Looking for some recipes for home made soup like leek and potato, vegetable. Any ideas?

Answer 1

The one you just mentioned sounds good! Simple soups are the best tasting I think. One I like is very simple but comforting.
Just simmer a chicken slowly, I like to let it cool in the juice for a richer flavor but you don't have to. Anyway remove and debone chicken. Add sliced celery, onions, green onions, salt, lots of pepper and a some rice. Put the chicken back in & simmer till rice is done. I LOVE IT!!!!

Potato soup
Simmer chicken cool, remove & debone. Cut up red potatoes, onion, garlic, salt and lots of pepper. Always put a spoon of sugar in. Add chicken and simmer till potatoes are done. When done put in some chopped green onions.

Cheese soup Yum!
Add onions to some chicken broth, salt, pepper & simmer till onions are tender, add some half & half & grated cheddar cook till melted and thickens top with green onions. WOW!! , you'll need some french bread with that!

Answer 2

You need a recipe? Sweat off the thinly sliced leeks in vegetable oil. Dice potatoes, add to the pan, and toss them in the oil. Add hot veg or chicken stock and a handful of chopped, fresh herbs. (If you're not sure use parsley - it's a matter of preference). Bring to the boil and simmer til the potatoes are cooked. (Depends on the potatoes and how small you have diced them). You can add other diced veg if you like. When the veg are cooked, season with salt and pepper.
You can liquidise the soup or serve it as it is. Again, it's a matter of preference. For special occasions, dribble some sour cream over the soup before you bring it to the table.

Answer 3

Whenever using leeks, cut them lengthwise and wash very well to remove grit.

A basic soup starter can be done by lightly browing the following vegetables (chopped medium in a food processor) in a minimum amount of oil in a 6 qt. dutch oven pot:
1 leek, trimmed, cleaned [you can use the greens, too, though most recipes say only use whites--a waste if you ask me]
OR 2 medium onions
2 medium carrots
1 stalk celery
2 - 8 cloves garlic [depends how garlicky you like your soups]

Sauté these veggies but don't brown.
Potatoes: Use 4 or 5 fist-sized potatoes. Scrub skins, cut into medium chunks, add cold water to cover. Boil until nearly tender. [you can use leftover baked potatoes, too]
Add potatoes and liquid to sauteed veggies.
Simmer 20 - 30 minutes.
Take off flame and cool down.
Whiz it up in a blender in several batches AND ADD ABOUT 2 CUPS PART SKIM RICOTTA CHEESE TOTAL until it is smooth.
Salt & pepper to taste.
Serve warm or cold, garnish with a fine dusting of nutmeg. This is great with a loaf of crusty bread.

You can also add more veggies, like your choice of chopped zucchini, or winter squash.
Or instead of ricotta cheese, use chicken stock.

Have fun!

Answer 4

I just made this soup this morning, literally as i got up!
you need 400g asparagus, 1 leek, 1 stick of celery, 1litre of vegetable stock and a white onion.

chop the leek, celery and onion and cook on a very low heat for ten mins until soft and sweet, not coloured, in a little olive oil.
chop the asparagus tips off and keep to one side then chop the stalks, having removed the woody end.
once the veg is cooked add the stock and asparagus stalks and simmer for 20 mins.
blend with a hand blender or in a liquidiser until smooth, add the tips and return to the heat. all done once the tips are soft!

altho i should warn you if you're genetically disposed that way, asparagus will make your wee smell funny!

Answer 5

Mushroom soup

Ingrediants

40g Butter
700g Mushrooms, sliced
1 Onion, Finely Chopped
1 Shallot, Finely Chopped
25g Plain Flour
2-3 tbsp Dry White Wine / Sherry (Optional)
2.5 Pints Chicken / Vegetable Stock
150ml Single Cream
2 tbsp Chopped Parsley
Salt and Pepper

Method

1. Melt half the butter into a large pan over a medium heat. Add the Mushrooms and season. Cook for about 8mins untill they are golden brown, Stiring occasionally at first, then more often after they start to colour. Remove the mushrooms from the heat.

2. Melt the remaining butter in a saucepan over a medium heat. Add the onion and shallot and cook for 2-3mins untill just softened. Stir in the flour and continue cooking for 2mins. Add the wine and Stock mixture and stir well.

3. Set aside one quarter of the mushrooms. Add the remainder to the pan. Reduce the heat, cover and cook gebtly for 20mins, stiring occasionally.

4. Allow th soup to cool slightly, then transfer to a blender or food processor and puree untill smooth, working in batches, if necessary.

5. Return the soup to the pan and stir in the reserved mushrooms, the cream and the parsley. Cook for about 5mins to heat through. Taste and adjust the seasoning.

Answer 6

Potato leek soup, vichysoisse...

2 oz onion, small dice
8 oz leek, small dice
1 lb chef potatoes, peeled, medium dice
5 1/2 c chicken stock
2 fl oz heavy cream
1 sachet d'epice (1 bay leaf, 1 clove garlic, 2 parlsey stems, 2 thyme stems, 6 cracked peppercorns-all tied into a cheeseclothe)
salt, white pepper, nutmeg to taste
1 T chive, minced
1 1/2 fl oz vegetable oil

Heat oil in a medium stockpot. Add leeks and onions, sweat over medium low heat until translucent, 2-3 minutes.
Increase heat to high, add potatoes, stock, sachet, salt, pepper. Bring to a boil, reduce heat to medium low, and simmer until the potatoes are soft, about 30 minute. Remove and discard the sachet!!
Puree the soup either with an immersion blender or in batches in a regular blender. Add cream and chives to finish and season with salt pepper and nutmeg. Serve hot or chilled.

Answer 7

This weekend I made my usual soup (vegetables I happen to have soup). This time it was:

1 onion
4 carrots
4 parsnips
half a swede
a couple of handfuls of lentils.

I fried the onion gently to soften it, then chucked in the rest (peeled and chopped of course), add enough water to well cover the veges and some stock powder. Simmer till the veges are all cooked, you'll probably have to keep the water topped up. Then liquidize or push through a sieve if you havn't got a blender, add water if it's too thick, salt and pepper, and there you go!

Good luck, hope you enjoy your soup...

Answer 8

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 9

These are some of the soup I have made. Just put all the ingredients into the slow cooker. Turn it on when u go to work and they will be ready when u return home. Just add salt to taste when it's ready:
1. Potatoes, Corn, Carrots and pork/pork ribs/chicken
2. White radish, dry octupus/cuttlefish and pork/pork ribs
3. Lotus roots and pork/pork ribs

Check http://tinyurl.com/34o5tw for more soup recipes

Answer 10

3 carrots, 3 sticks of celery one potato. Cut up small and boil in a saucepan for 20 mins. Put through a blender and return to the saucepan with half a cupful of vegetarian bouillon and a few drops of Worcester sauce, a bit of black pepper and some chopped parsley. Reheat and serve.