Moms Potato Leek Soup Food

MOM'S POTATO-LEEK SOUP

Steps:

• Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the heat; cover. Simmer for 25 minutes. Add the potatoes, return to a boil. Cover and simmer for 20 minutes, or until the potatoes are tender. Process in a blender until smooth. Stir in the pepper.

MUM'S LEEK AND POTATO SOUP

Steps:

• Wash leeks and chop up.
• Melt butter in saucepan and add chopped onions and leeks.
• Fry for 10 minutes, stirring occasionally.
• Add the potatoes, water, stock and salt.
• Bring to the boil and then simmer for 20 minutes.
• When vegetables are tender, put through blender; return to saucepan and re-heat.
• Add milk, cream and pepper.
• Do not re-boil.
• Serve in soup bowls with bread and butter or French stick and butter on the side.

MY MOM'S POTATO SOUP

Steps:

• Put potatoes in a soup pot and add water to cover, plus another few inches. Salt and bring to a boil.
• Once boiling, add the carrots, optional parsnips and s, parsley, dill, garlic.
• Bring to a boil, then simmer for about 1 hour.
• While soup is boiling, saute the onion in oil in a skillet. When the onions are golden, add flour to make a roux. Thin with a little bit of water. Bring to a boil to thicken and then add to the soup.
• Simmer a few more minutes and season to taste.

MOM'S POTATO SOUP

Steps:

• Cook onion and celery in butter til tender, not brown.
• Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
• Peel and chop eggs.
• Put back in with potates.
• Add evaporated milk, salt, pepper.
• Put little bit of butter on top of soup in bowl.

MUM'S LEEK & POTATO SOUP WITH MUSTARD TOASTS

Steps:

• Melt the butter in a large pan, add the bacon and fry it until it is just starting to colour. Add the leeks and potatoes, then stir well until they are glistening.
• Add the stock and bay leaves, season and bring to the boil. Partly cover and simmer for 15 mins, until everything is cooked. Fish out the bay leaves, then purée the soup in batches in a food processor or blender. Return to the pan and stir in the milk. Reheat gently and season to taste. Add more stock or water if the soup seems too thick (this will depend on the size of your potatoes). Sprinkle with parsley to serve.
• Make the toasts: heat oven to 200C/fan 180C/gas 6. Cut the baguette into thin diagonal slices. Mix the oil and mustard together, then brush over both sides of the bread. Spread them on a large baking sheet and bake for 10 mins. Serve with the soup for dipping. They can be baked earlier in the day and served cold or warmed through in the oven.