How to make Leek and Potato soup?

Question

Another veg in my organic box was 2 large leeks, I am determined to use every single veg in the box and so i thought about Leek and Potato soup as it came with some lovely fresh Nicola potatos. the only problem is - how? Or is there somehting else i can do with leeks?

Answer 1

Leek and Potato Soup
-------- ------------ --------------------------------
3 large Idaho potatoes -- peeled and cut into
-- Med sized pieces
3 medium leeks, white only -- cut into rounds
1 qts water
1 1/2 cubes Chicken Base
Fresh ground pepper
2 tablespoons fresh minced chives

Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot.
Bring to a boil, season with pepper, reduce heat and simmer until the
potatoes and leeks are soft. About 25 min.
In a food processor puree the soup in batches and return it to the
original pot. Taste and adjust the seasoning. Reheat very slowly, serve
with fresh minced chives sprinkled on top.

NOTES : This is a classic base of most French Soups.
Variations:
Watercress: Add 2 small bunches cleaned and stemmed and puree along with
the leeks and potatoes
Broccoli: Add 2 cups cleaned florets and tenderest stems and puree with
the other ingredients.
Cream of Broccoli: Do above then add heavy cream until the soup lightens
in color.
Asparagus: Add several cut up stalks and puree with other ingredients.
Experiment and have fun with this base or eat it alone.

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Potato Soup with Leeks

2 tablespoon butter
3 large leeks, finely chopped, white only
4 medium potatoes, peeled and diced (about 3 cups diced)
salt to taste
1 cup milk
1 egg yolk
1 tablespoon butter
PREPARATION:
Melt 2 tablespoons of butter in a large skillet; sauté chopped leeks until very lightly browned. Put leeks in a large saucepan with diced potatoes; add just enough water to cover. Cover and cook on medium-low until potatoes and leeks are done.
Put vegetable mixture with liquid through food mill or blend in batches. Stir in milk and add more water until desired consistency is reached. Bring potato soup to the boiling point; remove from heat. In medium bowl, beat egg yolk. Add about 1/2 cup of potato soup mixture to the egg yolk, stirring constantly. Return mixture to potato soup in pot and mix to blend well. Taste and adjust seasoning. Ladle potato soup into a

Answer 2

Leek and Potato Soup

Recipe By : Trade Secrets from a 3 Star Chef p 41
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large Idaho potatoes -- peeled and cut into
-- Med sized pieces
3 medium leeks, white only -- cut into rounds
1 qts water
1 1/2 cubes Chicken Base
Fresh ground pepper
2 tablespoons fresh minced chives

Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot.
Bring to a boil, season with pepper, reduce heat and simmer until the
potatoes and leeks are soft. About 25 min.
In a food processor puree the soup in batches and return it to the
original pot. Taste and adjust the seasoning. Reheat very slowly, serve
with fresh minced chives sprinkled on top.

- - - - - - - - - - - - - - - - - -

NOTES : This is a classic base of most French Soups.
Variations:
Watercress: Add 2 small bunches cleaned and stemmed and puree along with
the leeks and potatoes
Broccoli: Add 2 cups cleaned florets and tenderest stems and puree with
the other ingredients.
Cream of Broccoli: Do above then add heavy cream until the soup lightens
in color.
Asparagus: Add several cut up stalks and puree with other ingredients.

Experiment and have fun with this base or eat it alone.

Answer 3

Irish Leek and Potato Soup

There are no hard and fast rules to this soup. It's just a traditional Irish recipe. You can mess around with the ingredients such as the amount of leeks and potatoes you'd like to imput. This is found in Nuala Cullen's book Irish Soups and Breads.



6-8 number of servings
time to make 45 min 15 min prep

1 1/4 lbs leeks
3 medium potatoes
3 sticks celery
2 large garlic cloves
4 tablespoons butter
5 1/2 cups chicken stock or light vegetable stock
salt and pepper
3 scallions, very finely chopped (optional)
2 tablespoons chopped chervil (optional) or parsley (optional)
potato croutons (optional)


1. Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
2. Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.
3. Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
4. Puree the soup in two batches in a blender and add the balance of the stock.
5. To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.

Answer 4

Purrusalda

This Spanish stew is a meal in itself because it contains proteins, carbohydrates, and fats in the right proportions. If served with not much stock it is a good midday dish or, a little soupier, it makes a good starter for dinner. Best made well in advance.

Ingredients:
5 oz salt cod
1 - 1/2 lb leeks
1/2 cup oil
2 cloves garlic
2 -1/4 lb potatoes
Salt
Pepper
Parsley

Prep:
Soak the cod in cold water for 24 hours, changing the water every eight hours. Drain and place in a pan. Cover with cold water and bring to a boil. Remove the pan from the heat and cover. When no longer hot, lift out the cod (keeping the cooking water), remove any bones and cut into cubes. Remove the green leaves from the leeks, wash well and cut into even-sized pieces. Fry the peeled garlic cloves until golden. Add the leeks and fry lightly, then add the peeled and washed potatoes in medium-sized pieces. Add the cod and cover everything with the water used to cook the cod. Simmer for 35 minutes. Add salt if necessary and pepper and serve very hot, sprinkled with chopped parsley. Tradition has it that the potatoes should be broken into pieces rather than cut. This is done by inserting a knife far enough for you to be able to pull the pieces apart with your hands. The reason for this is perhaps that this way the potatoes release their starch more easily which makes the sauce thicker.

Answer 5

I dont cook with recipes. I always just "wing it' in the kitchen
slice the leeks and caramelize(brown) them in some butter on low/medium heat
Peel, dice and boil the potatoes in salted water then drain
When the potatoes are done, put half of them in the blender with some cream and milk, salt and pepper and pulse a few times to blend.
Pour it into the rest of the potatoes and add the leek and season with parsley or whatever u feel like, salt and pepper, cream to make a souplike consistency and simmer

Answer 6

LEEK SOUP

INGREDIENTS

2 medium-size onions
4 leeks
2 tablespoons butter
2 tablespoons flour
5 cups chicken broth
20 ounces canned tomatoes
1/4 teaspoon oregano
1 tablespoon minced chives
2 bay leaves
Chopped parsley, to taste
Fine herbs, to taste
Salt and pepper, to taste

PREP

Slice onions and leeks; reserve separately.
Brown onion slices into melted butter for 7 minutes, stirring.
Stir in flour.
Slowly pour in chicken broth, stirring.
Mix in tomatoes, reserved leek slices, oregano, minced chives, bay leaves and fine herbs; salt and pepper.
Bring to a boil, stirring.
Lower heat, cover and simmer for 20 minutes.

LEEKS AND CARROTS

INGREDIENTS
1 tablespoon light olive oil
1/4 cup dry white wine
3 medium leeks, white and palest green parts only,
chopped and very well rinsed
4 large carrots, peeled and sliced
Pinch of nutmeg, optional
Salt and freshly ground pepper to taste

1. Heat the oil and wine in a wide skillet. Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.

2. Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden. Stir in the nutmeg, if desired, season with salt and pepper, and serve.