Soups: Leek &Potato soup

Subject: Leek & Potato soup
Newsgroups: rec.food.cooking
From: Weddingsites (weddingsites at freeuk.com)
Date: Tue, 17 Feb 2004 18:57:14 +0000
--------
First time poster here, so please don't chop my fingers off. What I'm after is a really simple, but delicious recipe for leek and potato soup. I could fry a few onions and leeks, add some potato and stock.
But I'm sure there are a few little twists and turns out there to make it that bit more special.
If this is not exactly the right newsgroup for such a question, please direct me.
Thanks
Jonny
From: Dora (limey at expresshost.com)
Date: Tue, 17 Feb 2004 14:10:24 -0500
--------
Here's one, Jonny, which is cooked in a crockpot:

Potato Leek Soup (crockpot style)

6 large potatoes -- peeled and diced
2 leeks -- chopped
2 medium onions -- chopped
1 carrot -- diced
1 celery stalk -- sliced
4 chicken bouillon cubes
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt
1/2 teaspoon pepper
1/3 cup butter
13 ounces evaporated milk
chopped chives -- for garnish

Put all ingredients except evaporated milk and chives in crockpot.
Cover and cook on Low 10-12 hrs. (High 3 to 4 hrs)
Stir in evaporated milk during last hour.
Serve topped with chopped chives (and shredded cheese, if desired).

Source: Damsel-in-dis-Dress, rfc - 10/17/02
From: Weddingsites (weddingsites at freeuk.com)
Date: Tue, 17 Feb 2004 19:56:59 +0000
--------
I could go for that. Nice and simple. Thanks Dora. The real real proof will be if Lynn and I enjoy it as well as 3 year old daughter and 5 year old son:-)
Wish me luck!!
Jonny
From: Weddingsites (weddingsites at freeuk.com)
Date: Thu, 19 Feb 2004 17:45:09 +0000
--------
(Dora's excellent recipe snipped)

Thanks very much for this, it was excellent. 3 and 4 year old children even asked for more........the ultimate test:-))
Jonny
From: CoastWatcher (jimdavis at willapabay.org)
Date: Tue, 17 Feb 2004 11:42:14 -0800
--------
Weddingsites wrote:
> First time poster here, so please don't chop my fingers off. What I'm
> after is a really simple, but delicious recipe for leek and potato
> soup. I could fry a few onions and leeks, add some potato and stock.

I'd like to echo this request but add to it. Fitzgerald's Hotel in Reno has a fantastic potato leek soup which is very buttery and rich with tarragon. Sure would like to duplicate it!
From: mvp at web1.calweb.com (Mike Van Pelt)
Date: 17 Feb 2004 21:46:45 GMT
--------
Weddingsites wrote:
>First time poster here, so please don't chop my fingers off. What I'm
>after is a really simple, but delicious recipe for leek and potato
>soup. I could fry a few onions and leeks, add some potato and stock.
>But I'm sure there are a few little twists and turns out there to make
>it that bit more special.

For me, that's basically it, but I don't add onions, just more leeks. Fry them in butter until they're translucent, add chicken broth and potatoes, then puree with a stick blender. (Canonical seems to be to add heavy cream, but I don't do this.)

I once saw a recommendation here to add just a bit of freshly grated nutmeg to this soup just before serving. I've tried it, and it does seem to add something "a bit more special" to it.
From: sackv at uni-duesseldorf.de (Victor Sack)
Date: Tue, 17 Feb 2004 23:05:50 +0100
--------
Weddingsites wrote:
> First time poster here, so please don't chop my fingers off. What I'm
> after is a really simple, but delicious recipe for leek and potato
> soup. I could fry a few onions and leeks, add some potato and stock.
> But I'm sure there are a few little twists and turns out there to make
> it that bit more special.

Here is a recipe for the classic potage Parmentier I once posted. It is from _Bistro Cooking_ by Patricia Wells. Simple and good. Water can be replaced with chicken or beef stock if you wish.

Victor

Potage Parmentier
Leek and Potato Soup

3 large potatoes (about 1 pound; 500 g), peeled and quartered
2 leeks (about 6 ounces; 180 g), trimmed, well rinsed and cut into julienne
3/4 cup (18.5 cl) crème fraîche or heavy cream
Salt and freshly ground black pepper
3 tablespoons chopped fresh tarragon or chervil, for garnish

1. Combine the potatoes, leeks, and 1 quart (1 l) of water in a large saucepan. Bring to a boil over high heat. Season with salt and pepper. Reduce heat and simmer gently until vegetables are meltingly soft, 35 to 40 minutes.

2. Purée the soup in a blender or food processor or pass through a food mill. Return to the saucepan. Stir in the crème fraîche and cook over low heat just until heated through. Adjust the seasoning and serve, garnished with the fresh herb.

Yield: 6 to 8 servings
From: Phil (phil at i.have.all.the.spam.i.need)
Date: Wed, 18 Feb 2004 00:08:52 +0000
--------
Weddingsites wrote:
> First time poster here, so please don't chop my fingers off. What I'm
> after is a really simple, but delicious recipe for leek and potato
> soup. I could fry a few onions and leeks, add some potato and stock.

Garlic. It needs garlic.
And pepper
From: Rodney Myrvaagnes (rodneym at attglobal.net)
Date: Wed, 18 Feb 2004 00:41:58 -0500
--------
Weddingsites wrote:
>First time poster here, so please don't chop my fingers off. What I'm
>after is a really simple, but delicious recipe for leek and potato
>soup. I could fry a few onions and leeks, add some potato and stock.

You can make L&P almost any way you can think of and it will work. I think it never hurts to have a small onion in along with, but you can wilt the chopped aliums first, then simmer with cut up potatoes, and mash or puree in a blender or FP after.

But, you can also just boil in salted water from the beginning. If you are making a peasanty nourishment soup, keep as much of the green parts of the leeks as you dare. If you are making a starter for a fancy meal you want white parts only, and peel the potatoes.

Another variant is to dice the potatoes and saute them enough to make browned crusty cubes, then combine with the cooked pureed leeks.

Whatever you do, be sure to split the leeks and get the dirt out before you chop them.

Most recipes call for chicken stock, but water works just fine IMHO. But home made stock doesn't hurt, and you may prefer it with. Try it both ways though. You might be pleasantly surprised.

HTH and good luck.
From: Weddingsites (weddingsites at freeuk.com)
Date: Thu, 19 Feb 2004 17:56:44 +0000
--------
Thanks to Phil,Mike,Victor & Rodney for their suggestions. I'll probably try them all as I have loads of both potatoes & leeks left in the garden.
Jonny