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Leek and Potato Soup

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Friday, 14 March 2014
In need of some cheering comfort food? Leek and Potato soup never gets old...

Leek and Potato soup


  • 1 lt homemade chicken stock
  • 1 medium leek
  • 3 medium potatoes
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 4 tablespoons double cream or 100ml milk (optional)


Chop the top off the leek and trim the roots. Chop the leek in half lengthways and wash under running water, fanning out the layers, to make sure all grit and mud has gone.

Wash the potatoes and chop into eighths.

Chop the leek roughly. Heat the olive oil in a soup pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning.

Add the homemade chicken stock and stir well. Cover and simmer for 10 minutes, until the potatoes are soft.

Remove from the heat and liquidise. For a bit of variety, you can leave this soup whole, if you prefer.

Season to taste with salt and pepper and stir in the cream or milk just before serving.

Mushroom Soup

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 27 March 2013
We should have seen the last of the winter warmers, but it's so cold outside! This should help see off the chill...

Nigel Brown's mushroom soup


  • 3 tablespoons olive oil, divided
  • 2 small onions, diced
  • 1 tablespoon minced garlic
  • 12 medium mushrooms, chopped
  • 4 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons coarsely ground black pepper
  • 6 medium potatoes, peeled and diced to 2cm cubes
  • 750ml strong chicken or vegetable stock (I use OXO stock cubes)


1. Heat 1 tablespoon of the oil in a medium pot until hot, then add the onions. Sauté the onions over medium heat until they begin to turn clear, then add the minced garlic, and continue to sauté until aromatic.

2. Add the mushrooms with the remaining oil to the pot and reduce temperature to low/medium. Toss the mushrooms briefly then put the lid on the pot and steam for 2 minutes.

3. Remove the lid and turn the heat back up to medium, and toss the mushrooms until they have softened, then add the parsley.

4. Stir through the parsley, salt and pepper, then add the chopped potatoes. Add the stock and turn the heat up to medium-high, bringing the soup to the boil.

5. Allow soup to simmer, stirring occasionally until the potatoes are soft. Remove from the heat and allow the soup to stand for 5 minutes.

6. Using a blender, blend the soup until it is smooth..

7. Once blended, return the soup to the hob over medium heat, stirring frequently, until heated through. Serve

Minestrone Soup

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Wednesday, 29 August 2012

Easy to make, comforting to eat, and healthy to boot, this soup is sure to hit the spot.

nigel aug30



The soup won't work.

Posted by Tania Kindersley
Tania Kindersley
Tania Kindersley has not set their biography yet
User is currently offline
on Tuesday, 29 May 2012

I am in fairly severe trouble. The courgette soup is not working.

In life, I labour under the entirely unproven belief that almost anything can be cured by the judicious application of soup. It’s not so much the eating of soup, although of course this must help, with all its goodness and nutritional marvellousness; it’s the making of it and the preparing of it. Even the quickest soup can’t be too rushed; there must be chopping and contemplation. It’s a back to first principles thing, which may soothe the unquiet mind.

It doesn’t have to be chicken soup either, although that is of course the gold standard. It can be any soup. Just at the moment, I am in a vogue for green soups, probably because my body is craving the iron.


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