#leek and potato soup

[yunyin]

Leek and Potato Soup

So bit random but I really like this soup (just made/ate it again) and I thought I would share just in case anyone else wants to give it a try!

The most tedious part is washing the leeks but it's worth it imo.

Written recipe: https://www.food.com/recipe/potage-parmentier-potato-leek-soup-julia-child-270731

This guy makes some pretty fun cooking videos, too!

[soniabigcheese]

Made some leek and potato soup today, in our soup maker

Apart from the missing snipped chives, it was absolutely LUSH!

And despite the recipe saying 'serves 2'. The portions were quite substantial, maybe over filling.

I'll be doing that again some time soon, as it's the start of soup season

Recipe is in British measurements but can be adaptable to wherever you are

[alexsrandomramblings]

Evening witchy brew courtesy of leek tops, chicken stock, and water.

Like that this recipe takes advantage of the dark green parts of the leek.

[askwhatsforlunch]

Dill Leek and Potato Soup

Simple and hearty, this flavourful Dill Leek and Potato Soup is a nice, warming lunch to eat by the fire pit --with an audio-book, perhaps-- after raking the leaves in the garden! Happy Tuesday!

Ingredients (serves 2 to 3):

1 large Garden Leek

1 medium Potato (harvested later)

2 tablespoon unsalted butter

1/2 tablespoon olive oil

1/2 teaspoon dried dill

1 tablespoon apple cider vinegar

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 litre/4 cups water

Thoroughly rinse Garden Leek and scrub Potato under cold water.

In a large pot, melt butter with olive oil over medium-high heat.

Slice Leek, and dice Potato. Once the butter is just foaming, add to the pot, saving most of the green part of the Leek. Cook, 3 minutes, until golden. Season with dill. Cook, one minute more.

Deglaze with apple cider vinegar, and season with coarse sea salt and black pepper. Cover with water, and bring to the boil over medium-high heat. Once boiling, reduce heat to medium, cover with a lid, and simmer, 20 minutes.

Stir in reserved chopped green part of the Garden Leek, and cook, 5 minutes more.

Transfer mixture to a large blender and blitz, until smooth.

Return to the pot, and over the stove, to warm.

Serve Dill Leek and Potato Soup hot, with warm Cheddar and Stilton Scones, if you fancy.

[frankenmouse]

My favorite crazy easy and modifiable leek and potato soup recipe:

Ingredients 4 tbsp butter 3 leeks 1 onion 5-6 potatoes (use your heart) ~4cp broth - chicken or veg 1 cup heavy cream (or whole milk if that's too rich) salt and pepper to taste

Optional ~2-4 cups shredded cheese of your choice (sharp cheddar is good!) 1 bunch kale

Instructions

Thin slice your leeks and onion. To prepare your leeks, slice off the root ends and the leaves where they transition from light to dark green. Discard or keep for making stock later. This should leave you with just the white and light green stalk. NOTE: YOU MUST WASH YOUR LEEKS. Leeks are dirty, dirty veggies and the soil is often embedded between the layers of the leek. I like to put my sliced leeks in a colander or sieve and rinse them real good. Grit in soup is no fun :(

2. In a large pot (at least 6 qt) melt the 4 tbsp butter over medium low heat. Note: We're going to be using a potato masher and/or immersion blender in the pot later, so I tend to recommend stainless steel or ceramic rather than nonstick, but (again) it all depends on your tools.

3. When the butter has fully melted, add your sliced leeks and onions. Add some salt and pepper. Saute until they are limp and beginning to brown. Give 'em a good stir at first to coat them with butter and then let them sit for a while, stirring occasionally. You may need to add some additional fat (butter or olive oil) if they start to stick to the bottom of the pot. This process will take a while. Be sure to keep the pot on medium LOW heat. You want to brown your leeks and onions, not burn them, which means low and slow.

4. While the leeks and onions cook, wash and thinly slice your potatoes. I don't peel them because I really like the texture and flavor the skin adds to the soup, but do whatever works for you! And when I say thinly slice I mean THIN. 1/4 to 1/8 inch. It's OK if some slices are a bit thicker, but try to keep them pretty uniform. This is so you don't have to wait FOREVER for your potatoes to cook through. Alternatively, if you prefer chunkier soups and don't mind waiting, you can keep them thicker. Again, this is a forgiving recipe.

5. potatoes and just enough broth to cover them. Add some salt and pepper. Generally, 4 cups of broth is about right. You want to just barely cover the potatoes.

6. Bring the pot to a boil then turn down and let simmer until the potatoes are tender. How long will this take? Depends on how thinly you sliced the potatoes. For really thin sliced, 10-15 minutes will get you done. Thicker slices take longer.

7. Once potatoes are tender use a potato masher to break up the potatoes until they are the desired consistency. You want a chunky soup? Less mashing. Smooth soup? More mashing. Silky smooth soup? Immersion blender, baby!

8. Add your cream or milk while stirring. Continue to simmer for 15 minutes while stirring constantly. Remove from heat and season to taste. Don't burn your cream!

9. OPTIONAL: Add washed/shredded kale and stir until kale has wilted. After kale has wilted, add shredded cheese to taste and stir until it has melted. You shouldn't need to have the pot on a live burner while you do this step. The residual heat should get you there. If not, put the soup back on a LOW burner. The key is that you don't want to overcook your kale or it'll end up making the soup bitter. You can also, if you prefer, pre-cook the kale and add it at the end. Again, up to you.

And that's it! It really doesn't take too long and it makes a TON of soup for not a lot of money, so it's also really economical!

chef bunjy do you have any recipes for russet potatoes.... i've had like at least two pounds sitting in a bag for at least two months and i don't know what to do with them

personally I like russets best for soups, if you get ahold of some leeks, garlic and onions you can just go hog wild on those things

[supperbug]

homemade roasted garlic, rosemary, and parmesan biscuits with leek and potato soup

july 3rd, 2023

[peacefulhourwithme]

Mary berry Leek and Potatoe soup

This afternoon I made leek and potato soup in my family home. I was following a recipe from Mary Berry. I didn't manage to get all the ingredients so had to make do with what I had. I didn't manage to get nutmeg or a bay leaf or single cream (the shops around my family home are very limited) I made my own vegatable stock using another one of Mary Berry recipes. The recipe was easy to follow, very straightforward. I would say the soup was alright, it was creamy and thick. Not must flavour but I think that might be because I didn't have the nutmeg or the bay leaf. My family said they liked it. I did voice my opinion on the flavour but they seemed to disagree. Overall I would make it again, just add some spice or something to give it a little more oophft.

[fattributes]

Swiss Chard, Leek, Potato, and Sausage Soup

[hungry-tummy]

| Roasted Cauliflower Soup w/ Grilled Cheese | Recipe

| via: https://www.tiktok.com/@butt.erhand/video/7279718096057683202

[briar--rising]

Leek Time!!!

[alexandria-theprettygood]

Sure, sex is fine. But have you ever had warm soup with crusty bread when the sun sets early?

[morethansalad]

Chilled Stinging Nettle Soup (Vegan)

[grimgoregrimoire]

Ohhhh it's SOUP SEASON MY DUDES!!!!!!! Let's make

Leek & Potato Guinness soup

I'm sorry, my dear friends, but unfortunately, this soup is not vegan and definitely not safe for my gluten-free folks 😭 but if you guys are interested, I'm more than happy to help modify it! 💖

Here's what we need!

Leeks

Celery

Carrots

Potatoes (any kind will do!)

Pearled Barley

Parsley

Minced garlic

Minced ginger

Chicken breast

Chicken broth

Most importantly, Guinness (draught stout)

Seasonings: salt, black pepper, basil, bay leaves, onion powder, and celery salt. Optionally cinnamon.

🥘🥘🥘

1.) Get a pot, put your chicken breasts in there, then add your chicken broth and Guinness.

My ratio was half a pint of beer for every two pints of broth

Metric: 248 ml of beer, 1 L of broth

🦅: 1.5 cups to 4 cups

(Yes, I know this giant batch 😅 basically just 1/2 to 2 ratio)

2. Add your seasonings, minced garlic, ginger, and parsley. No exact measurements, just do to you're liking. (Wouldn't say more than 3 bay leaves, though)

3. Cook your chicken about halfway through, then add your chopped veggies

4. Cook throughly

5. Once that's done, make your barley in a separate pot per instructions

6. Add barley to the bottom of your bowl

7. Layer your soup on top!

8. Eat! Drink! Sláinte!

Note, you can also make it in a slow cooker!

[kazz-brekker]

i spent slightly too long trying to explain this to my mom at dinner tonight but i find the shifting public perception of sauron as a classic fantasy villain due to the rings of power to be EXTREMELY entertaining. i never actually read lord of the rings as a kid, but i did watch all the movies, so my perception of sauron was very much the flaming eyeball on a tower/faceless figure in armor concept that's the common pop culture image of him. and i do remember pretty clearly that when i was a freshman in college, the gm of my first dnd game was someone who was really into lotr and all the tolkien lore, which is how i found out about the whole "sauron is the middle-earth equivalent of a fallen angel and used to be really beautiful" bit of lore. at the time i definitely got the sense that this was a more obscure bit of tolkien's mythos (and having read the books i can confirm it's not really something that's mentioned in it). but now, because of the rings of power, anyone who's watched the show, or even seen promo images and video clips, now knows that not only sauron used to have a human form, but he was really hot and would go around using his hotness to seduce people into evil. everyone knows this! it's not an obscure bit of lore only silmarillion fans know anyone! this just an extremely entertaining development to me, and also makes me very curious if in fifteen years charlie vickers is going to be as strongly associated with sauron as viggo mortensen is with aragorn and elijah wood is with frodo baggins.

[noivern]

fucking eat your leek greens you ingrate

[renosser]

I do believe I have outdone myself.