Soups: Leeks and potato soup recipe

Subject: Leeks and potato soup recipe
From: Nilda Dorini (zara at
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
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
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.
From: Michael J Edelman (mje at
Date: Wed, 13 May 1998 13:35:25 -0500
SOAR is full of them. Here's a cold one:


Serving Size: 6
Categories: Soups Vegetables

2 lb Large baking potatoes
6 c Vegetable broth
6 lg Leeks(about 2-1/2-3#) white
Parts only
1/2 ts Fresh ground white pepper
1 c Non-fat yogurt or evaporated
Skim milk
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 chives.

Serve in chilled bowls.

And a hot one with cod:

Categories: Diabetic, Soups/stews, Vegetables, Main dish
Yield: 6 servings

Stephen Ceideburg
1 lb Salt cod (see note)
4 c Milk
1 tb Butter
2 c Finely sliced leek rounds, white parts only (4 large leeks)
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 (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

2 leeks
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.