I've just had....
- Thread starter feynman
- Start date
foodjunkie10
Silver Member
Ooh where can I find the recipe for the leek, potato and brocolli 
Tinnedtomato
Gold Member
Hmmm....id like the leek brocolli and potato soup recipe too!!
Hi, I'm a bit rubbish at cooking and didn't really follow a recipe. I just sautaed a couple of small onions, then chucked the leeks in (2 as thats what was in the fridge), I then added some chicken stock I'd made the day before and tipped in the last of the potatoes I had and hald a packet of frozen brocolli that had been in the freezer for a while, then just left it simmering for ages and addedd a bit more stock when I thought it needed some. I did use a fair bit of pepper to season it a bit, but it was quite nice. I'm sure slimming world have a recipe for leek and potato though, I'll go and have a look for it.
This is the one from the slimming world website, which to be fair, is probably nicer.
information
Serves: 4
Prep time: 15 minutes
Cook time: 45-50 minutes
Syns per serving:
0.5
2.5
0.5
ingredients
1 large onion, chopped
1-2 garlic cloves, crushed (optional)
1136ml/2 pints chicken stock made with Bovril
3 leeks, finely chopped
170g/6oz potatoes, peeled and diced
salt and pepper to taste
142ml/7floz skimmed milk
pinch of grated nutmeg
tsp chives, snipped
method
1. Put the onion, garlic (if using), leeks and ½ pint of chicken stock in a large heavy-based saucepan. Cover the pan and bring to the boil.
2. Continue boiling for 5-10 minutes, then uncover the pan, reduce the heat and simmer gently for about 20-30 minutes, until the onion is tender, golden and syrupy.
3. Add the potaoes to the cooked onion and leeks in the pan together with the remaining 1½ pints of hot chicken stock. Season to taste and simmer for 20 minutes.
4. Puree the soup in a blender or food processor and then return to the pan and stir in the skimmed milk and a grated nutmeg.
5. Reheat the soup gently and add a tsp of snipped chives. Alternatively, you can chill the soup and serve it ice-cold in the summer in the manner of vichyssoise.
information
Serves: 4
Prep time: 15 minutes
Cook time: 45-50 minutes
Syns per serving:
ingredients
1 large onion, chopped
1-2 garlic cloves, crushed (optional)
1136ml/2 pints chicken stock made with Bovril
3 leeks, finely chopped
170g/6oz potatoes, peeled and diced
salt and pepper to taste
142ml/7floz skimmed milk
pinch of grated nutmeg
tsp chives, snipped
method
1. Put the onion, garlic (if using), leeks and ½ pint of chicken stock in a large heavy-based saucepan. Cover the pan and bring to the boil.
2. Continue boiling for 5-10 minutes, then uncover the pan, reduce the heat and simmer gently for about 20-30 minutes, until the onion is tender, golden and syrupy.
3. Add the potaoes to the cooked onion and leeks in the pan together with the remaining 1½ pints of hot chicken stock. Season to taste and simmer for 20 minutes.
4. Puree the soup in a blender or food processor and then return to the pan and stir in the skimmed milk and a grated nutmeg.
5. Reheat the soup gently and add a tsp of snipped chives. Alternatively, you can chill the soup and serve it ice-cold in the summer in the manner of vichyssoise.
. Honestly I am hopeless.
