Soups: REC: Potato Leek Soup

Subject: REC: Potato Leek Soup
Newsgroups: rec.food.cooking
From: Damsel in dis Dress
Date: Thu, 17 Oct 2002 10:33:51 GMT
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In honor of our first snowfall of the season, I'm putting my trusty crockpot into service, making a comforting batch of potato leek soup. It's especially good with a little cheese added to each bowl.

The recipe calls for two leeks, and they were sold in bundles of three. Any thoughts on how I could use the other leek?

Potato Leek Soup

Recipe By: Owl
Categories: crockpot, potatoes, soups/chowders

6 large potatoes -- peeled and diced
2 leeks -- chopped
2 medium onions -- chopped
1 carrot -- diced
1 celery stalk -- sliced
4 chicken boullion cubes
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt
1/2 teaspoon pepper
1/3 cup butter
13 ounces evaporated milk
chopped chives -- for garnish

Put all ingredients except evaporated milk and chives in crockpot.
Cover and cook on Low 10-12 hrs. (High 3 to 4 hrs)
Stir in evaporated milk during last hour.
Serve topped with chopped chives (and shredded cheese, if desired).

Source: rec.food.cooking
Copyright: 4/11/1998
From: Ariane Jenkins (arianej at pepper.spice.lan)
Date: Thu, 17 Oct 2002 19:22:00 GMT
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Damsel in dis Dress wrote:
> The recipe calls for two leeks, and they were sold in bundles of three.
> Any thoughts on how I could use the other leek?

Well, you could take a leek and... Sorry, I just wanted to say that. <g>

Seriously. Ahem. I have tried the recipe below and it's pretty good, although I'd be tempted to use more cream. Or to throw all caution to the wind and toss the extra leek into the soup. :)

epicurious

Braised Chicken Breasts on Creamy Leeks
(We halved it, that way you only need 1 leek)

2 lb. medium leeks (white and pale green parts only)
4 chicken breasts, about 1 1/2 lbs.
1/2 Tbsp. vegetable oil
2 1/2 Tbsp. butter
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream

Halve leeks lengthwise and cut crosswise into 1 inch pieces.

Pat chicken dry and season with salt and pepper. Heat oil and 1/2 Tbsp. butter in a 10 inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, 4 minutes total. Transfer to plate.

Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to 2 Tbsp. about 1-2 minutes. Add leeks and remaining 2 Tbsp. butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes.

Stir in broth. Top leeks with chicken and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is cooked through, about 8 minutes.

Transfer chicken to plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1-2 minutes. Season to tastes. Serve chicken on top of leeks. Serves 4.
From: Billy (wstoneman at icx.net)
Date: Thu, 17 Oct 2002 16:47:23 -0400
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Ariane Jenkins wrote:
> I have tried the recipe below and it's
>pretty good, although I'd be tempted to use more cream. Or to throw
>all caution to the wind and toss the extra leek into the soup. :)

Ari.......you will love this!!

Chicken Soup W/ Apples And Leeks

Categories: Soups

1 chicken, quartered
1 salt & pepper, to taste
2 tb butter
3 leeks, w/ 1 green, sliced
2 granny smith apples, peeled
1 cup apple juice
1/2 cup vinegar
3 cup chicken stock
3 tb calvados
1/2 cup heavy cream

Season the chicken with salt and pepper. Melt the butter over medium heat in a saute pan just large enough to hold the chicken. Add the chicken, skin side down, and cook for about eight minutes over medium heat. If the butter in the pan starts to brown, lower the heat slightly. Turn the chicken and light saute in the same way for five minutes more.

Remove the chicken from the pan and place it in a bowl. If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter. Add the leeks and cook them for 10 minutes over medium heat. Stir the leeks every couple of minutes. They should be soft but not brown.

Put the chicken back in the pan with the leeks. Add the apples, apple juice, vinegar and broth. Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top. Cover the pot and simmer the chicken very gently for 10 to 15 minutes, until it is completely cooked.

Remove the chicken and let it cool. Remove and discard the skin and pull the meat away from the bones. Cut the meat into half inch chunks.

Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan. Add the Calvados and the heavy cream. Bring to a simmer and season to taste with salt and pepper. Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls.

Suggestions and variations: Try adding a cup of sliced mushrooms along with the apples. The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial. This soup is also delicious with curry, which can be added by gently cooking a tb of curry powder in a tb of butter and stirring it into the soup shortly before serving.

Yield: 6 servings
From: Ariane Jenkins (arianej at pepper.spice.lan)
Date: Thu, 17 Oct 2002 21:13:07 GMT
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Billy wrote:
> Ari.......you will love this!!
> Chicken Soup W/ Apples And Leeks

*laughs* Thanks, Billy. Is the apple flavor very strong in it?
From: Billy (wstoneman at icx.net)
Date: Thu, 17 Oct 2002 17:49:46 -0400
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Ariane Jenkins wrote:
> Is the apple flavor very strong in
>it?

Not noticable............just a delightful texture in the soup.
From: sf at pipeline.com (sf)
Date: Thu, 17 Oct 2002 23:10:27 GMT
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Billy wrote:
> Not noticable............just a delightful texture in the soup.

I was wondering about the (1/2 C) vinegar - cider, I assume.... what's the purpose when you have apples and Calvados? Have you tried leaving it out?
From: Billy (wstoneman at icx.net)
Date: Fri, 18 Oct 2002 07:59:34 -0400
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sf wrote:
>I was wondering about the (1/2 C) vinegar - cider, I assume.... what's
>the purpose when you have apples and Calvados?

We love the recipe as written. I always make the first time recipe as written and then alter to our personal tastes. You might find this a suitable route to take.
From: sf at pipeline.com (sf)
Date: Fri, 18 Oct 2002 18:52:34 GMT
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Billy wrote:
> We love the recipe as written. I always make the first time recipe as written
> and then alter to our personal tastes. You might find this a suitable route to
> take.

Thanks, that's my usual mode of operation too (and I've been plesantly surprised more than once when using an unusual ingredient)... a lesser amount like 1/4c probably wouldn't have thrown me, but 1/2c seemed like a lot.

You didn't say what kind of vinegar you use - is it cider?
From: Billy (wstoneman at icx.net)
Date: Fri, 18 Oct 2002 17:24:22 -0400
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sf wrote:
>You didn't say what kind of vinegar you use - is it cider?

I always use white in cooking....it is so inexpensive, usually about 75 cents a quart (store brands)
From: BubbaBob (Bubba_Bob at _remove_this_comcast.net)
Date: Thu, 17 Oct 2002 19:27:17 -0600
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Damsel in dis Dress wrote:
> The recipe calls for two leeks, and they were sold in bundles of
> three. Any thoughts on how I could use the other leek?

Make 50% more soup?
From: Damsel in dis Dress
Date: Fri, 18 Oct 2002 01:33:24 GMT
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BubbaBob shared the following:
>Make 50% more soup?

<grin> That would work, if the recipe weren't counting on a can of evaporated milk. Then I'd be asking what to do with 6-1/2 ounces of leftover milk. LOL!

I'm gonna take limey's advice, and just substitute one leek for one of the onions in the recipe. Don't know why I didn't think of that myself, but I'm glad that Dora did!

Thanks!
Carol
From: Dawn (dduperault at no-spam-aol.com)
Date: Fri, 18 Oct 2002 19:03:17 -0500
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Damsel in dis Dress wrote:
> The recipe calls for two leeks, and they were sold in bundles of three.
> Any thoughts on how I could use the other leek?

Aw, I just cut the whole bundle up and never mind the recipe. Leek cooks down to almost nothing anyway.

Otherwise they're good in the same dishes where you'd use a little chopped onion or shallot for flavor.
From: Pam Jacoby (pjjehg at frontiernet.net)
Date: Tue, 09 Nov 2004 09:27:13 GMT
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Following Damsel's lead, I'd like to offer this recipe.

POTATO-LEEK SOUP

4 c chicken broth
4 medium potatoes cut in chunks
3 - 4 leeks sliced in 1/4-1/3-inch slices, white part and some of the pale green
Salt and pepper to taste
1 medium onion cut in chunks
1 Tbsp butter
4 - 5 slices of bacon
1/2 c heavy cream
1/2 tsp chervil
2 Tbsp parsley

Combine broth, potatoes, leeks, salt and pepper and simmer until potatoes and leeks are done. Saute onion in butter until translucent. Fry, drain and chop bacon (1-inch pieces). When potatoes and leeks are done, add cream, chervil, parsley, bacon and onion with butter. Simmer until warmed through and serve.