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Current Poll
| Sept Potato Recipes | |
| Hasselback Potatoes | 40% |
| Crock Pot Cheesy Crack Potatoes | 28% |
| Leek and Potato Soup | 20% |
| Peacemaker Potatoes | 12% |
| [ 25 votes ] [ More Polls ] | |
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Best Recipe Contest for August's recipe contest is: Potatoes
The potato is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. There are some 5,000 potato varieties worldwide, 3,000 of them in the Andes alone — mainly in Peru, Bolivia, Ecuador, Chile, and Colombia. Over 100 cultivars might be found in a single valley, and a dozen or more might be maintained by a single agricultural household. Potato dishes vary around the world. Lets post some potato dishes that are hard to turn down. Most meals consider the potato as a staple, cooked in many different way.
- Last day to submit recipe: October 1st, 2025
- Poll up: October 2nd thru 5th, 2025
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Subscribe(#5713263) Leek and Potato Soup
Posted by Jools on 25 Sep 2025 at 4:58PM
1 lb / 450g potatoes, peeled and cut into 1/2" / 1cm pieces
1 small onion, cut the same size as the potatoes
1 lb / 450g white parts of leeks, sliced (save some the green tops for garnish)
2 pts / 1.2 litres vegetable stock
5 floz / 150ml thick cream (double or whipping)
4 floz / 125ml full-fat milk
Salt & ground black pepper
Season well with salt and freshly ground pepper and toss again, then cover the pan with its lid
Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured
Uncover the pan and discard the paper. Pour in the vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour
Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in 3/4 of the cream and the milk
To finish the soup, finely shred the remaining white leek and some of the green leek; gently cook it in a small knob of hot butter for a few minutes until it is softened but not coloured
Pour into warmed bowls, drizzle the remaining cream over each serving, top with a little pile of buttered leeks and serve at once
Leek and Potato Soup
Ingredients:
20z / 50g butter1 lb / 450g potatoes, peeled and cut into 1/2" / 1cm pieces
1 small onion, cut the same size as the potatoes
1 lb / 450g white parts of leeks, sliced (save some the green tops for garnish)
2 pts / 1.2 litres vegetable stock
5 floz / 150ml thick cream (double or whipping)
4 floz / 125ml full-fat milk
Salt & ground black pepper
Method:
Melt butter in a heavy saucepan; add potatoes, onion, and white parts of leeks, sliced and toss them in the butter until they are well coated. (keep a little leek to garnish)Season well with salt and freshly ground pepper and toss again, then cover the pan with its lid
Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured
Uncover the pan and discard the paper. Pour in the vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour
Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in 3/4 of the cream and the milk
To finish the soup, finely shred the remaining white leek and some of the green leek; gently cook it in a small knob of hot butter for a few minutes until it is softened but not coloured
Pour into warmed bowls, drizzle the remaining cream over each serving, top with a little pile of buttered leeks and serve at once
| Subject | Posted By | Date & Time | |
|---|---|---|---|
| 5713386 | Re: Leek and Potato Soup | hoof hearted | 26 Sep 2025 9:03AM |
| 5713263 | Leek and Potato Soup | Jools | 25 Sep 2025 4:58PM |