"jmcquown" wrote in message news
On 10/30/2018 12:54 PM, Ophelia wrote:
>
>
> "jmcquown" wrote in message ...
>
> It's finally cooling off here in southern South Carolina. I just
> happened to have the ingredients for this quick, tasty soup.
>
> 2 large russet potatoes, peeled and diced
> 2 large leeks, white parts only, thinly sliced
> 4 c. chicken broth
> 1/2 tsp. salt
> 1/4 tsp. pepper
> 1/4 c. heavy cream
> dash grated nutmeg (totally optional!)
> 1 Tbs. dried parsley flakes
>
> In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
> Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
> until vegetables are fork tender.
>
> Strain broth into another pan. Place cooked potatoes and leeks in a
> blender or food processor with about 1/4 c. broth and process until
> smooth. (Note, you may leave it slightly chunky if you wish.) Return
> vegetables to the broth pan. Stir in cream and nutmeg (again, optional)
> and heat through. Sprinkle with parsley and serve.
>
> Sure, you can use fresh (curly) parsley. I rarely have it on hand.
> It's easy enough to dry fresh parsley to refill that plastic container.
>
> Jill
>
> ==
>
> Thanks very much! Copied and I will probably make that tomorrow I have
> leeks and potatoes!!
>
>
>
>
You're welcome. It's an easily adaptable recipe. You can certainly
leave out the 1/4 tsp. of pepper since it is a neglible amount. Wayne
mentioned using more cream. As I said, it's adaptable. I found the
recipe in a cooking magazine in the 1980's. Been making it ever since.

You *know* I will leave out the pepper ... ) Yes I will almost
certainly use more cream. I always keep double (heavy) cream in the freezer
for cooking. It comes out of the pot a bit clumpy but it cooks fine


The original recipe called for serving the soup in bread boules/bowls.
Rounds of bread, hollowed out and brushed with melted butter and garlic,
then baked in the oven for about 15 minutes to form a shell. The bread
was used as bowls for the soup. I do advise if you do this, put the
bread bowl in an actual bowl. There may be some dripping of soup
through the bread.

That is not something I have ever had. I don't think I would like it
much. Do you eat the bead after eating/drinking the soup?

The innerds of the bread after hollowing out the round of bread is
turned into homemade breadcrumbs or cubes, croutons.

I haven't served it in a bread bowl in a very long time. Can't find the
right size rounds of bread anymore. But the soup is just as good
without it!

Oh I am very sure it is) Thanks again) I haven't made such a soup
in ages and I am really pleased to get a good recipe. All being well, I
will be making it tomorrow)