Recipe Leek And Potato Soup Delia
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This should take about 4 minutes.
Recipe leek and potato soup delia. Meanwhile peel the potatoes and cut them into 1cm cubes. Parsley or chives for garnish if wanted. Cook stirring occasionally until soft and wilted.
Season with salt and pepper then cover and let the vegetables sweat over a very low heat for about 15 minutes. 450g potatoes peeled and cut into 1cm pieces try golden wonders or kerr pinks 1 small onion cut the same size as the potatoes. Add the leeks and a heavy pinch of salt and sweat for 5 minutes.
Melt the butter in a large lidded pan casserole set over a medium heat. Once the leeks are clean roughly chop them you should get about five cups of chopped leeks from four large leeks. In a large thick based saucepan gently melt the butter then add the leeks onions and potatoes stirring them all round with a wooden spoon so they get a nice coating of butter.
450g white parts of leeks sliced save the green tops for another soup or stock 850ml 1 2litres 1 5 2pts light chicken or vegetable stock. To make the soup melt the butter in a large soup pot then add the chopped leeks and garlic. 1 pt 850ml boiling water.
Pour half and half into potato soup and continue to simmer until slightly thickened about 15 minutes more. 142ml carton whipping cream. Simmer until potatoes are tender 20 to 25 minutes.
When the butter foams add the leeks onions and potatoes with plenty of salt and pepper then cook gently with the lid on for 15 20 minutes. Cook and stir leeks and onion until vegetables are tender about 5 minutes. Heat 2 tablespoons of oil in a large pan on a high heat add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes or until softened stirring regularly.
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