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Old March 5th, 2009, 10:06 PM
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Leek and Potato soup

This is a pictorial recipe to my leek and potato soup. Please don't reply until I have loaded all the pictures up. On my last post after I am done, I will leave a little message so everyone will know that it is done.

All the ingredients are laid out on the table. The plastic tub in the back is some home made chicken stock I pulled from the freezer. There is two types of potatoes here because one is a more starchy type and the other one is more waxy. Just different flavours and textures. Please use whatever type you like.

Sometimes I will have bacon or even spam in the soup. But it is not necessary, just a little something different. If you want, ham, bacon or spam just fry them up before in the same pan and set aside for adding back into the soup later.

If you are a vegetarian you can also use vegetable stock instead of chicken stock.

1) Ingredients laid out: Leek, Potatoes, onion, garlic and stock (chicken).
2) Chop up the leek and wash well, they trap a lot of dirt. Salas spinners are very useful as you can spin the leek dry later.
3) Dice the onion, nothing fancy just do it however you like. Use a sharp knife or place the onion in the fridge before hand to prevent crying.
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Old March 5th, 2009, 10:09 PM
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The amount of garlic is also up to individual taste. Just chop it up roughly into little pieces and set aside. Wash and scrub the potatoes that are going to have their skin left on.

1) I cut up the red potato with their skin left on into bite size pieces. This is so I get chunks of lumpy potato in the finished soup.
2) The starchy potato I peeled and left in big pieces since I am going to put them into a blender afterward. (If you don't have a blender, make the pieces fairly small too.)
3) Sweat the onion in a pan with some vegetable oil.
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Old March 5th, 2009, 10:19 PM
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You don't want to brown the onions just cook them until they are translucent. Then add the leek and garlic. Stirring occasionally so that things don't stick and burn. You might need to add a little more vegetable oil if the bottom of the pot looks dry.

1) Add the leek and garlic and cook until the leek is a little soft.
2) Put the diced potato in as well and season with some herb, salt and pepper. Use whatever herb you like. I just threw in a pinch of dried oregano. Just don't go over board with the herb, a little goes a long way.
3) Add the stock to the pot.
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Old March 5th, 2009, 10:45 PM
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If you are using store bought stock, try to use the low sodium stuff. Also, a little bit of stock goes a long way. No need to put in half a litre to one litre of stock. I used about 300-400 ml of my home made stuff and topped it off with just water.

1) Add the other potatoes and top off with water so that everything is covered. Bring the heat up until it is boiling then bring the heat back down to a shimmer. Cover it up and let the pot shimmer for about 20-30 minutes.
2) To finish the soup, if you don't have a blender, use a masher.
3) If the soup is too thin to your liking, grate in some potato. It will thicken it up. Just let the grated potato cook for a few minutes.
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Old March 5th, 2009, 10:51 PM
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I like to finish my soup in a blender. Just scoop out the big pieces of potatoes into a blender. Don't worry if you get some of the bite size pieces of potato and leek. Put in some of the liquid and blend until smooth. A stick blender is great but I don't have one. If you have a food processor, you can use that as well.

1) Blend the potato with some of the liquid is was shimmered in. Make sure you let everything cool off for a bit before blending though.
2) Return everything to the pot, stir together and season to taste. If you like your soup hot, bring it back up to the temperature you like.
3) Serve it up and enjoy!

A lot of people will finish the soup with some cream, I don't feel there is a need for it but it is down to personal preferences.

That is it for this pictorial recipe. Hope everyone will go and try it.
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Old March 5th, 2009, 11:37 PM
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Oh, yum, I can almost smell it! I love potato soup! Definitely going to try this one!
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