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Subject: REQUEST:  Potato Leek Soup
Newsgroup: rec.food.cooking

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From: ez007214[at]bullwinkle.ucdavis.edu (Krista Fechner)
Date: 5 Dec 1995 08:47:08 GMT
--------
Hi!  I've never posted here before. I hope someone can help me
out.  My mom is looking for a recipe for a yummy potato-leek soup
to make over the holidays.  Can anyone suggest one?

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From: ebeatty[at]gate.net (Edward Beatty)
Subject: Recipe: Leek and Potato Soup
Date: 5 Dec 1995 16:23:09 -0500
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-Begin Recipe Export- QBook version 1.00.14

Title: Leek and Potato Soup
Keywords: Vegetable, Poultry, Chicken, Stock, Dairy, Celery, Butter, Cream

1/4      pound leeks (about 3 large)
1/2      cup butter
1/2      cup heavy cream
2        pounds potatoes, peeled and diced
1        quart chicken broth
1        stalk celery
salt
white pepper

Finely chop leeks (mostly white part) and celery. Melt 1/4 cup butter and add
leeks. Reduce heat, cover and cook leeks 5 minutes or until they "sweat".
Do not fry. Add water, broth, potatoes, and salt, and pepper to taste and
simmer 45 minutes or until leeks and potatoes are very soft. Put vegetable
mixture through sieve and return to pot. If too thick, add more chicken
broth. Just before serving, add remaining 1/4 cup butter and heavy cream
and heat through.

Notes: Instead of stuffing the vegetable mixture through a sieve, puree it
in a food processor. Can be served cold.

Serves 8.
******

-End Recipe Export- 

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From: zimm[at]hmivax.humgen.upenn.edu (Peanut)
Date: 6 Dec 1995 18:39:37 GMT
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This is a favorite of my family:

   Take 6 leeks, white parts only, wash them well* and slice into
pennies. Cube 6-8 red potatoes, skin on or off. Melt a bit of butter in
a large frying pan or saucepan and cook the leeks until they are
translucent. Sprinkle 2 T flour over them and cook for a minute or so.
Add 2 cans chicken broth and around 2 cups water. Add potatoes and cook
until they are soft, about 20 minutes. Season with salt and pepper,
remove from heat and add 3 T cream or milk. Thawed chopped spinach can
be added at this time, it's optional. Consume with black bread and make
yummy noises.

*To wash leeks, cut the green parts and roots off, slice the leeks
lengthwise all the way to the middle. Wash in between each layer. In
order to keep so much of the leeks white, sand is piled up around the
stem so it can often get inside and stay there.

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From: Laurie Duhamel 
Date: 7 Dec 1995 01:36:35 GMT
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Peanut wrote:

To make Leek & Potato Soup, 

>   Take 6 leeks, white parts only, wash them well* and slice into
>pennies. Cube 6-8 red potatoes, skin on or off. Melt a bit of butter in
>a large frying pan or saucepan and cook the leeks until they are
>translucent. Sprinkle 2 T flour over them and cook for a minute or so.
>Add 2 cans chicken broth and around 2 cups water. Add potatoes and cook
>until they are soft, about 20 minutes. Season with salt and pepper,
>remove from heat and add 3 T cream or milk. Thawed chopped spinach can
>be added at this time, it's optional. Consume with black bread and make
>yummy noises.

This is how I make mine, too, except I fry up some bacon first and then 
saute the leeks in some of the bacon fat (take the bacon out and add back 
when serving).  I also add some nutmeg (essential!) near the end of the 
cooking and sprinkle more in the bowls.

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From: iy09[at]jove.acs.unt.edu (Rubenfield Daniel)
Date: 7 Dec 1995 21:32:25 GMT
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> To make Leek & Potato Soup, 

Perfect spice..
LOTS OF DILLWEED for this recipe.. you will not be dissapointed...

  -Dan

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From: Roy Gass 
Date: Fri, 8 Dec 1995 16:30:55 GMT
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personally, i like rosemary with my potato soup; only a tad added near the end.

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From: chiapet1[at]ix.netcom.com (Rebekah Burdett Lu)
Date: 9 Dec 1995 03:45:21 GMT
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: LEEK AND POTATO SOUP
 Categories: Soups, Vegetables, Potatoes
      Yield: 8 servings
 
           Staymer tvmk70b
      6    Leeks; (2 1/2-3 lbs.)
    1/4 c  Butter; or margarine
    1/4 c  Parsley; chopped fresh
      2    Potatoes; (about 1 lb.); *
  3 1/2 c  Rich chicken broth; or
      2 cn Chicken broth
    1/2 c  Half-and-half; (light cream)
           Salt; (optional)
     18    T  white pepper * peeled an
 
  root ends of leeks; remove and discard coarse outer leaves. Cut off and
  discard green tops so that leeks are about 9" long. Split length wise, from
  leafy end, cutting to within about 1" of root end. Soak in cold water for
  several minutes; then separate leaves under running water to rinse away any
  clinging grit; drain. Slice about 1/4" thick. 2. Melt butter in a 3-quart
  saucepan over medium heat; add leeks and cook, stirring often, until soft
  but not browned. Mix in pepper, parsley, potatoes, and broth. Bring to
  boiling, cover, reduce heat slightly, and boil gently until potatoes are
  very tender (about 30 minutes). 3. Puree mixture, about half at a time, in
  a blender or food processor until /smooth. Return to cooking pan and stir
  in half-and-half. Taste, and add salt if needed. Reheat slowly to serving
  temperature, stirring often. Do not boil. 
-----

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From: madelin[at]north.pacific.net (Madelin Holtkamp)
Date: 7 Dec 1995 17:36:02 GMT
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For 2 servings (you can multiply as much as needed):

I medium leek, cleaned and sliced into 1/8" slices
1 large russet potato, quartered lengthwise and sliced the same

Melt a pat of butter in your pot and cook the leeks gently until soft. 
Add the potatoes, salt to taste, and water to barely cover.  Simmer until
the potatoes are coming apart.  Check seasoning.  Stir in cream, 1/2 &
1/2, or (my favorite) sour cream as desired.  Reheat GENTLY if needed, and
stir in a handful of finely chopped parsley just before ladling into warm
bowls.  

Some variations:  cook sliced cloves of garlic with the leeks
                  make a vegetable chowder by adding carrots, celery etc. with
                     the leeks
                  use onions if you have to
                  use herbs other than parsley (I like tarragon)
                  use several different types of potatoes at once
                  omit the dairy products and just put a pat of butter in
                     the bowl

I could eat this every day of my life!

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From: kleist[at]gdls.com (Don Kleist)
Date: Wed, 13 Dec 1995 08:41:41 -0400
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Joel Ehrlich posted this recipe recently:

>  Vichyssoise Creme Glacee    No. 3498                   Yields 8 Servings
> ~~~ Chef Louis Diat

For those who are interested, others may ignore, Louis Diat was a long
time chef at the Ritz Carleton in NYC.  He developed the original recipe
for Vichyssoise.  His recipe can be found in the Gourmet French Cookbook. 
He says that he adapted Vichyssoise from a common hot leek and potato soup
made by his mother, (Could have been his grandmother, it has been a long
time since I read his description). I have made it many times and it is
great!

If you want a warm version, omit the puree and straining steps.  It is
also very good this way.  A bit of bacon or smoked ham in the warm version
is a mighty tasty addition.

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Subject: REC: potato leek soup
From: idlewild 
Date: Wed, 2 Oct 1996 04:57:32 GMT
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i made a soup which was...  not bad, considering the circumstances.  i
thought i'd share it with you.

1 leek
1 T butter
2 potatoes
1 can (14 oz) chicken broth
cream and 2% milk
salt and pepper

chop up one leek (white parts only).  saute in butter for a few minutes.
peel and thinly slice 2 potatoes.  (today's potatoes were very green under
the skin - had to keep peeling and peeling...  i guess they were
old/exposed to the sun... .frown.)  add chicken broth to leeks (in a 3 qt
saucepan), add potatoes on top of that.  simmer for ~15 minutes, take
off the heat when tender.  a lot of recipes say to make it totally
smooth, that it should be a thick soup, but i prefer mine a little
chunky and a little runny.  so i just hand mashed w/a potato masher
until everything was homogeneously lumpy, if you catch my drift.  then
turn heat on very low.  add cream and milk to taste - i did ~1/2 c cream
(heavy cream, that is, b/c it was leftover from making ice cream), and i
had some 2% milk left, so i dumped in the rest (~1 1/2 or 2 c).  season to
taste.

this was a quick, good tasting dinner/snack.  (came home from the library
~midnight, and there was nothing to eat.  'course i hadn't eaten since 3
pm.)  untraditional, maybe, but it suits my taste.  

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Newsgroups: rec.food.recipes,rec.food.cooking
Subject: Potato/Leek Soup
From: ron (r.f.) schmitt 
Date: 30 May 1996 00:37:11 -0700
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Leek & Potato Soup

3 leeks
2 green onions or chives
8 "new" potatoes, aka "red" potatoes
Some butter (about 1 tablespoon)
1 pint heavy cream
2 cans chicken broth (or vegetable broth if you like)
  (by can, I mean a standard "can of soup" size)
White pepper
Nutmeg

Peel the potatoes and chop into about 1/2 inch size cubes.  Cut off the
hairs of the leeks and then cut off the green tops (you only want to use
the white part and the light green part of the leeks).  Cut the white
portions of the green onions in a similar manner.  You can throw out the
green portion of the leeks, but save the green portion of the green
onions; you'll need them later.  Mince the white portion of the leeks and
green onions and saute in some butter (1 tablespoon will probably do the
job) at medium heat until they are tender.

Place the broth in a large pot.  When the broth starts to simmer, toss
in the sauteed leeks/onions and the cubed potatoes.

When the potatoes are cooked and tender, dump the whole mixture into a 
blender and blend into a puree.  Dump it back into the pot and add the
cream.  Cook uncovered at a low-to-medium heat, stirring often until the
soup is at the consistency that you like it.  Add a dash of nutmeg and
about 1/4 teaspoon of white pepper.  You can use black pepper instead.
I use the white pepper since it looks better in this creamy soup.

Dish out into bowls, and toss some of the finely chopped green portion
of the green onions on each bowl.

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Subject: Re: Leek and Potato Soup?
From: augusth[at]tezcat.com (Emperor of Ice-Cream)
Date: 25 Nov 1996 18:39:42 GMT
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Brian Bigler wrote:
: Does anyone have a recipe for Leek and Potato Soup?  Besides leeks and 
: potatoes, the one I had in Juneau was creamy with chopped green onions 
: and bacon.  

Hi,

Just happend to have this recipe sitting on my desk when I read your post. 
It's one of my favorite soups.

Leek & Potato soup

4 slices bacon, coarsely chopped
6 leeks, thinkly sliced (or 3-4 big ones)
1/4 c. all-purpose flour
4 c. water
3 chicken-flavored bouillon cubes
2 potatoes, peeled and cubed
1 tsp. dried whole basil
1 c. half-and-half or milk (or I use heave cream)

Cook bacon in a Dutch oven over medium heat 5 minutes.  Add leeks; saute 5 
minutes. Reduce heat to low; add flour, stirring until smooth.  Cook 1 
minute, stirring constantly.  Gradually add water; cook over medium heat, 
stirring constantly, until thickened.  Add bouillon cubes, potatoes, and 
basil; cover and simmer 45 minutes. Stir in half-and-half and cook until 
thoroughly heated.
 
Hope you enjoy this soup a much as I do.

august

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Subject: Re: Leek and Potato Soup?
From: ghasting[at]halcyon.com (Greg Hastings)
Date: Mon, 25 Nov 1996 18:51:05 GMT
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Brian Bigler wrote:

> Does anyone have a recipe for Leek and Potato Soup?  Besides leeks and 
> potatoes, the one I had in Juneau was creamy with chopped green onions 
> and bacon.  

These will provide you with a starting point.  Potato/Leek frequently
forms the base for a wide range of possibilities.  For openers just
take one of the following and add bacon and chopped onions.

                     *  Exported from  MasterCook  *

                           Leek and Potato Soup

Recipe By     : Frugal Gourmet - Immigrant
Serving Size  : 4    Preparation Time :0:30
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         potato -- peeled and diced
   1      pound         leeks -- sliced thinly
     1/2  cup           Chicken Stock
   1      teaspoon      salt
                        Freshly ground pepper to taste
   1      cup           heavy cream

Slice or dice the potatoes, slice the leeks, being careful to wash off
any dirt or sand.  Simmer the potatoes and leeks together with the
Chicken Stock, salt and pepper for 40 to 50 minutes.  Mash the
vegetables or puree them in a food processor.  Check the seasonings
and reheat, adding the cream.  Garnish with parsley.  Serve warm or
chilled. 
                   - - - - - - - - - - - - - - - - - - 

                     *  Exported from  MasterCook  *

                         Leek and Potato Soup II

Recipe By     : James Barber's The Urban Peasant
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          potatoes -- unpeeled and diced
   2      each          leeks -- halfed lengthwise
                        and thinly sliced
   1      medium        onion -- finely chopped
   2      tbsp          oil
     1/2  liter         milk or coffee cream -- or 1/2 cup heavy
                        cream
     1/2  tsp           salt
     1/2  tsp           pepper
     1/2  tsp           ground nutmeg

Heat the oil and stir in the onion for two minutes. Add the leeks and
stir another 2 minutes. Add the potatoes, stir again. Add the pepper,
salt, nutmeg and enough hot water to cover it all. Simmer 30 minutes,
stirring occasionally. Add the milk or cream, stir well and serve
immediately.

For elegance, put the soup through a blender or processor before
adding the cream. If you want to be really fancy, process the finished
soup very smooth, chill it and call it Vichyssoise.

                   - - - - - - - - - - - - - - - - - - 

NOTES : This recipe comes from James Barber's The Urban Peasant: More
Than a Cookbook. He calls it comfort food, and I'd say that is damning
it with faint praise, this is a really tasty recipe, expecially on
cold and wet (or snowy) days. My sister is not a big onion fan, and
was skeptical of the soup while it was cooking, as it produces a nice
big leek aroma (similar to onion), but she thought it was great when
it finally came time to eat it.
      
When I've made it, I've substitued frying a few slices of bacon
(chopped up) in the pan first for the oil. I just leave the bacon in
for the extra bit of flavour and protein. I also used chicken stock in
place of half of the water (about three cups of stock) for added
flavour.
                     *  Exported from  MasterCook  *

                         Leek and Potato Soup III

Recipe By     : 365 Great Soups and Stews
Serving Size  : 4    Preparation Time :1:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        red potatoes -- peeled
                        -and cut into 1 inch cubes
   1 1/2  pounds        leeks (white part only) -- well rinsed
                        -and chopped
   1      large         celery rib -- sliced
   7      cups          chicken stock
                        -or reduced sodium canned broth
   1      cup           sour cream, nonfat plain yogurt, or milk
     1/2  teaspoon      salt
     1/4  teaspoon      pepper

In a large saucepan, combine potatoes, leek, celery, and chicken
stock.  Bring to boil.  Reduce heat to medium-low, cover, and cook 30
minutes.  

In a food processor or blender, puree soup in batches until smooth.
Return to pan and stir in sour cream, salt and pepper.

To serve hot, warm over medium-low heat, stirring, but do not let boil
or sour cream may curdle.  To serve cold, cover and refrigerate for at
least 3 hours.

                   - - - - - - - - - - - - - - - - - - 

Note the third version is really quite flexible.  You can substitute
milk/water/broth/cream for the liquid and even try combinations of
them.

Also, waxy potatoes such as reds or the yellows (Finnish, Yukon etc)
are preferred if you are not going to puree the soup.


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