Comments on: Rustic (Sweet) Potato and Leek Soup http://www.lloydmorgan.co.uk/2007/01/21/rustic-sweet-potato-and-leek-soup/ Life. From a Welsh Perspective. Wed, 07 Jan 2009 04:06:45 +0000 http://wordpress.org/?v=2.6.2 By: Lloyd http://www.lloydmorgan.co.uk/2007/01/21/rustic-sweet-potato-and-leek-soup/#comment-86 Lloyd Sun, 21 Jan 2007 01:23:05 +0000 http://www.lloydmorgan.co.uk/2007/01/21/rustic-sweet-potato-and-leek-soup/#comment-86 I've never had it with cream before but have heard it recommended a lot. It makes such a difference with most other soups, so will have to try it when I have some cream in. I also bought an extra leek in order to have the same tomorrow so will try the simplified method then. As for puréeing, I haven't had a blender for about four months so I'm down on my luck there. I usually purée more than half of a soup as I <strong>love</strong> them thick... especially carrot and coriander! I’ve never had it with cream before but have heard it recommended a lot. It makes such a difference with most other soups, so will have to try it when I have some cream in. I also bought an extra leek in order to have the same tomorrow so will try the simplified method then.

As for puréeing, I haven’t had a blender for about four months so I’m down on my luck there. I usually purée more than half of a soup as I love them thick… especially carrot and coriander!

]]> By: Carl Tashian http://www.lloydmorgan.co.uk/2007/01/21/rustic-sweet-potato-and-leek-soup/#comment-85 Carl Tashian Sun, 21 Jan 2007 00:54:25 +0000 http://www.lloydmorgan.co.uk/2007/01/21/rustic-sweet-potato-and-leek-soup/#comment-85 I love potato leek soup. I make an Irish version that has some cream and dill, but is pretty much the same otherwise. So much flavor and so little work. Oh, and if you want to simplify it even further, you can always cook the potato in the stock. Just dice the potato small, fry the leeks and onions a bit, then add the stock and potato and herbs and just let it simmer until everything is cooked. You can also puree half of the final soup if you like it thicker. BTW, nice photos! I love potato leek soup. I make an Irish version that has some cream and dill, but is pretty much the same otherwise. So much flavor and so little work.

Oh, and if you want to simplify it even further, you can always cook the potato in the stock. Just dice the potato small, fry the leeks and onions a bit, then add the stock and potato and herbs and just let it simmer until everything is cooked.

You can also puree half of the final soup if you like it thicker.

BTW, nice photos!

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