recipe for potato and leek soup please?

Question

and yes you clever twats out there obviously potatoes and leeks would be a good start

Answer 1

Irish Potato and Leek Soup

This is a tasty, hearty soup for a cold winter's day or anytime.




2 teaspoons vegetable oil
2 cups leeks, chopped
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
4 medium potatoes, coarsely chopped
4 cups vegetable stock or water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 1/2 cups light cream
2 teaspoons fresh parsley, chopped
2 teaspoons fresh dill, chopped
2 teaspoons fresh tarragon, chopped


In large pan, heat the oil and add the leeks, celery, onion and garlic.
Saute over medium heat, until the vegetables are soft.
Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
Add the cream and herbs and return to a light simmer, stirring occasionally.
Remove the soup from the heat and let sit a few minutes before serving.
Serve with warm bread.

Answer 2

POTATO LEEK SOUP

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
parsley to garnish

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 sauté 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.

Answer 3

This is one of the simplest soups to make, but it tastes like you slaved all day. Serve with crusty french bread as a first course. Serves four.hings You'll Need * 3 c. milk * 2 medium peeled and diced potatoes * 3 tbsp. butter * 3 stalks celery sliced thin * 4 well-washed and thinly sliced leeks (white and light green parts only) * 3 c. cold water * salt and pepper to taste Instructions * STEP 1: Melt butter in a large pot. * STEP 2: Add leeks and celery and sauté 10 minutes over medium heat, stirring often. * STEP 3: Add 1 c. water, cover and cook 10 more minutes. * STEP 4: Add potatoes and another 2 c. water. Cover and cook 10 minutes. * STEP 5: Add milk, cover and cook 10 more minutes, or until potatoes are just tender. * STEP 6: Season with salt and pepper to taste and serve. Tips & Warnings * You can puree the soup with a blender, food processor, or hand blender if you wish. * Use chicken stock instead of water for a richer taste. * Reduce the liquid by two cups for a thicker soup. * If you want to be fancy, garnish the soup with chopped Italian parsley or chives. * Vichyssoise is basically leek and potato soup served cold.

Answer 4

5-7 large russet potatoes -- cubed
2-3 large leeks -- chopped (Use as much of the leek that you can)
1-1.5 yellow onions -- chopped
10 leaves fresh basil -- diced
1/8 cup of tyme (dried)
3 - 4 cloves of garlic --crushed
salt / pepper / garlic powder to taste
1 cup of soy milk (optional)
Knorr's potato leek soup mix (or Arrow root to thicken a bit)
2 cans cream of asparagus soup (optional)
8-12 quarts of water

This soup will cook for about 2 Hrs, but there's not much prep involved at all!

Peel and cube the potates.

Put potatoes, tyme and basil into salted water and boil for about 45 mins - 1 Hr.

Add the leeks, onions, and garlic to the mix. Turn down the heat and simmer for another 45 mins - 1 Hr. Stir frequently or the potatoes will burn to the bottom of the pot.

Add garlic powder for flavor and a little arrow root to thicken a bit. When I'm lazy I just use 2 packs of Knorr's potato leek soup.

Let cook another 5 mins or so stiring freq.

At this point you could add 1 cup of soy milk.

Done

Answer 5

here it is or 1 of a list of them
Creamy Potato and Leek Soup
Submitted by: Michele Hodge
"A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be."
Original recipe yield: 4 servings.
Prep Time:20 MinutesCook Time:20 MinutesReady In:40 MinutesServings:4 (change)

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INGREDIENTS:
6 potatoes, peeled and cubed
1 (14.5 ounce) can chicken broth
2 leeks, chopped
2 teaspoons margarine
1 1/2 cups heavy whipping cream

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DIRECTIONS:
In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)
This recipe is featured in our Allrecipes

Answer 6

well this **** uses patato and leeks (obviously) and onion cook the patato + leek in some stock Patato first leek towards the end of cooking an onion then leave to boil, take off heat straining the patato water into a bowl put the potato, leeks and onion in a blender add salt and peper add some of the saved water blend untill you have the consistency that you require.

Answer 7

Sod all the messing about, get a packet of Knorr leek and potato soup follow instructions on packet, add a little cream and chopped parsley just before service no one will know the difference

Answer 8

Option 1
5-7 large russet potatoes -- cubed
2-3 large leeks -- chopped (Use as much of the leek that you can)
1-1.5 yellow onions -- chopped
10 leaves fresh basil -- diced
1/8 cup of tyme (dried)
3 - 4 cloves of garlic --diced
salt / pepper / garlic powder to taste
1 cup of soy milk (optional)
Knorr's potato leek soup mix (or Arrow root to thicken a bit)
2 cans cream of asparagus soup (optional)
8-12 quarts of water

The prep time is a bit missleading... This soup will cook for about 2 Hrs, but there's not much prep involved at all!

Peel and cube the potates.

Put potatoes, tyme and basil into salted water and boil for about 45 mins - 1 Hr.

Add the leeks, onions, and garlic to the mix. Turn down the heat and simmer for another 45 mins - 1 Hr. Stir frequently or the potatoes will burn to the bottom of the pot.

Add garlic powder for flavor and a little arrow root to thicken a bit. When I'm lazy I just use 2 packs of Knorr's potato leek soup.

Let cook another 5 mins or so stiring freq.

At this point you could add 1 cup of soy milk. ** My wife likes to add two cans of cream of asparagus soup... but that's optional.

Option 2
INGREDIENTS:

* 4 cups chicken broth
* 3 potatoes, peeled and diced
* 1 1/2 cups chopped cabbage
* 1 leek, diced, with white and only the very light green parts
* 1/2 cup chopped onion
* 2 carrots, diced
* 1/4 cup chopped parsley
* 1 tsp. salt
* 1/2 tsp. pepper
* 1/2 tsp. caraway seeds
* 1 bay leaf
* 1/2 cup sour cream

PREPARATION:
Combine chicken broth, potatoes, cabbage, leek, onion, carrots and parsley in large bowl; pour mixture into slow cooker. Stir in salt, pepper, caraway seeds and bay leaf. Cover and cook on low 8 to 10 hours or on high 4 to -5 hours. Remove and discard bay leaf. Combine some hot liquid from slow cooker with the sour cream in small bowl. Add mixture to slow cooker; stir.

Answer 9

1lb potatoes peeled & diced,3large leeks chopped,2 onoins chooped,veg stock 3/4 pt ,milk 1/2 pt
Sweat [ gently fry leeks &onions but not brown them] add veg stock & simmer for 20mins.Add potatoes & cook until soft. Blend the soup if you want to.Add milk. Simmer for 5 mins.Taste ,season with salt if you feel the need.Serve with crusty bread & butter

Answer 10

Potato and leek soup is awful for anyone who is not British. I just thought you should know and if you still want the recipe go ahead.