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

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From: Melba's Jammin' 
Date: Sat, 14 Sep 2002 18:12:26 -0500
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Not getting into enough trouble at the local branches of the St. Paul 
Farmers Market I stopped at the downtown version this morning on the way 
back from a party.

It was time to go home when my fingers turned blue from the lessened 
circulation caused by toting those plastic bags with stuff in them.  I 
bought some leeks -- it was cool and soup sounded good.  I looked for a 
recipe on the net and came up with one from 

ron (r.f.) schmitt (rschmitt@nortel.ca)
Subject: Potato/Leek Soup 
Newsgroups: rec.food.recipes, rec.food.cooking
 Original FormatDate: 1996/05/30 
(snip)

Leek & Potato Soup

3 leeks
2 green onions or chives
8 "new" potatoes, aka "red" potatoes
Some butter (about 1 tablespoon)
1 pint heavy cream
2 cans chicken broth (or vegetable broth if you like)
  (by can, I mean a standard "can of soup" size)
White pepper
Nutmeg

Peel the potatoes and chop into about 1/2 inch size cubes.  Cut off the
hairs of the leeks and then cut off the green tops (you only want to use
the white part and the light green part of the leeks).  Cut the white
portions of the green onions in a similar manner.  You can throw out the
green portion of the leeks, but save the green portion of the green
onions; you'll need them later.  Mince the white portion of the leeks and
green onions and saute in some butter (1 tablespoon will probably do the
job) at medium heat until they are tender.

Place the broth in a large pot.  When the broth starts to simmer, toss
in the sauteed leeks/onions and the cubed potatoes.

When the potatoes are cooked and tender, dump the whole mixture into a 
blender and blend into a puree.  Dump it back into the pot and add the
cream.  Cook uncovered at a low-to-medium heat, stirring often until the
soup is at the consistency that you like it.  Add a dash of nutmeg and
about 1/4 teaspoon of white pepper.  You can use black pepper instead.
I use the white pepper since it looks better in this creamy soup.

Dish out into bowls, and toss some of the finely chopped green portion
of the green onions on each bowl.

This soup goes great with warm french bread!

Ron Schmitt

I almost did that, too.  I was good as far as the heavy cream.  I used 
almost a half pint of half and half instead of heavy cream.  Since I'd 
been cooking the leeks in the saucepan, (OK, I only used two instead of 
three -- I had four to start with; now I can make some more in a couple 
days.  I added the chicken broth (4 cups) to it, instead of adding the 
leeks to the broth.  I used the Braun stick blender to puree the soup 
and found that seasoning it with a little bit of Penzeys Prime Rib Rub 
(it's heavy on the celery salt flavor) was a nice thing to do.   Nutmeg 
didn't sound like anything I wanted to involve in this soup, so I 
didn't.  There were a few chunks of potato in the soup when I was done.  
I've eaten almost all of it.  No one else who lives here would eat it.  
Pity.  His loss.

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From: Jill McQuown 
Date: Sun, 15 Sep 2002 08:38:16 -0500
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Melba's Jammin' wrote:
> bought some leeks -- it was cool and soup sounded good.  I looked for a
> recipe on the net and came up with one from
>
> ron (r.f.) schmitt (rschmitt@nortel.ca)
> Subject: Potato/Leek Soup
> Newsgroups: rec.food.recipes, rec.food.cooking
>  Original FormatDate: 1996/05/30
> Leek & Potato Soup

I'm terribly upset that you didn't try my potato-leek soup!  I'm doing this
from memory...

2 large potatoes, peeled and diced
2 large leeks, thinly sliced
4 c. chicken broth
water if needed
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
1 Tbs. chopped parsley
dash nutmeg
4 small round loaves of sourdough bread
2 cloves garlic, crushed and peeled
4 tsp. olive oil

In a large pot, combine the potatoes, leeks and chicken broth with the salt
& pepper.  Heat to boiling, then reduce the heat and simmer for 15 minutes.

Meanwhile, prepare the bread bowls.  Slice off the top and scoop out the
middle of the bread to make hollow bowls.  Save the rest for croutons, etc.
Rub the "bowls" with garlic and brush with olive oil.  Bake at 350F for 10
minutes.

Strain the soup into another pan.  Place the soup solids in a blender and
puree until fine.  Add back to soup and heat through.

Pour into cooked "bowls".  Sprinkle with nutmeg and chopped parsley.

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From: greykits[at]aol.comkittens (Greykits)
Date: 16 Sep 2002 08:23:54 GMT
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Melba's Jammin' wrote:
>I'm terribly upset that you didn't try my potato-leek soup!  I'm doing this
>from memory...

Oh, this sounds so good.  

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From: mvp[at]web1.calweb.com (Mike Van Pelt)
Date: 20 Sep 2002 01:09:13 GMT
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Melba's Jammin' wrote:

>I almost did that, too.  I was good as far as the heavy cream.  I used 

I've made this a number of times without the cream - just leeks
sauteed in butter, potatoes, chicken broth, with a little
freshly ground black pepper and nutmeg.  It's delicious.  Maybe
it's better with the cream, but it's plenty good without it,
and less fat and calories.

>I used the Braun stick blender to puree the soup 

Yep, that works great for this.  It's this dish that finally
convinced my wife that we shouldn't give away this "taker up
of space".  (After fending her off on this for 16 years!  :-)

>Nutmeg didn't sound like anything I wanted to involve in this
>soup, so I didn't.

It sounds odd, but give it a try.  Just grate a little bit of
fresh nutmeg into a small bowl of it to try it out.  (The
pre-grated sawdust in the jars doesn't count as nutmeg.)
It really adds something to this soup.

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From: Patricia Glenn 
Date: Fri, 20 Sep 2002 13:41:11 -0400
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You're right, I use a little nutmeg in Oyster Stew as well.  You can't
really "taste" it, but it adds something indefinable.

The Potato and Leek soup really doesn't need cream, although I do add a
dollop of sour cream, partially for garnish.  A little shallot is nice, too.


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