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Subject: Potato and Leek Soup
Newsgroups: rec.food.cooking

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From: Ren 
Date: Wed, 06 Apr 2005 20:03:52 GMT
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Looking for a good potato and leek recipe if anyone has any.  Thank you.

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From: Jill McQuown 
Date: Wed, 6 Apr 2005 15:17:24 -0500
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Ren wrote:
> Looking for a good potato and leek recipe if anyone has any.  Thank
> you.

Easy as can be and absolutely wonderful.

2 large white potatoes, peeled and diced
2 large leeks, washed well and thinly sliced.  Finely chop the green parts.
4 c. chicken broth or stock
1/2 tsp. salt
1/4 tsp. pepper
1/4-1/2 c. heavy cream (I use half & half most of the time)
dash grated nutmeg
1 Tbs. dried parsley for garnish (optional)

In a large pot, combine the potatoes, leeks, chicken broth and salt & pepper
(to taste, really).  Bring to a boil.  Reduce heat to low; cover and simmer
15-20 minutes or until the vegetables are tender.  Strain the soup into a
large mixing bowl or another pan.  Blend the potatoes and leeks with about
1/4 broth until smooth (I use my stick blender for this now that I have
one).  Return blended mixture to pan with remaining liquid. Stir in cream
and nutmeg and heat through.  Spoon into prepared bread bowls.  Sprinkle
with parsley to garnish.  Serves 4

Bread Bowls

4 round loaves of sourdough bread, unsliced
2 cloves garlic, peeled and mashed
4 Tbs. olive oil

Cut the tops from the round loaves about 3/4 inch thick to make 'lids'.Using
a sharp knife, cut around the inside of the loaf leaving a 3/4" shell for
the bowl to hollow out the center. (Saved removed bread to make croutons or
breadcrumbs, etc.)  Rub the inside of the bowls and the lids with crushed
garlic and brush with olive oil.  Bake on a baking sheet at 350F until
slightly toasted. Serve the soup in the bread bowls.  Don't forget, you can
eat the bowl!  (Place the "bread bowls" in a deep soup bowl or plate so it
doesn't get all sloppy.)

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From: Damsel in dis Dress 
Date: Wed, 06 Apr 2005 15:34:02 -0500
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Ren, if that's their real name, wrote:
>Looking for a good potato and leek recipe if anyone has any.  Thank you.

I like to add a slice of American cheese to each serving bowl.  


                      * Exported from MasterCook *

                        Potato Leek Soup with Ham

Recipe By     :Damsel in dis Dress
Serving Size  : 0     Preparation Time :0:00
Categories    : crockpot                        soups/chowders


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        14 oz. cans  chicken broth
  8              large  potatoes -- peeled and cubed
  3                     leeks - white & light green part only -- chopped
  2              large  carrots -- peeled and cubed
  3               cups  chopped ham
  5        tablespoons  butter
  1         tablespoon  parsley flakes
     1/2      teaspoon  pepper
  12            ounces  evaporated milk
                        shredded American cheese -- if desired
                        chopped chives -- for garnish

Put all ingredients except milk, cheese, and chives in 4.5 quart crockpot.
Cover and cook on Low 10-12 hours. (High 7-8 hours)
Add milk during last hour.
Serve topped with shredded cheese and chopped chives (optional).

Yield:
  "4 quarts"

                                    - - - - - - - - - - - - - - - - - - - 
Carol
-- 
Coming at you live, from beautiful Lake Woebegon

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From: Mark P. Nelson 
Date: Thu, 07 Apr 2005 18:05:25 GMT
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Ren wrote:
> Looking for a good potato and leek recipe if anyone has any.  Thank you. 

I call this Veggiessoise, and make it this way when vegetarian friends
are coming.  I actually prefer it with chicken broth, myself. 

If you don't have a pressure cooker (poor you!), just cook it in a large
pot for 15-20 minutes instead of 3. 

8<----------------------------

  A healthy, cream-free, vegetarian variation on vichyssoise
  
  3 large leeks, white part only
  3 oz. butter
  1 onion
  4 white new potatoes
  40 oz. vegetable broth
  1 cucumber
  Salt and white pepper
  
  Melt the butter in the pressure cooker.
  
  Wash the leeks and cut them fairly small.  Set them to cooking in the
  butter. 
  
  Cut up the onion and add it to the leeks.
  
  Peel the potatoes and slice them thinly.
  
  Add the broth and the potatoes.  Put the lid on the pressure cooker
  and bring it up to the cooking point.  Cook for 3 minutes, then cool
  the cooker under the cold tap. 
  
  Let the mixture cool a bit more, while you peel, seed, and dice the
  cucumber. 
  
  Add salt and fresh white pepper, then run the soup and cucumber
  through the blender for half a minute or so. 
  
  Put it in the fridge to chill.  Serve when cold.


8<---------------------

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From: Pam Jacoby 
Date: Tue, 12 Apr 2005 22:18:28 GMT
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Ren wrote ...
> Looking for a good potato and leek recipe if anyone has any.  Thank you.

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. Sauté 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.

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From: Damsel in dis Dress 
Date: Tue, 12 Apr 2005 17:55:42 -0500
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A little birdie told me that Pam Jacoby said:
>POTATO-LEEK SOUP

Chervil?  This is one I'm going to have to try.  We both love the recipe I
usually make, but chervil?  I'm there!

Carol

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From: Pam Jacoby 
Date: Wed, 13 Apr 2005 03:19:35 GMT
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Damsel in dis Dress wrote:
> Chervil?  This is one I'm going to have to try.  We both love the recipe I
> usually make, but chervil?  I'm there!
>
> Carol
> -- 
> Coming at you live, from beautiful Lake Woebegon

Hey, I know what you mean.  Took me aback when I got the recipe.  BTW, we'll 
be heading into your neighborhood, probably the first part of the week so if 
you have a shopping list for Penzey's and can hold out until then, unless 
Barb is visiting, let us know.  I've got an iffy tooth and dentist 
appointment tomorrow and should know after that exactly when we're movin' on 
out.

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From: Rodney Myrvaagnes 
Date: Wed, 13 Apr 2005 01:17:33 -0400
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My two cents worth on leek and potato soup. I think it always wants an
onion, but I don't know why. 

I don't think it needs chicken stock, even though I value chicken
stock enough to make a batch whenever it threatens to run low.

I suggest that everyone should make a l&p soup once using just leek,
potato, onion, salt, and water. Taste how nice it is without any
fanciness. Then think of garnishes etc to jazz it up, if you wish. But
don't assume it needs anything else until you try it.

============================

From: Damsel in dis Dress 
Date: Wed, 13 Apr 2005 00:40:09 -0500
--------
A little birdie told me that Rodney Myrvaagnes said:
>I suggest that everyone should make a l&p soup once using just leek,
>potato, onion, salt, and water. Taste how nice it is without any
>fanciness. Then think of garnishes etc to jazz it up, if you wish. But
>don't assume it needs anything else until you try it.

I like ham and cheese in my potato leek soup.  Mmmmmm!

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From: Wayne Boatwright 
Date: 13 Apr 2005 07:56:34 +0200
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Rodney Myrvaagnes wrote:
> I don't think it needs chicken stock, even though I value chicken
> stock enough to make a batch whenever it threatens to run low.

I could forego the chicken stock, but I like buttermilk in mine.

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From: mvp[at]web1.calweb.com (Mike Van Pelt)
Date: 14 Apr 2005 01:39:29 GMT
--------
Rodney Myrvaagnes wrote:
>I suggest that everyone should make a l&p soup once using just leek,
>potato, onion, salt, and water. Taste how nice it is without any
>fanciness. Then think of garnishes etc to jazz it up, if you wish. But
>don't assume it needs anything else until you try it.

I usually make it with just leeks, potatoes, and chicken broth,
and a little butter to lightly saute the leeks in.  And a just
a tiny bit of freshly grated nutmeg.  I haven't tried adding
onion yet; I'll have to give that a try next time.  I've never
put cream in it, and I find it quite wonderful without it.  (And
certainly lower calorie!)


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