Potato And Leek Soup

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jennyjoan | 19:23 Wed 07th Feb 2018 | Food & Drink
19 Answers
Well made this last night and done a little embellishment - I thought it was lovely. Had cousin there for soup and sandwiches.

I had pureed it a little but left it a little chunky. Cousin (I nearly died) said the soup was absolutely delicious. Nicest she has ever tasted.

So there I can cook. LOL


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why did your cousin nearly die?
Making soup isn't exactly hard though.

Glad you enjoyed it though.
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No it's not.
Thats good - how was your fillet mignon the other day? How did you cook and serve it?
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Sorry (I nearly died) meant was a bit embarrassed in a nice way cos she enthused so much about it. Sent me an email from work this morning and has told her colleagues it was so nice.

Right and how did I make it now (Jeeps forget).

Filet Mignon was lovely.
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Making soup is actually the easiest but getting it to a nice taste isn't. Then I don't really have any tasters.

Brother used to say "Oh God you are just experimenting on me with all these recipes" - when we lived together. He was right.
One of my faves Leek and Tattie - nice to get compliments on what you make.
It's one of my favourites as well.
I hate leek and potato but give me carrot and tattie any day
What ingredients did you use JJ ? ( apart from leeks and potatoes :) ) I haven't made it for years, but quite fancy it now.
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Many years ago I was visiting a friend who wasn't at home. My mother had just died and I was feeling very low. But as I was waiting on her coming home - her neighbour invited me in and gave me home made lentil soup - I never tasted the like of it.

Do recall her saying she made it with the lentils and some turnip and probably other ingredients. May give that a try some time and experiment on cousin again LOL
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Hi Sammy - am taking my secret to the grave LOL or I will patent it to you for a small fortune LOL
Thanks JJ. Very kind of you.
Here you are Sam - this is the recipe I use for my hubby and he loves it.

1 tbsp vegetable oil
1 onion, sliced
225g/8oz potatoes, cubed
2 medium leeks,sliced
1.2 litres/2 pints vegetable stock
150ml/5fl oz double cream or crème fraîche
salt and freshly ground black pepper


1.Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

2.Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

3.Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.

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Sam - follow Delia - that's the recipe I used.
Thanks Islay, that's tomorrow's lunch sorted .
Unless you have home made stock available I use the Marigold Swiss Vegetable Bouillon powder, comes in tubs about £2, lasts ages, I use it in lots of soups and stews.
Marigold Bouillon powder is vile - it makes everything taste the same. For veg soups I follow the advice of a protege of Raymond Blanc - at a local food demo he said that when making veg soup, don't add any kind of stick and just let the veg speak for themselves. I've never looked back (and we have home-grow veg soup for lunch virtually every day in winter)

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