I'm gonna make potato/leek soup.

Recent threads extol the virtues of not using a meat stock --most
likely chicken, in this case-- as a base, but rather a natural veggie
stock to enjoy the natural taste of the potatoes and leeks. Makes
sense. Anyone have a recipe?

Another factor is the use of cream. It' my belief, and economic
state, that milk is sufficient, potatoes providing more than enough
thickening. I plan on using plenty of butter and also bacon, so fats
should also not be a problem. What say ye regulars? Got any opinions
and/or recipes I should be aware of?

nb

On 2009-10-15, jmcquown > wrote:

> http://www.recfoodcooking.com/sigs/J...d%20Bowls.html
>
> And yes, I use cream. Or milk.

Ah-ha, Jill. Thank you for that link. That's close to how I usually make
this soup, but now I wanna try a different approach. I'm currently
pressure cooking up a veggie stock with celery, carrots, onions, leek
greens, and a couple bay leaves. I'll get back with results.....

nb

notbob > wrote:

> Recent threads extol the virtues of not using a meat stock --most
> likely chicken, in this case-- as a base, but rather a natural veggie
> stock to enjoy the natural taste of the potatoes and leeks. Makes
> sense. Anyone have a recipe?
>
> Another factor is the use of cream. It' my belief, and economic
> state, that milk is sufficient, potatoes providing more than enough
> thickening. I plan on using plenty of butter and also bacon, so fats
> should also not be a problem. What say ye regulars? Got any opinions
> and/or recipes I should be aware of?

The classic potage Parmentier calls for just water - and that is how I
usually cook it. Whenever a savoury recipe calls for cream or milk, I
tend to use good sour cream or crème fraîche.

As far as I am concerned, if you use bacon, you could as well use a meat
or poultry stock, too, unless you really want to enjoy the natural taste
of potatoes and leeks. I do use bacon often enough, but consider the
result a different soup.

Victor

notbob wrote:
>
> I'm gonna make potato/leek soup.
>
> Recent threads extol the virtues of not using a meat stock --most
> likely chicken, in this case-- as a base, but rather a natural veggie
> stock to enjoy the natural taste of the potatoes and leeks. Makes
> sense. Anyone have a recipe?
>
> Another factor is the use of cream. It' my belief, and economic
> state, that milk is sufficient, potatoes providing more than enough
> thickening. I plan on using plenty of butter and also bacon, so fats
> should also not be a problem. What say ye regulars? Got any opinions
> and/or recipes I should be aware of?
>
> nb

Here is a basic English recipe for that very ubiquitous soup (which
isn't one of my favourites).


Leek and potato soup

300g (12oz) leeks, washed and finely sliced
300g (12oz) potatoes, peeled and sliced
700ml vegetable stock
1/2 pint milk
Salt and pepper

Method
1. Sweat the potato and leeks in a pan until soft but not coloured.
2. Add the stock and cook for 20 mins or until the potatoes are
tender.
3. Liquidise, or mash and then push through a sieve.
4. Return to the pan and stir in the mil and warm through. Season and
serve.

On Oct 15, 3:36*pm, notbob > wrote:
> On 2009-10-15, jmcquown > wrote:
>
> >http://www.recfoodcooking.com/sigs/J...o-Leek%20Soup%...
>
> > And yes, I use cream. *Or milk.
>
> Ah-ha, Jill. *Thank you for that link. *That's close to how I usually make
> this soup, but now I wanna try a different approach. *I'm currently
> pressure cooking up a veggie stock with celery, carrots, onions, leek
> greens, and a couple bay leaves. *I'll get back with results.....
>
> nb

I like Better than Bouillon (see the other post!) Vegetable Base - it
has a wonderful umami taste but no single flavor sticks out or
overwhelms in taste. Blends flawlessly with your liquids.
Lynn in Fargo

On Thu, 15 Oct 2009 14:58:32 -0400, "jmcquown" >
wrote:

>"notbob" > wrote in message
...
>> I'm gonna make potato/leek soup.
>>
>> Recent threads extol the virtues of not using a meat stock --most
>> likely chicken, in this case-- as a base, but rather a natural veggie
>> stock to enjoy the natural taste of the potatoes and leeks. Makes
>> sense. Anyone have a recipe?
>>
>http://www.recfoodcooking.com/sigs/J...d%20Bowls.html
>
>And yes, I use cream. Or milk.
>
>Jill

Huzzah! I made a batch yesterday, and yes I used chicken broth. Didn't
think about the bread bowls, but looks great to me. I overmade and
will be freezing it in portions for two, and adding cream just before
serving. One difference: I like a little blade mace in mine.

Alex, feeling agreeable today.

On 2009-10-17, Chemiker > wrote:

> Huzzah! I made a batch yesterday, and yes I used chicken broth.

I finally did my soup yesterday, too. The day before I made up a
basic vegetable stock of carrots, celery, leaks, onions, etc, so the
soup itself had not meat at all. I even left out the bacon. It still
come out very nice. My only concession was to put in a pat of salted
butter in each bowl. Pretty tasty.

nb