Really Simple Leek and Potato Soup
Discussion
Heres a really simple and quick recipe for a lovely homemade Leek and Potato Soup!
I didn't follow any recipe, and just chucked it all together, but it turned out awesome, really tasty and to be honest a superb value meal. I'd also like to point out, I am neither trained, nor particularly good with food, but I enjoy cooking and playing around, and found this simple, tasty and easy!
Ingredients (couldn't be simpler!)
3 potatos
1 sweet potato (optional, maybe use squash, or pumpkin?)
1 large ish leek
1 nob of butter
1 pint of chicken stock
1/2 pint of milk
salt and pepper
The basic Ingredients
Peel your spuds and sweet potato.
Chop the ends off your leek, split it down the middle and wash thoroughly.
You need to run the water from the bottom (the end where the roots were) along the middle so it comes out the top, as quite a lot of mud can build up in there!
Slice the leek into half centimeter slices
Slice the potato into 1cm thick discs along the largest side of the potato
Then slice each slice top to bottom (like making chips), turn 90 degree's and then repeat to cube your potatos
Quarter your sweet potato, and cut into cm ish chunks
Now we're done for the hard part, it's all downhill from here on in!!!
Take one reasonable sized nob of butter
Melt it in a pan (over a medium heat) with a decent glug of olive oil.
Chuck in the leeks, with a good pinch of salt and a nice grind of pepper! (Leeks really love butter, salt and pepper, it makes them delicious)
Fry this off for around 3 minutes until the leeks begin to soften.
Chuck in the diced potato and sweet potato and stir around the pan for a few minutes to they get coated in butter, salt, pepper and leek juice!
Take one pint of chicken stock
and chuck it in the pan with the other stuff
Cover and bring to the boil. When it boils, turn it down to a simmer
Phew, all that hard work, time for a beer! I'm sampling a lemon beer here, which is light and refreshing, but a little bit too sweet.
Tastes just like a corona with lemon in it!
Let that simmer for 10-15 minutes (it's OK to over cook the potatos).
You can tell when its ready, take out a chunk of spud, and if you squash it between your fingers it will go like mash, and will be easy to break up.
Take a potato masher (or one of those pan blender things) and whiz up the soup.
Depending on how chunky you want it, or how smooth, bash it up for as long as you want!
You can also use a blender for a really smooth soup, but I decided that mine was to be pretty rustic
Take 1/2 a pint of milk (or you can use cream I'd imagine) and pour it into the soup.
Turn the heat right down now, taste it, add more pepper, salt as required!
Let this warm through, then for the most important part.
Turn off the soup. Let it cool down and relax. This lets all the flavours mature and come out.
When its cool, a little bit later, put the heat back on and warm through before serving with some crusty french loaf!
DELICIOUS, and very cheap!
It's OK to eat, but the texture lets it down!!
Hope you enjoyed my simple soup recipe!!!
Steve
I didn't follow any recipe, and just chucked it all together, but it turned out awesome, really tasty and to be honest a superb value meal. I'd also like to point out, I am neither trained, nor particularly good with food, but I enjoy cooking and playing around, and found this simple, tasty and easy!
Ingredients (couldn't be simpler!)
3 potatos
1 sweet potato (optional, maybe use squash, or pumpkin?)
1 large ish leek
1 nob of butter
1 pint of chicken stock
1/2 pint of milk
salt and pepper
The basic Ingredients
Peel your spuds and sweet potato.
Chop the ends off your leek, split it down the middle and wash thoroughly.
You need to run the water from the bottom (the end where the roots were) along the middle so it comes out the top, as quite a lot of mud can build up in there!
Slice the leek into half centimeter slices
Slice the potato into 1cm thick discs along the largest side of the potato
Then slice each slice top to bottom (like making chips), turn 90 degree's and then repeat to cube your potatos
Quarter your sweet potato, and cut into cm ish chunks
Now we're done for the hard part, it's all downhill from here on in!!!
Take one reasonable sized nob of butter
Melt it in a pan (over a medium heat) with a decent glug of olive oil.
Chuck in the leeks, with a good pinch of salt and a nice grind of pepper! (Leeks really love butter, salt and pepper, it makes them delicious)
Fry this off for around 3 minutes until the leeks begin to soften.
Chuck in the diced potato and sweet potato and stir around the pan for a few minutes to they get coated in butter, salt, pepper and leek juice!
Take one pint of chicken stock
and chuck it in the pan with the other stuff
Cover and bring to the boil. When it boils, turn it down to a simmer
Phew, all that hard work, time for a beer! I'm sampling a lemon beer here, which is light and refreshing, but a little bit too sweet.
Tastes just like a corona with lemon in it!
Let that simmer for 10-15 minutes (it's OK to over cook the potatos).
You can tell when its ready, take out a chunk of spud, and if you squash it between your fingers it will go like mash, and will be easy to break up.
Take a potato masher (or one of those pan blender things) and whiz up the soup.
Depending on how chunky you want it, or how smooth, bash it up for as long as you want!
You can also use a blender for a really smooth soup, but I decided that mine was to be pretty rustic
Take 1/2 a pint of milk (or you can use cream I'd imagine) and pour it into the soup.
Turn the heat right down now, taste it, add more pepper, salt as required!
Let this warm through, then for the most important part.
Turn off the soup. Let it cool down and relax. This lets all the flavours mature and come out.
When its cool, a little bit later, put the heat back on and warm through before serving with some crusty french loaf!
DELICIOUS, and very cheap!
- important note * Once you have added the milk/cream DO NOT BOIL the soup.
It's OK to eat, but the texture lets it down!!
Hope you enjoyed my simple soup recipe!!!
Steve
What a coincidence.
I'm really in to soup at the moment, and just came by to start a thread for your best soup recipes!
Will give this one a go, any others?
I want something that my kids will eat too, one will not touch vegetables though, I can disguise certain ones. So something meaty would be good for him.
I'm really in to soup at the moment, and just came by to start a thread for your best soup recipes!
Will give this one a go, any others?
I want something that my kids will eat too, one will not touch vegetables though, I can disguise certain ones. So something meaty would be good for him.
right - made this today and it's mmmmm lovely 
made a double batch - used 1 butternut in place of 2 sweet potatoes. also added a sprinkle of crushed chilis and 2 garlic cloves right at the start.
i haven't blended it yet, but it's already quite thick from the potatoes breaking down. it has a lovely tase and a little bite - great for a cold night in
made a double batch - used 1 butternut in place of 2 sweet potatoes. also added a sprinkle of crushed chilis and 2 garlic cloves right at the start.
i haven't blended it yet, but it's already quite thick from the potatoes breaking down. it has a lovely tase and a little bite - great for a cold night in
I had a go at this last night and turned out pretty well, my housemate seemed to enjoy it anyway. I basically followed the above but added in a chili, diced par boiled baby swede and garlic at the beginning stage.
I did use some crème fraiche but only a small amount at a time as thought the sourness may be too strong but it worked out really well and definitely added another dimension to the soup.
Oh and just before serving I mixed in some sliced crispy bacon - mainly because I hate eating a dinner with out any meat.
All in all very good and will be making it again - cheers.
I did use some crème fraiche but only a small amount at a time as thought the sourness may be too strong but it worked out really well and definitely added another dimension to the soup.
Oh and just before serving I mixed in some sliced crispy bacon - mainly because I hate eating a dinner with out any meat.
All in all very good and will be making it again - cheers.
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