Potato Leak Soup?!


Question: My grandmother always potato leak soup and I so badly want to make it. Can someone please give me the most simplist recipe for it and what is the leak?


Answers: My grandmother always potato leak soup and I so badly want to make it. Can someone please give me the most simplist recipe for it and what is the leak?

Ingredients: the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
1 tablespoon unsalted butter
1 1/2 cups water
1 cup chicken broth
1 pound boiling, potatoes
2 tablespoons minced fresh parsley leaves

Preparation: In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
parsley to garnish

Peel and quarter the potatoes.
Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons

__________________________________
or

3 good sized leeks
4-5 large potatoes
2 oz of butter
water

Chop up the potatoes into quarters and put in a pan of boiling water for 30 minutes. Then chop up the leeks into 2 cm rings and in another pan, slightly fry the leeks, and cover with water. Let them boil and become soft. When the potatoes are done, put them through a colander to remove excess water.
When the leeks are soft enough, add the potatoes to the leeks and with a hand blender, blend the lot together until at a reasonable consistancy for soup.

Serve with a couple of slices of bread.

Leaks are onion type things you buy in the produce section.

Make some mashed potatoes. Saute some chopped leaks with a little chopped celery. Add some milk, water, chicken stock or veg stock and thicken the liquid with the mashed potatoes. Season to taste with salt, pepper, granulated garlic, and onion powder.

chop up your leeks and cook your leeks in boiling oxo cube 1/2 pint of water. do the same for potatoes but not in oxo water get a blender and add all your leeks with the oxo water when its thick add chopped cooked boiled potatoes.

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
parsley to garnish

Peel and quarter the potatoes.
Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons.

www.recipesource.com/soups/soups/potato-...

A leek is a very large green onion....only milder in flavor. You'll enjoy this soup. Sprinkle some of your favorite cheese on top with a dollop of sour cream before eating. Enjoy

Easy Potato Leek Soup

3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp butter
2 cups water
2 cups chicken broth (or vegetable broth for vegetarian option)
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Salt & Pepper
Marjoram - dash
Tabasco sauce or other red chili sauce

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about 1/4 teaspoon.

Serves 4-6.

JM





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources