Wednesday, 24 September 2008

Leek and Potato Soup

I had been planning on making some tomato soup after I found 2 tins of tomatoes lurking at the back of the cupboard, but when I got my organic veg box delivery yesterday I found it contained 4 leeks, so reckoned it was better to make leek and potato soup just now and the tomato soup can wait.

Leek and Potato Soup


4 small or 2 large leeks
3/4 lb (350g) potatoes
1 large or 2 smaller onions
2 small garlic cloves, sliced
1 oz (30g) butter
1 pint water
4 heaped Tbsps Greek style yogurt
Make yogurt up to 1 3/4 pint (100 ml) with milk
A bouquet garni
Chopped chives or parsley to decorate
Salt and Pepper to taste


Trim and slice the leeks, rinse if necessary by cutting in almost half lengthwise and fanning out each side under a cold tap.
Peel and cut into chunks the potatoes
Melt the butter in a heavy bottomed saucepan and fry the onions and garlic gently for a few minutes until softened but not brown.
Add the leek and potatoes and bouquet garni.

(I always remember Gordon Ramsay showing a would be chef the best way to make a bouquet garni - by taking a thick green leaf from the top of the leek and putting the herbs (bay leaf, thyme, etc to taste) into it, fold the top half over the bottom part of the leaf containing the herbs, then tie with a piece of thread to hold it together)

Add salt and pepper to taste
Add the water, bring to the boil and boil for 20 minutes until the veg are cooked.
Remove the bouquet garni
Using a hand blender, whiz until not quite smooth.
Add the milk and yogurt and and whisk in to the soup.

This is a rather pale soup so it is improved in the presentation by sprinkling on some chopped parsley or chives.


I have been caught out once again. Since I had gallstones removed I cannot tolerate too much fat. I forgot that Greek style yogurt cntains just as much fat as double cream. Next time I would use 1 3/4 pint water or vegetable stock and just swirl a little yogurt or cream and a few sliced chives or chopped parsley to decorate, to serve.

Wednesday, 10 September 2008

Stuffed Jacket Potatoes with Leeks Cheddar and Boursin

I receive regular updates from and tonight tried this recipe found by following a link to what turned out to be Delia online at the following link

I have never (funnily enough) tried stuffing any vegetable, so this was a big adventure. It was deicious.

In case the link does not work, here is Delia's recipe;

Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin
In this recipe the potato is scooped out, mixed with soft cheese and topped with leeks and melted cheese.

Serves 2


2 large baked potatoes
1 leek about 4 inches long, trimmed and cleaned
1 ½ oz mature Cheddar, coarsely grated
1 x 80g pack ail et fines herbes Boursin
1 Tbsp single cream
salt and freshly milled black pepper


Preheat the oven to 180 degrees

To prepare the leek, slice it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt.

Now slice each half into four lengthways, then into ¼ inch (5 mm) slices.

After that, put the Boursin into a medium-sized bowl and cut the potatoes in half lengthways.

Protecting your hands with a cloth, scoop out the centres of the potatoes into the bowl containing the Boursin, add the milk or cream and season well with salt and freshly milled black pepper.

Now quickly mash or whisk everything together, then pile the whole lot back into the potato skins.

Now scatter the leeks on top, followed by the grated Cheddar – pressing it down lightly with your hand – then place on the baking sheet and bake in the oven for 20 minutes or until the leeks are golden brown at the edges and the cheese is bubbling.