Posts Tagged ‘potatoes’

Leek and Potato Soup

February 3, 2011

Ingredients

1lb leaks (two medium size) washed and trimmed
1oz butter
8oz diced potatoes
1 1/2 pint white stock
salt and pepper

Method

Cut up leeks and cook in butter until soft.

Add the white stock and bring to the boil.

Add the potatoes and bring to the boil.

Simmer for around 15 minutes until potatoes and leeks are cooked.

Purée and season.

Should serve around four people.

This is the best leek and potato soup I have ever tasted.

Many thanks to Bob at the County Restaurant for sharing his recipe.

The County Restaurant, in the ancient Roman city and county town of Lincolnshire, is one of the best kept secrets in Lincoln. Open for lunch Mondays to Fridays (except Bank Holidays).

Jamie Oliver has a variation of leak and potato soup using chicken or vegetable stock and olive oil instead of butter, to which he adds carrots, onions, garlic and celery, seasoned with sea salt and black pepper, which will serve around six to eight people.

Note: Stock is the basis or foundation of all good soups. Stock can be white or brown. White stock is usually made with chicken or veal bones.

Jamie’s stuffed baked potatoes

Jamie’s stuffed baked potatoes

August 31, 2010

Ingredients

medium size potatoes
cheese
handful of fresh peas
spinach
onion
garlic
fresh pepper

Preparation

Bake potatoes as normal, then allow to cool. Once cool, carefully scrape out the potatoes taking care not to damage the skins.

Mix potatoes with the other ingredients.

When mixed, stir fry in a hot pan or wok to which has been added some oil or butter.

When fried, scoop into empty potato skins. Place into oven and cook for 20 minutes.

Serve hot. When served, delicious.

Many thanks to Jamie Thaxter, chef at Lincoln County Restaurant, for sharing this recipe.

The County Restaurant, in the ancient Roman city and county town of Lincolnshire, is one of the best kept secrets in Lincoln. Open for lunch Mondays to Fridays (except Bank Holidays).

Leek and Potato Soup