I bought the leeks and white potatoes last weekend at the nearby farm
stand. Today I made the soup I love so much.

The chopped potatoes and leeks:

http://i58.tinypic.com/103v6l0.jpg

Note, these are not russet potatoes, they're called "white potatoes".
They're bigger than fingerling or new potatoes. I didn't bother to peel
them because they're very thin-skinned. I washed and cut them into
pieces and sliced the leeks.

The leeks were better than anything I'd seen in local grocery stores in
recent years and much less expensive. More tender white parts. Grocery
store leeks have been mostly tough green stalks. These were quite nice!

This is a very easy fairly quick soup. The potatoes and leeks are
simmered in simple chicken broth or stock until fork tender, simply
seasoned with salt & pepper.

http://i60.tinypic.com/2e22cki.jpg

Before I had a stick blender I'd spoon the cooked vegetables into a
regular blender to puree the potatoes and leeks in the broth. Either
or. Return to the pot on the stove. At this point stir in 1 pint of
heavy cream. Heat through. I add a couple of shakes of ground nutmeg
and dried parsley. You may season this any way you wish. As with any
sort of potato based soup, it's sort of an open palate.

http://i59.tinypic.com/2nq73a0.jpg

I used to serve this in small toasted sourdough bread bowls/boules. I
can't find the really small ones at Publix where I live now. But it
really is good with toasted sourdough bread. Too bad I don't have any.

Jill

On 2015-05-31 3:33 PM, jmcquown wrote:
> I bought the leeks and white potatoes last weekend at the nearby farm
> stand. Today I made the soup I love so much.
>
> The chopped potatoes and leeks:
>
> http://i58.tinypic.com/103v6l0.jpg

Looks good. I may be ready to try that stuff. I got sick of it years ago
when I bought a case of those soups and pastas that you add water to
and nuke. There was quite a selection showing on the front of the
case. There was chicken noodle soup, potato leek, pasta prima vera, four
cheese penne and a couple others. Once I got past the first row it was
1/4 chicken noodle and 3/4 potato leek, and the potato leek was the
least tasty of them all. However... it was Know dried soups, so I know
that the real McCoy would be much better.

On Sun, 31 May 2015 15:33:55 -0400, jmcquown >
wrote:

> I bought the leeks and white potatoes last weekend at the nearby farm
> stand. Today I made the soup I love so much.
>
> The chopped potatoes and leeks:
>
> http://i58.tinypic.com/103v6l0.jpg
>
> Note, these are not russet potatoes, they're called "white potatoes".
> They're bigger than fingerling or new potatoes. I didn't bother to peel
> them because they're very thin-skinned. I washed and cut them into
> pieces and sliced the leeks.
>
> The leeks were better than anything I'd seen in local grocery stores in
> recent years and much less expensive. More tender white parts. Grocery
> store leeks have been mostly tough green stalks. These were quite nice!
>
> This is a very easy fairly quick soup. The potatoes and leeks are
> simmered in simple chicken broth or stock until fork tender, simply
> seasoned with salt & pepper.
>
> http://i60.tinypic.com/2e22cki.jpg
>
> Before I had a stick blender I'd spoon the cooked vegetables into a
> regular blender to puree the potatoes and leeks in the broth. Either
> or. Return to the pot on the stove. At this point stir in 1 pint of
> heavy cream. Heat through. I add a couple of shakes of ground nutmeg
> and dried parsley. You may season this any way you wish. As with any
> sort of potato based soup, it's sort of an open palate.
>
> http://i59.tinypic.com/2nq73a0.jpg
>
> I used to serve this in small toasted sourdough bread bowls/boules. I
> can't find the really small ones at Publix where I live now. But it
> really is good with toasted sourdough bread. Too bad I don't have any.
>

Looks very tasty! Your weather is cool enough for soup?


--

sf

On Sun, 31 May 2015 15:33:55 -0400, jmcquown >
wrote:

>I bought the leeks and white potatoes last weekend at the nearby farm
>stand. Today I made the soup I love so much.
>
>The chopped potatoes and leeks:
>
>http://i58.tinypic.com/103v6l0.jpg
>
>Note, these are not russet potatoes, they're called "white potatoes".
>They're bigger than fingerling or new potatoes. I didn't bother to peel
>them because they're very thin-skinned. I washed and cut them into
>pieces and sliced the leeks.
>
>The leeks were better than anything I'd seen in local grocery stores in
>recent years and much less expensive. More tender white parts. Grocery
>store leeks have been mostly tough green stalks. These were quite nice!
>
>This is a very easy fairly quick soup. The potatoes and leeks are
>simmered in simple chicken broth or stock until fork tender, simply
>seasoned with salt & pepper.
>
>http://i60.tinypic.com/2e22cki.jpg
>
>Before I had a stick blender I'd spoon the cooked vegetables into a
>regular blender to puree the potatoes and leeks in the broth. Either
>or. Return to the pot on the stove. At this point stir in 1 pint of
>heavy cream. Heat through. I add a couple of shakes of ground nutmeg
>and dried parsley. You may season this any way you wish. As with any
>sort of potato based soup, it's sort of an open palate.
>
>http://i59.tinypic.com/2nq73a0.jpg
>
>I used to serve this in small toasted sourdough bread bowls/boules. I
>can't find the really small ones at Publix where I live now. But it
>really is good with toasted sourdough bread. Too bad I don't have any.

Nice. I really like potato and leek soup, in fact I will see if I can
find some leeks next shopping day, it's been a long time since I made
any.

Dinner tonight: I have a friend coming over today who is going borrow
my kitchen (long story) to cook a lamb backstrap and boned out
shoulder I donated for 8 people tonight, then back to their place for
dinner itself.

On Sun, 31 May 2015 16:30:05 -0400, Dave Smith
> wrote:

>On 2015-05-31 3:33 PM, jmcquown wrote:
>> I bought the leeks and white potatoes last weekend at the nearby farm
>> stand. Today I made the soup I love so much.
>>
>> The chopped potatoes and leeks:
>>
>> http://i58.tinypic.com/103v6l0.jpg
>
>Looks good. I may be ready to try that stuff. I got sick of it years ago
>when I bought a case of those soups and pastas that you add water to
>and nuke. There was quite a selection showing on the front of the
>case. There was chicken noodle soup, potato leek, pasta prima vera, four
>cheese penne and a couple others. Once I got past the first row it was
>1/4 chicken noodle and 3/4 potato leek, and the potato leek was the
>least tasty of them all. However... it was Know dried soups, so I know
>that the real McCoy would be much better.

*Definitely* much better!

On Sunday, May 31, 2015 at 5:15:47 PM UTC-5, Je�us wrote:
> On Sun, 31 May 2015 16:30:05 -0400, Dave Smith
> > wrote:
>
> >On 2015-05-31 3:33 PM, jmcquown wrote:
> >> I bought the leeks and white potatoes last weekend at the nearby farm
> >> stand. Today I made the soup I love so much.
> >>
> >> The chopped potatoes and leeks:
> >>
> >> http://i58.tinypic.com/103v6l0.jpg
> >
> >Looks good. I may be ready to try that stuff. I got sick of it years ago
> >when I bought a case of those soups and pastas that you add water to
> >and nuke. There was quite a selection showing on the front of the
> >case. There was chicken noodle soup, potato leek, pasta prima vera, four
> >cheese penne and a couple others. Once I got past the first row it was
> >1/4 chicken noodle and 3/4 potato leek, and the potato leek was the
> >least tasty of them all. However... it was Know dried soups, so I know
> >that the real McCoy would be much better.
>
> *Definitely* much better!

Haven't had this for awhile. You got me wanting it, and will make some soon.. It is so good, and so simple !!

On 2015-05-31 6:15 PM, wrote:

>> Looks good. I may be ready to try that stuff. I got sick of it years ago
>> when I bought a case of those soups and pastas that you add water to
>> and nuke. There was quite a selection showing on the front of the
>> case. There was chicken noodle soup, potato leek, pasta prima vera, four
>> cheese penne and a couple others. Once I got past the first row it was
>> 1/4 chicken noodle and 3/4 potato leek, and the potato leek was the
>> least tasty of them all. However... it was Know dried soups, so I know
>> that the real McCoy would be much better.
>
> *Definitely* much better!


I know it. I had had homemade leek and potato before that experience
and it is really good. In fact.... it was even better with blue cheese
crumpled and slightly broiled on top. It is just that I was sort of
disappointed by the Costco - Knorr experience of being sucked into what
was billed as a variety pack but which was more likely a marketing
gimmick to dump a ton of product that was not selling,,...... because it
sucked.

This is another one of those cases where I begrudge my wife her low carb
diet. She avoids things high in carbs. I think about great soups I have
had, like potato leek and potato, corn and bacon, and why it is a waste
of time for me to make it because by the time I finish it I will be sick
of it.

On Sunday, May 31, 2015 at 1:34:00 PM UTC-6, jmcquown wrote:
> I bought the leeks and white potatoes last weekend at the nearby farm
> stand. Today I made the soup I love so much.
>
> The chopped potatoes and leeks:
>
> http://i58.tinypic.com/103v6l0.jpg
>
> Note, these are not russet potatoes, they're called "white potatoes".
> They're bigger than fingerling or new potatoes. I didn't bother to peel
> them because they're very thin-skinned. I washed and cut them into
> pieces and sliced the leeks.
>
> The leeks were better than anything I'd seen in local grocery stores in
> recent years and much less expensive. More tender white parts. Grocery
> store leeks have been mostly tough green stalks. These were quite nice!
>
> This is a very easy fairly quick soup. The potatoes and leeks are
> simmered in simple chicken broth or stock until fork tender, simply
> seasoned with salt & pepper.
>
> http://i60.tinypic.com/2e22cki.jpg
>
> Before I had a stick blender I'd spoon the cooked vegetables into a
> regular blender to puree the potatoes and leeks in the broth. Either
> or. Return to the pot on the stove. At this point stir in 1 pint of
> heavy cream. Heat through. I add a couple of shakes of ground nutmeg
> and dried parsley. You may season this any way you wish. As with any
> sort of potato based soup, it's sort of an open palate.
>
> http://i59.tinypic.com/2nq73a0.jpg
>
> I used to serve this in small toasted sourdough bread bowls/boules. I
> can't find the really small ones at Publix where I live now. But it
> really is good with toasted sourdough bread. Too bad I don't have any.
>
> Jill
=====

Congratulations on your presentations...very well done. Squertzy will be
envious of your expertise in this endeavor. I will have to try this now.
I haven't had leek and potato soup for years.
=====

"jmcquown" > wrote in message
...
>I bought the leeks and white potatoes last weekend at the nearby farm
>stand. Today I made the soup I love so much.
>
> The chopped potatoes and leeks:
>
> http://i58.tinypic.com/103v6l0.jpg
>
> Note, these are not russet potatoes, they're called "white potatoes".
> They're bigger than fingerling or new potatoes. I didn't bother to peel
> them because they're very thin-skinned. I washed and cut them into pieces
> and sliced the leeks.
>
> The leeks were better than anything I'd seen in local grocery stores in
> recent years and much less expensive. More tender white parts. Grocery
> store leeks have been mostly tough green stalks. These were quite nice!
>
> This is a very easy fairly quick soup. The potatoes and leeks are
> simmered in simple chicken broth or stock until fork tender, simply
> seasoned with salt & pepper.
>
> http://i60.tinypic.com/2e22cki.jpg
>
> Before I had a stick blender I'd spoon the cooked vegetables into a
> regular blender to puree the potatoes and leeks in the broth. Either or.
> Return to the pot on the stove. At this point stir in 1 pint of heavy
> cream. Heat through. I add a couple of shakes of ground nutmeg and dried
> parsley. You may season this any way you wish. As with any sort of
> potato based soup, it's sort of an open palate.
>
> http://i59.tinypic.com/2nq73a0.jpg
>
> I used to serve this in small toasted sourdough bread bowls/boules. I
> can't find the really small ones at Publix where I live now. But it
> really is good with toasted sourdough bread. Too bad I don't have any.

I made that before but mine had only the broth and no cream. I liked it but
nobody else did.

On 5/31/2015 4:33 PM, sf wrote:
> On Sun, 31 May 2015 15:33:55 -0400, jmcquown >
> wrote:
>
>> I bought the leeks and white potatoes last weekend at the nearby farm
>> stand. Today I made the soup I love so much.
>>
>> The chopped potatoes and leeks:
>>
>> http://i58.tinypic.com/103v6l0.jpg
>>
>> Note, these are not russet potatoes, they're called "white potatoes".
>> They're bigger than fingerling or new potatoes. I didn't bother to peel
>> them because they're very thin-skinned. I washed and cut them into
>> pieces and sliced the leeks.
>>
>> The leeks were better than anything I'd seen in local grocery stores in
>> recent years and much less expensive. More tender white parts. Grocery
>> store leeks have been mostly tough green stalks. These were quite nice!
>>
>> This is a very easy fairly quick soup. The potatoes and leeks are
>> simmered in simple chicken broth or stock until fork tender, simply
>> seasoned with salt & pepper.
>>
>> http://i60.tinypic.com/2e22cki.jpg
>>
>> Before I had a stick blender I'd spoon the cooked vegetables into a
>> regular blender to puree the potatoes and leeks in the broth. Either
>> or. Return to the pot on the stove. At this point stir in 1 pint of
>> heavy cream. Heat through. I add a couple of shakes of ground nutmeg
>> and dried parsley. You may season this any way you wish. As with any
>> sort of potato based soup, it's sort of an open palate.
>>
>> http://i59.tinypic.com/2nq73a0.jpg
>>
>> I used to serve this in small toasted sourdough bread bowls/boules. I
>> can't find the really small ones at Publix where I live now. But it
>> really is good with toasted sourdough bread. Too bad I don't have any.
>>
>
> Looks very tasty! Your weather is cool enough for soup?
>
>
I eat soup year round. Hot enough for A/C but never too hot for soup.

Jill

On 5/31/2015 6:43 PM, Roy wrote:
> On Sunday, May 31, 2015 at 1:34:00 PM UTC-6, jmcquown wrote:
>> I bought the leeks and white potatoes last weekend at the nearby farm
>> stand. Today I made the soup I love so much.
>>
>> The chopped potatoes and leeks:
>>
>> http://i58.tinypic.com/103v6l0.jpg
>>
>> Note, these are not russet potatoes, they're called "white potatoes".
>> They're bigger than fingerling or new potatoes. I didn't bother to peel
>> them because they're very thin-skinned. I washed and cut them into
>> pieces and sliced the leeks.
>>
>> The leeks were better than anything I'd seen in local grocery stores in
>> recent years and much less expensive. More tender white parts. Grocery
>> store leeks have been mostly tough green stalks. These were quite nice!
>>
>> This is a very easy fairly quick soup. The potatoes and leeks are
>> simmered in simple chicken broth or stock until fork tender, simply
>> seasoned with salt & pepper.
>>
>> http://i60.tinypic.com/2e22cki.jpg
>>
>> Before I had a stick blender I'd spoon the cooked vegetables into a
>> regular blender to puree the potatoes and leeks in the broth. Either
>> or. Return to the pot on the stove. At this point stir in 1 pint of
>> heavy cream. Heat through. I add a couple of shakes of ground nutmeg
>> and dried parsley. You may season this any way you wish. As with any
>> sort of potato based soup, it's sort of an open palate.
>>
>> http://i59.tinypic.com/2nq73a0.jpg
>>
>> I used to serve this in small toasted sourdough bread bowls/boules. I
>> can't find the really small ones at Publix where I live now. But it
>> really is good with toasted sourdough bread. Too bad I don't have any.
>>
>> Jill
> =====
>
> Congratulations on your presentations...very well done. Squertzy will be
> envious of your expertise in this endeavor. I will have to try this now.
> I haven't had leek and potato soup for years.
> =====
>
LOL Envious? Doubtful. I was known as the Soup Queen for a period of
time on this ng, though. I make and eat soup year round. Doesn't have
to be cold for me to get a craving for hot soup or stew!

Jill

On 5/31/2015 6:35 PM, Dave Smith wrote:
> On 2015-05-31 6:15 PM, wrote:
>
>>> Looks good. I may be ready to try that stuff. I got sick of it years ago
>>> when I bought a case of those soups and pastas that you add water to
>>> and nuke. There was quite a selection showing on the front of the
>>> case. There was chicken noodle soup, potato leek, pasta prima vera, four
>>> cheese penne and a couple others. Once I got past the first row it was
>>> 1/4 chicken noodle and 3/4 potato leek, and the potato leek was the
>>> least tasty of them all. However... it was Know dried soups, so I know
>>> that the real McCoy would be much better.
>>
>> *Definitely* much better!
>
>
> I know it. I had had homemade leek and potato before that experience
> and it is really good. In fact.... it was even better with blue cheese
> crumpled and slightly broiled on top. It is just that I was sort of
> disappointed by the Costco - Knorr experience of being sucked into what
> was billed as a variety pack but which was more likely a marketing
> gimmick to dump a ton of product that was not selling,,...... because it
> sucked.
>
Trust me, the real thing is so much better! I haven't bought any of
those Knorr soup mixes in a while. I do have some Knorr chicken
bouillion cubes; the most recent use was when I could only consume clear
liquids the day before a medical procedure.

> This is another one of those cases where I begrudge my wife her low carb
> diet. She avoids things high in carbs. I think about great soups I have
> had, like potato leek and potato, corn and bacon, and why it is a waste
> of time for me to make it because by the time I finish it I will be sick
> of it.
>
Yes, they are high in carbs but I don't worry about things like that.

I've found you can freeze most soups. And yes, potato & leek lends
itself nicely to additions such crispy crumbled bacon and sure, top it
with some cheese and run it under the broiler. It's so easy to make and
it doesn't take hours to make. I made just enough for six good size
bowls. Unlike some folks <snicker> I have no need to make gallons of it
at a time.

One reason I haven't made this soup in a while has been the price of
leeks. I lucked out and found these at the nearby farm stand. I don't
recall seeing them there in prior years. Maybe I just missed that
farming window. <shrug>

The leeks I generally see at the supermarket are usually way overpriced
for what you get. I've got no idea where they come from because when I
see the price on the bin I just walk away. From what I've seen they
mostly consist of very tough, fibrous green stalks with very little
white part. These leeks were obviously very young and tender. They
were also not filled with sand so they didn't require excessive washing.
I think I paid maybe a dollar fifty for the bundle of three leeks. I
know I only paid a dollar for the four white potatoes. I'm very happy
with the soup.

Jill

On Sun, 31 May 2015 15:48:59 -0700, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
...
>>I bought the leeks and white potatoes last weekend at the nearby farm
>>stand. Today I made the soup I love so much.
>>
>> The chopped potatoes and leeks:
>>
>> http://i58.tinypic.com/103v6l0.jpg
>>
>> Note, these are not russet potatoes, they're called "white potatoes".
>> They're bigger than fingerling or new potatoes. I didn't bother to peel
>> them because they're very thin-skinned. I washed and cut them into pieces
>> and sliced the leeks.
>>
>> The leeks were better than anything I'd seen in local grocery stores in
>> recent years and much less expensive. More tender white parts. Grocery
>> store leeks have been mostly tough green stalks. These were quite nice!
>>
>> This is a very easy fairly quick soup. The potatoes and leeks are
>> simmered in simple chicken broth or stock until fork tender, simply
>> seasoned with salt & pepper.
>>
>> http://i60.tinypic.com/2e22cki.jpg
>>
>> Before I had a stick blender I'd spoon the cooked vegetables into a
>> regular blender to puree the potatoes and leeks in the broth. Either or.
>> Return to the pot on the stove. At this point stir in 1 pint of heavy
>> cream. Heat through. I add a couple of shakes of ground nutmeg and dried
>> parsley. You may season this any way you wish. As with any sort of
>> potato based soup, it's sort of an open palate.
>>
>> http://i59.tinypic.com/2nq73a0.jpg
>>
>> I used to serve this in small toasted sourdough bread bowls/boules. I
>> can't find the really small ones at Publix where I live now. But it
>> really is good with toasted sourdough bread. Too bad I don't have any.
>
>I made that before but mine had only the broth and no cream. I liked it but
>nobody else did.

Naturally.

Hey, guess what? A friend and I are cooking dinner for 8 people as I
type this - and everyone will like it. *That* is the norm for nearly
everyone but yourself.

"jmcquown" > wrote in message
...

> I eat soup year round. Hot enough for A/C but never too hot for soup.
>
>
> Jill

I definitely agree with that, I love soups year round.

Cheri

"Jeßus" > wrote in message
...
> On Sun, 31 May 2015 15:48:59 -0700, "Julie Bove"
> > wrote:
>
>>
>>"jmcquown" > wrote in message
...
>>>I bought the leeks and white potatoes last weekend at the nearby farm
>>>stand. Today I made the soup I love so much.
>>>
>>> The chopped potatoes and leeks:
>>>
>>> http://i58.tinypic.com/103v6l0.jpg
>>>
>>> Note, these are not russet potatoes, they're called "white potatoes".
>>> They're bigger than fingerling or new potatoes. I didn't bother to peel
>>> them because they're very thin-skinned. I washed and cut them into
>>> pieces
>>> and sliced the leeks.
>>>
>>> The leeks were better than anything I'd seen in local grocery stores in
>>> recent years and much less expensive. More tender white parts. Grocery
>>> store leeks have been mostly tough green stalks. These were quite nice!
>>>
>>> This is a very easy fairly quick soup. The potatoes and leeks are
>>> simmered in simple chicken broth or stock until fork tender, simply
>>> seasoned with salt & pepper.
>>>
>>> http://i60.tinypic.com/2e22cki.jpg
>>>
>>> Before I had a stick blender I'd spoon the cooked vegetables into a
>>> regular blender to puree the potatoes and leeks in the broth. Either
>>> or.
>>> Return to the pot on the stove. At this point stir in 1 pint of heavy
>>> cream. Heat through. I add a couple of shakes of ground nutmeg and
>>> dried
>>> parsley. You may season this any way you wish. As with any sort of
>>> potato based soup, it's sort of an open palate.
>>>
>>> http://i59.tinypic.com/2nq73a0.jpg
>>>
>>> I used to serve this in small toasted sourdough bread bowls/boules. I
>>> can't find the really small ones at Publix where I live now. But it
>>> really is good with toasted sourdough bread. Too bad I don't have any.
>>
>>I made that before but mine had only the broth and no cream. I liked it
>>but
>>nobody else did.
>
> Naturally.
>
> Hey, guess what? A friend and I are cooking dinner for 8 people as I
> type this - and everyone will like it. *That* is the norm for nearly
> everyone but yourself.

Not the norm for most of the people in *my* life.

On Sun, 31 May 2015 15:22:20 -0700 (PDT), rosie >
wrote:

>On Sunday, May 31, 2015 at 5:15:47 PM UTC-5, Je�us wrote:
>> On Sun, 31 May 2015 16:30:05 -0400, Dave Smith
>> > wrote:
>>
>> >On 2015-05-31 3:33 PM, jmcquown wrote:
>> >> I bought the leeks and white potatoes last weekend at the nearby farm
>> >> stand. Today I made the soup I love so much.
>> >>
>> >> The chopped potatoes and leeks:
>> >>
>> >> http://i58.tinypic.com/103v6l0.jpg
>> >
>> >Looks good. I may be ready to try that stuff. I got sick of it years ago
>> >when I bought a case of those soups and pastas that you add water to
>> >and nuke. There was quite a selection showing on the front of the
>> >case. There was chicken noodle soup, potato leek, pasta prima vera, four
>> >cheese penne and a couple others. Once I got past the first row it was
>> >1/4 chicken noodle and 3/4 potato leek, and the potato leek was the
>> >least tasty of them all. However... it was Know dried soups, so I know
>> >that the real McCoy would be much better.
>>
>> *Definitely* much better!
>
>Haven't had this for awhile. You got me wanting it, and will make some soon. It is so good, and so simple !!

I know I'll be making some after I buy some leeks

On Sun, 31 May 2015 18:35:23 -0400, Dave Smith
> wrote:

>On 2015-05-31 6:15 PM, wrote:
>
>>> Looks good. I may be ready to try that stuff. I got sick of it years ago
>>> when I bought a case of those soups and pastas that you add water to
>>> and nuke. There was quite a selection showing on the front of the
>>> case. There was chicken noodle soup, potato leek, pasta prima vera, four
>>> cheese penne and a couple others. Once I got past the first row it was
>>> 1/4 chicken noodle and 3/4 potato leek, and the potato leek was the
>>> least tasty of them all. However... it was Know dried soups, so I know
>>> that the real McCoy would be much better.
>>
>> *Definitely* much better!
>
>
> I know it. I had had homemade leek and potato before that experience
>and it is really good. In fact.... it was even better with blue cheese
>crumpled and slightly broiled on top.

That's a good idea, the blue cheese. I like Parmigiano sprinkled on
soups such as cauliflower soup.

> It is just that I was sort of
>disappointed by the Costco - Knorr experience of being sucked into what
>was billed as a variety pack but which was more likely a marketing
>gimmick to dump a ton of product that was not selling,,...... because it
>sucked.

Quite likely

>This is another one of those cases where I begrudge my wife her low carb
>diet. She avoids things high in carbs. I think about great soups I have
>had, like potato leek and potato, corn and bacon, and why it is a waste
>of time for me to make it because by the time I finish it I will be sick
>of it.

FWIW, I did the low carb thing about 13 years ago and found after some
time that I could get away with eating spuds, they didn't seem to slow
my weight loss in any noticeable way. Things like bread were another
matter entirely.

On Sun, 31 May 2015 21:47:02 -0700, "Julie Bove"
> wrote:

>"Jeßus" > wrote in message
.. .
>> On Sun, 31 May 2015 15:48:59 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"jmcquown" > wrote in message
...
>>>>I bought the leeks and white potatoes last weekend at the nearby farm
>>>>stand. Today I made the soup I love so much.
>>>>
>>>> The chopped potatoes and leeks:
>>>>
>>>> http://i58.tinypic.com/103v6l0.jpg
>>>>
>>>> Note, these are not russet potatoes, they're called "white potatoes".
>>>> They're bigger than fingerling or new potatoes. I didn't bother to peel
>>>> them because they're very thin-skinned. I washed and cut them into
>>>> pieces
>>>> and sliced the leeks.
>>>>
>>>> The leeks were better than anything I'd seen in local grocery stores in
>>>> recent years and much less expensive. More tender white parts. Grocery
>>>> store leeks have been mostly tough green stalks. These were quite nice!
>>>>
>>>> This is a very easy fairly quick soup. The potatoes and leeks are
>>>> simmered in simple chicken broth or stock until fork tender, simply
>>>> seasoned with salt & pepper.
>>>>
>>>> http://i60.tinypic.com/2e22cki.jpg
>>>>
>>>> Before I had a stick blender I'd spoon the cooked vegetables into a
>>>> regular blender to puree the potatoes and leeks in the broth. Either
>>>> or.
>>>> Return to the pot on the stove. At this point stir in 1 pint of heavy
>>>> cream. Heat through. I add a couple of shakes of ground nutmeg and
>>>> dried
>>>> parsley. You may season this any way you wish. As with any sort of
>>>> potato based soup, it's sort of an open palate.
>>>>
>>>> http://i59.tinypic.com/2nq73a0.jpg
>>>>
>>>> I used to serve this in small toasted sourdough bread bowls/boules. I
>>>> can't find the really small ones at Publix where I live now. But it
>>>> really is good with toasted sourdough bread. Too bad I don't have any.
>>>
>>>I made that before but mine had only the broth and no cream. I liked it
>>>but
>>>nobody else did.
>>
>> Naturally.
>>
>> Hey, guess what? A friend and I are cooking dinner for 8 people as I
>> type this - and everyone will like it. *That* is the norm for nearly
>> everyone but yourself.
>
>Not the norm for most of the people in *my* life.

So it seems. I personally have never come across (until now) a group
of people who seem to be in a perpetual 'no win' situation with food -
it seems at least one of you won't like something about a particular
ingredient or meal. It's all negativity and bad vibes... all the time,
every time.

On 6/1/2015 8:09 PM, Jeßus wrote:
> On Sun, 31 May 2015 21:47:02 -0700, "Julie Bove"
> > wrote:
>
>> "Jeßus" > wrote in message
>> ...
>>> On Sun, 31 May 2015 15:48:59 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> I bought the leeks and white potatoes last weekend at the nearby farm
>>>>> stand. Today I made the soup I love so much.
>>>>>
>>>>> The chopped potatoes and leeks:
>>>>>
>>>>> http://i58.tinypic.com/103v6l0.jpg
>>>>>
>>>>> Note, these are not russet potatoes, they're called "white potatoes".
>>>>> They're bigger than fingerling or new potatoes. I didn't bother to peel
>>>>> them because they're very thin-skinned. I washed and cut them into
>>>>> pieces
>>>>> and sliced the leeks.
>>>>>
>>>>> The leeks were better than anything I'd seen in local grocery stores in
>>>>> recent years and much less expensive. More tender white parts. Grocery
>>>>> store leeks have been mostly tough green stalks. These were quite nice!
>>>>>
>>>>> This is a very easy fairly quick soup. The potatoes and leeks are
>>>>> simmered in simple chicken broth or stock until fork tender, simply
>>>>> seasoned with salt & pepper.
>>>>>
>>>>> http://i60.tinypic.com/2e22cki.jpg
>>>>>
>>>>> Before I had a stick blender I'd spoon the cooked vegetables into a
>>>>> regular blender to puree the potatoes and leeks in the broth. Either
>>>>> or.
>>>>> Return to the pot on the stove. At this point stir in 1 pint of heavy
>>>>> cream. Heat through. I add a couple of shakes of ground nutmeg and
>>>>> dried
>>>>> parsley. You may season this any way you wish. As with any sort of
>>>>> potato based soup, it's sort of an open palate.
>>>>>
>>>>> http://i59.tinypic.com/2nq73a0.jpg
>>>>>
>>>>> I used to serve this in small toasted sourdough bread bowls/boules. I
>>>>> can't find the really small ones at Publix where I live now. But it
>>>>> really is good with toasted sourdough bread. Too bad I don't have any.
>>>>
>>>> I made that before but mine had only the broth and no cream. I liked it
>>>> but
>>>> nobody else did.
>>>
>>> Naturally.
>>>
>>> Hey, guess what? A friend and I are cooking dinner for 8 people as I
>>> type this - and everyone will like it. *That* is the norm for nearly
>>> everyone but yourself.
>>
>> Not the norm for most of the people in *my* life.
>
> So it seems. I personally have never come across (until now) a group
> of people who seem to be in a perpetual 'no win' situation with food -
> it seems at least one of you won't like something about a particular
> ingredient or meal. It's all negativity and bad vibes... all the time,
> every time.
>
Careful! You'll be accused of serial bullying.

Jill

On Mon, 01 Jun 2015 20:18:27 -0400, jmcquown >
wrote:

>On 6/1/2015 8:09 PM, Jeßus wrote:
>> On Sun, 31 May 2015 21:47:02 -0700, "Julie Bove"
>> > wrote:
>>> "Jeßus" > wrote in message
>>> ...
>>>> On Sun, 31 May 2015 15:48:59 -0700, "Julie Bove"
>>>> > wrote:
>>>>> "jmcquown" > wrote in message
>>>>> ...
<snip>
>>>>> I made that before but mine had only the broth and no cream. I liked it
>>>>> but
>>>>> nobody else did.
>>>>
>>>> Naturally.
>>>>
>>>> Hey, guess what? A friend and I are cooking dinner for 8 people as I
>>>> type this - and everyone will like it. *That* is the norm for nearly
>>>> everyone but yourself.
>>>
>>> Not the norm for most of the people in *my* life.
>>
>> So it seems. I personally have never come across (until now) a group
>> of people who seem to be in a perpetual 'no win' situation with food -
>> it seems at least one of you won't like something about a particular
>> ingredient or meal. It's all negativity and bad vibes... all the time,
>> every time.
>>
>Careful! You'll be accused of serial bullying.

I'm even worse than Hitler... with PMT. I'm a bad, horrible man

Anyway... a friend and I made a nice meal last night for 8 people, the
main event being a nicely marinated lamb back strap and a boned out
and rolled lamb shoulder, plus asparagus wrapped in bacon, roast
potatoes, carrots, pumpkin, onion and garlic... also brussel
sprouts... way too many veggies IMO but I had no trouble getting
through my plate.

If I get time today, I will bake a loaf of bread and have lamb back
strap sammies for lunch... I love cold roast lamb sandwiches... yum
yum.

On Sun, 31 May 2015 15:33:55 -0400, jmcquown >
wrote:

>I bought the leeks and white potatoes last weekend at the nearby farm
>stand. Today I made the soup I love so much.
>
snippage


>http://i59.tinypic.com/2nq73a0.jpg
>
>I used to serve this in small toasted sourdough bread bowls/boules. I
>can't find the really small ones at Publix where I live now. But it
>really is good with toasted sourdough bread. Too bad I don't have any.
>
>Jill

--

Food is our common ground, a universal experience
James Beard

On Sun, 31 May 2015 15:33:55 -0400, jmcquown >
wrote:

>I bought the leeks and white potatoes last weekend at the nearby farm
>stand. Today I made the soup I love so much.
>
snippage

>http://i59.tinypic.com/2nq73a0.jpg
>
>I used to serve this in small toasted sourdough bread bowls/boules. I
>can't find the really small ones at Publix where I live now. But it
>really is good with toasted sourdough bread. Too bad I don't have any.
>
>Jill

Looks delicious

koko

--

Food is our common ground, a universal experience
James Beard

On 6/1/2015 8:54 PM, Jeßus wrote:
> On Mon, 01 Jun 2015 20:18:27 -0400, jmcquown >
> wrote:
>
>> On 6/1/2015 8:09 PM, Jeßus wrote:
>>> On Sun, 31 May 2015 21:47:02 -0700, "Julie Bove"
>>> > wrote:
>>>> "Jeßus" > wrote in message
>>>> ...
>>>>> On Sun, 31 May 2015 15:48:59 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>> "jmcquown" > wrote in message
>>>>>> ...
> <snip>
>>>>>> I made that before but mine had only the broth and no cream. I liked it
>>>>>> but
>>>>>> nobody else did.
>>>>>
>>>>> Naturally.
>>>>>
>>>>> Hey, guess what? A friend and I are cooking dinner for 8 people as I
>>>>> type this - and everyone will like it. *That* is the norm for nearly
>>>>> everyone but yourself.
>>>>
>>>> Not the norm for most of the people in *my* life.
>>>
>>> So it seems. I personally have never come across (until now) a group
>>> of people who seem to be in a perpetual 'no win' situation with food -
>>> it seems at least one of you won't like something about a particular
>>> ingredient or meal. It's all negativity and bad vibes... all the time,
>>> every time.
>>>
>> Careful! You'll be accused of serial bullying.
>
> I'm even worse than Hitler... with PMT. I'm a bad, horrible man
>
> Anyway... a friend and I made a nice meal last night for 8 people, the
> main event being a nicely marinated lamb back strap and a boned out
> and rolled lamb shoulder, plus asparagus wrapped in bacon, roast
> potatoes, carrots, pumpkin, onion and garlic... also brussel
> sprouts... way too many veggies IMO but I had no trouble getting
> through my plate.
>
> If I get time today, I will bake a loaf of bread and have lamb back
> strap sammies for lunch... I love cold roast lamb sandwiches... yum
> yum.
>
Sounds tasty to me!

Jill

On 6/1/2015 9:22 PM, Bruce wrote:
> On Mon, 01 Jun 2015 20:18:27 -0400, jmcquown >
> wrote:
>
>> On 6/1/2015 8:09 PM, Jeßus wrote:
>>> On Sun, 31 May 2015 21:47:02 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>> "Jeßus" > wrote in message
>>>> ...
>>>>> On Sun, 31 May 2015 15:48:59 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>> "jmcquown" > wrote in message
>>>>>> ...
>>>>>>> I bought the leeks and white potatoes last weekend at the nearby farm
>>>>>>> stand. Today I made the soup I love so much.
>>>>>>>
>>>>>>> The chopped potatoes and leeks:
>>>>>>>
>>>>>>> http://i58.tinypic.com/103v6l0.jpg
>>>>>>>
>>>>>>> Note, these are not russet potatoes, they're called "white potatoes".
>>>>>>> They're bigger than fingerling or new potatoes. I didn't bother to peel
>>>>>>> them because they're very thin-skinned. I washed and cut them into
>>>>>>> pieces
>>>>>>> and sliced the leeks.
>>>>>>>
>>>>>>> The leeks were better than anything I'd seen in local grocery stores in
>>>>>>> recent years and much less expensive. More tender white parts. Grocery
>>>>>>> store leeks have been mostly tough green stalks. These were quite nice!
>>>>>>>
>>>>>>> This is a very easy fairly quick soup. The potatoes and leeks are
>>>>>>> simmered in simple chicken broth or stock until fork tender, simply
>>>>>>> seasoned with salt & pepper.
>>>>>>>
>>>>>>> http://i60.tinypic.com/2e22cki.jpg
>>>>>>>
>>>>>>> Before I had a stick blender I'd spoon the cooked vegetables into a
>>>>>>> regular blender to puree the potatoes and leeks in the broth. Either
>>>>>>> or.
>>>>>>> Return to the pot on the stove. At this point stir in 1 pint of heavy
>>>>>>> cream. Heat through. I add a couple of shakes of ground nutmeg and
>>>>>>> dried
>>>>>>> parsley. You may season this any way you wish. As with any sort of
>>>>>>> potato based soup, it's sort of an open palate.
>>>>>>>
>>>>>>> http://i59.tinypic.com/2nq73a0.jpg
>>>>>>>
>>>>>>> I used to serve this in small toasted sourdough bread bowls/boules. I
>>>>>>> can't find the really small ones at Publix where I live now. But it
>>>>>>> really is good with toasted sourdough bread. Too bad I don't have any.
>>>>>>
>>>>>> I made that before but mine had only the broth and no cream. I liked it
>>>>>> but
>>>>>> nobody else did.
>>>>>
>>>>> Naturally.
>>>>>
>>>>> Hey, guess what? A friend and I are cooking dinner for 8 people as I
>>>>> type this - and everyone will like it. *That* is the norm for nearly
>>>>> everyone but yourself.
>>>>
>>>> Not the norm for most of the people in *my* life.
>>>
>>> So it seems. I personally have never come across (until now) a group
>>> of people who seem to be in a perpetual 'no win' situation with food -
>>> it seems at least one of you won't like something about a particular
>>> ingredient or meal. It's all negativity and bad vibes... all the time,
>>> every time.
>>>
>> Careful! You'll be accused of serial bullying.
>
> If you hit someone on the head, you might be accused of hitting
> someone on the head.
>
>
Yeah, except it's the wrong person being hit on the head.

Jill

On Tue, 02 Jun 2015 14:47:39 -0400, jmcquown >
wrote:

> On 6/1/2015 8:54 PM, Jeßus wrote:

> > I love cold roast lamb sandwiches... yum yum.
> >
> Sounds tasty to me!
>
I'll take mine with mint jelly, thanks.


--

sf