My family loves this simple soupl

Potato Leek Soup


4 tbs butter
4 leeks, 2 onions 3 large potatoes 1/2 can evaporated milk
1 quart chicken broth
Saute leeks and onions in butter.
Put a little of the chicken broth into blender with the leeks and onions and blend until smooth. Put this back into the pan with the rest of chicken broth and add the potatoes, cubed. Cook until potatoes are tender and then add canned milk until you reach desired consistancy. Salt and pepper to taste. Top with cheese and enjoy

GGal ... I'll look forward to your RR after you make this! I have really come to like barley as a side dish, so am sure this will be delicious when you make it.

LBC ... Looks nice and easy! And very similar to some soups that I do make ... I usually just toss it all in the crock pot and forget about it ... and go and quilt!! Then puree right in the crock pot when ready, with the immersion blender.

These sound yummy!! I have been adding leeks to just about all of my soups lately. Even have used them in Stir Fry. They are a new discovery for me!

BLIND BAKING FOR SAVOURY FLANS

Here is a useful link about blind baking. You need to make sure that it is not cooked too much, otherwise the edge will burn when you put it back in the oven when the filling is in.

http://www.finecooking.com/videos/ho...pie-crust.aspx

Muv ... I can't believe how many leek recipes I've seen in the newspaper and magazines since this thread has started!

I adore leeks. Aside from leek and potato soup, here is one of my favorite recipes to use them. The recipe is from Jeff Smith's book Cooking with Wine and I have tweaked it a bit:

Chicken with mustard and wine sauce
1 fryer chicken cut up
2 tablespoons of oil
2 large cloves of garlic, peeled and sliced thin
2 tablespoons of chopped shallots (can sub red onion)
1/2 cup dry white wine
1/2 cup chicken stock
1 to 2 cup of sliced leeks (I really like leeks so always use two cups)
3 tablespoons of dijon mustard
1/4 cup of cream (can substitue 1/2 and 1/2 but much better with heavy cream)

Heat large frying pan that you have a cover for.
Add oil
Brown chicken pieces on all sides, remove from pan
Add garlic and shallots to pan and saute for a minute.
Return chicken to pan with 1/2 cup of wine and 1/2 cup chicken stock
Reduce heat to low and cover and simmer chicken for 20 to 30 minutes
Remove lid, increase heat to medium high add leeks. Mix in and cook for a minute until liquid comes back up to a boil
Cover and reduce heat to medium and cook about 5 minutes or until leeks are tender
Uncover, increase heat and bring to a boil to reduce and thicken broth in pan.
Stir in mustard and cream.

I like to serve over egg noodles. YUM!!
This dish also works well with diced boneless pork.