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Subject: Anyone with a great potato leek soup recipe...
From: mcguirk1[at]aol.com (McGuirk1)
Date: 06 Nov 2003 20:07:32 GMT
There are so many variations. Just thought I'd ask in case anyone had a
favorite recipe to share. Thanks.
From: Michael Siemon <mlsiemon[at]sonic.net>
Date: Thu, 06 Nov 2003 20:44:30 GMT
I am very fond of the "Potage Celestine" in Julia's "Mastering..."
vol.2; it's fairly standard version, with the addition of a fair
amount of celery sweated along with the leeks.
From: dsaxena[at]arrakis.pv.plexity.net (Deepak Saxena)
Date: Thu, 6 Nov 2003 20:45:45 +0000 (UTC)
This is a really rustic potato leek soup that has no cream and is
thickened just by the potatoes:
leeks - chopped
potatoes - big chunks
garlic - chopped
saute garlic and chopped leeks until soft in oil
add potatoes and saute for about 5 minutes
add water to just cover
simmer till potatoes start to fall apart
use a wooden spoon to smas a bunch of the potatoes and thicken
add salt and pepper to tatse
eat with good bread
From: Jeff Bienstadt <jeff[at]seattlefare.com>
Date: Thu, 06 Nov 2003 13:50:24 -0800
> There are so many variations. Just thought I'd ask in case anyone had a
> favorite recipe to share. Thanks.
Here's a "rustic" style recipe from America's Test Kitchen that I'm going to
Rustic Potato-Leek Soup
serves 6 to 8
This soup is hearty enough to serve as a main course, perhaps accompanied by
crusty bread and preceded or followed by salad. Leeks differ. If yours have
large desirable white and light green sections, use 4 pounds of leeks; if
they're short on these parts, go with 5 pounds.
4-5 pounds leeks (see note)
6 tablespoons unsalted butter
1 tablespoon all-purpose flour
5 1/4 cups homemade chicken stock or canned low-sodium chicken broth
1 bay leaf
1 3/4 pounds red potatoes (about 5 medium), peeled and cut into 3/4-inch
Salt and ground black pepper
1. Cut off roots and tough dark green portion of leeks, leaving white
portion and about 3 inches of light green portion. Clean leeks following
illustrations at right. Slice leeks in half lengthwise and chop into 1-inch
pieces. (You should have about 11 cups.)
2. Heat butter in large stockpot or Dutch oven over medium-low heat until
foaming. Stir in leeks, increase heat to medium, cover, and cook, stirring
occasionally, until leeks are tender but not mushy, 15 to 20 minutes; do
not brown the leeks. Sprinkle flour over leeks and stir to coat evenly.
Cook until flour dissolves, about 2 minutes.
3. Increase heat to high; whisking constantly, gradually add stock. Add bay
leaf and potatoes, cover, and bring to a boil. Reduce heat to medium-low
and simmer, covered, until potatoes are almost tender, 5 to 7 minutes.
Remove pot from heat and let stand, covered, until potatoes are tender and
flavors meld, 10 to 15 minutes. Discard bay leaf and season with salt and
pepper to taste. (Soup can be refrigerated in airtight container for a day
or two. Warm over low heat until hot; do not boil.) Serve immediately.
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