pur茅e. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into.





Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or cr猫me fra卯che before serving and sprinkle with freshly snipped chives or parsley
www.bbc.co.uk/food
Oh yes grate some Mature Cheddar cheese,bit of black pepper and grated parmesan cheese on top- to stir in-- ooh and a good knob of Cornish butter. Serve garlic croutons on the side - never put in before serving -they go soggy.Finely chopped spring onions also to stir in.
I Looove this recipe. Never fails!
www.uktvfood.co.uk
3 leeks


4 potatoes, quartered


1/4 cup butter


1/2 cup milk


1/2 cup light cream


1 qt. water or chicken stock


2 T each chopped celery and shallots


parsley to garnish





Wash, peel and quarter the potatoes.


Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and saut茅 lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper.


Garnish with parsley (and croutons if you wish).


Note: I have good succcess making this in a pressure cooker.