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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:


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
                        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
    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
      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.              

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