I made this soup last week using homemade chicken stock. I completely forgot about it and its been sitting there for 6 days. Dear god its the best soup i've ever had. Its aged like a fine wine. I think I might leave the rest of it for another six days to see of the flavour is enhanced any further. Maybe its the mold.
This soup is really, really good. Its just so elegantly simple. If you use good quality stock and potatoes, Pot-o-leekie soup doesn't need more than salt and a pinch of chives. WOW WOW WOW, this is so lovely. I am really happy now.
OMFG I dreamt about you lastnight wearing those shorts and today I had potato and leek soup at lunch!
And my favourite word is contemptuous AND we're both INFPs. And we both have the same weird online friends. And the same QUEEN! :cheers2:
Thats only because you have kids. If I had babies i'm sure I would fill out too. Was your soup as good as mine?
I love leeks. i haven't had potato and leek soup how you described, but i've made a curried leek and celery soup that was exxxcellent. i love a good soup
My soup was shitty, it needed salt and way more pepper They also had water with cucumbers floating in it so all the water tasted like cucumbers... I hate that!
Mmm...I will look into this leek and celery. Tigerlily, its very simple and not uber tasty, but I love it: Fry 3 chopped leeks in butter or margarine until soft. Add 1L of chicken or vegetable stock and bring to the boil. Add 3 large or 6 small white potatoes, chopped (preferably not new, but not old) as well as a tablespoon of fresh chives and a sprinkle of salt. Simmer for 20 mins and then mill into a smooth puree. This is the traditional french method and serves as the base for many more advanced soups.
