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Subject: Leeks and potato soup recipe
From: Nilda Dorini <zara[at]home.com>
Date: Mon, 11 May 1998 17:12:30 -0700
Does anyone have a Leeks and Potato soup recipe??THANK you
From: Pam Jacoby <Pamela.Jacoby[at]Unisys.com>
Date: Tue, 12 May 1998 17:48:38 -0500
This is a favorite at my house. It's quick and easy.
4 c chicken broth
4 medium potatoes cut in chunks
3 - 4 leeks slice in 1/4-1/3-inch slices, white part and some of the
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.
From: Michael J Edelman <mje[at]mich.com>
Date: Wed, 13 May 1998 13:35:25 -0500
SOAR is full of them. Here's a cold one:
LEEK & BAKED POTATOE VICHYSSOISE W/ RED CAVIAR
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Large baking potatoes
6 c Vegetable broth
6 lg Leeks(about 2-1/2-3#) white
1/2 ts Fresh ground white pepper
1 c Non-fat yogurt or evaporated
1/4 c Red salmon roe caviar
1/4 c Snipped fresh chives
Preheat oven to 400deg. Bake potatoes on the floor
of the oven, turning once, for 1 hour or until they
are soft when pressed. Cut the cooked potatoes in
half and scoop out the flesh.
Cut leeks in half lengthwise, wash throughly to get
out all sand and grit and chop coarsely.
In a large saucepan, bring the broth to a boil over
moderately high heat. Add the chopped leeks and white
pepper, reduce heat and simmer the leeks, covered for
30 minutes or until they are very tender.
Add the potato flesh to the leeks and puree the
mixture in batches in a food processor until very
smooth. Transfer the puree to a mixing bowl, add salt
if desired and chill covered for at least 2 hours or
up to 24 hours.
Whisk in the yogurt or milk and chill again for 30
minutes if necessary.
Ladle the soup into bowls and top each serving with
1-1/2-2teaspoons of red caviar and sprinkle with
Serve in chilled bowls.
And a hot one with cod:
Title: POTATO, LEEK AND COD SOUP
Categories: Diabetic, Soups/stews, Vegetables, Main dish
Yield: 6 servings
1 lb Salt cod (see note)
4 c Milk
1 tb Butter
2 c Finely sliced leek rounds,
-white parts only (4 large
1 tb All-purpose flour
1 1/2 lb Waxy potatoes *
1/2 ts Ground white pepper
1/2 c Sour cream
1 tb Finely chopped fresh dill
* peeled and thinly sliced (5 medium, see note)
Soak salt cod overnight, changing water at least once.
The next day, drain and place salt cod and milk in
pan. In a sauce pan, cover and cook over medium heat 8
minutes. Remove salt from pan. Pour milk through
strainer and set milk aside. Flake and discard any
skin and bones. Set cod aside.
Melt butter in clean saucepan over low heat. Add leeks
and cook stirring occasionally, until soft, about 5
minutes. Stir in flour. Stir in reserved milk,
potatoes and pepper. Increase heat to medium. Cover
and cook 15 minutes. Add cod and remove from heat.
This soup may be made up to a day in advance to this
point. Cool, cover and refrigerate.
Place sour cream in small bowl. Reheat soup over
medium heat until piping hot. Thin sour cream with 1/2
cup hot soup, then pour mixture into soup pot. Do not
heat soup again or sour cream will curdle. Pour soup
into tureen, sprinkle with fresh dill and serve.
Note: Other white fish, such as fresh cod, halibut or
flounder, be used, either in combination with salt cod
or by themselves,
Note: Use waxy, less starchy potatoes, such as new
potatoes, low Finnish, Kennebecks, red rose or white
rose, to avoid a mealy texture.
From: helen[at]hwatson.force9.net (Helen Watson)
Date: Thu, 14 May 1998 10:43:56 GMT
Here's the one I always use:
Leek and Potato Soup
By: Simply Delicious, Rose Elliot
Yield: 4 servings
1 medium potato
25 g butter
1 bay leaf
900 ml water
150 ml single cream
1-2 tablespoons parsley; chopped
salt and pepper
Wash and chop the leeks, discarding the tough green leaves, but using as
much of the green part as possible; peel and chop the potato. Cook these
very gently in the butter together with the bay leaf, for about 10 minutes,
stirring occasionally, but do not let them brown. Add the water and cook
gently for about 30 minutes, then sieve or liquidise. Return to the pan,
add the cream, parsley and seasoning, but do not let it boil.
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