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

"Weddingsites" > wrote in message
> 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

Here's one, Jonny, which is cooked in a crockpot:

* Exported from MasterCook *

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"


Dora

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.
> If this is not exactly the right newsgroup for such a question, please
> direct me.
> Thanks
> Jonny

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!

In article >,
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 stock 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.

--
The ultimate oxymoron: | Mike Van Pelt
"Reality TV" | mvp at calweb.com
| KE6BVH

In article >,
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.

--
The ultimate oxymoron: | Mike Van Pelt
"Reality TV" | mvp at calweb.com
| KE6BVH

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

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.
> If this is not exactly the right newsgroup for such a question, please
> direct me.
> Thanks
> Jonny

Garlic. It needs garlic.
And pepper

Phil

On Tue, 17 Feb 2004 18:57:14 +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.
>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.
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.



Rodney Myrvaagnes NYC J36 Gjo/a

"Hawg Polo?" . . . "Hawg Polo"

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