Potato Leek Soup

From: ajh@diamond.idbsu.edu (Andrew Huang)

Dat e: 11 Nov 93 14:34:31

Potatoe Leak Soop: (Fit for a VP!)

enough stock: good chicken stock, home made preferred, can ok, bouillion at

your risk

enough potatoes: cubed to 1/2" blocks, water to cover, cook til soft,

drain, reserving water to make bread.

enough leeks: trim roots and tough greens off, split and clean

thoroughly, chop crosswise into 1/4 strips

Olive oil: In large stock pot, use sufficient oil and cook leeks

gently til soft; add potatoes. grate white pepper, add stock to

cover, bring to simmer.

blenderize: ladle stock and potatoes into blender and blend til

smooth. This will take several passes unless you have monster

blender.

Adjust seasoning or consistency: salt, pepper, reserved potato water.

---

proportions: balance leeks and potatoes according to taste. Balance

stock according to strength and consistency.

variations:

add onions just like leek

celery leaves are excellent in this type of soup

celery root substitute/add for potatoes but don't cook as long

fennel/anis

milk/cream could be added easily to benefit, but not necessary if

stock is good

In the summer: serve cold with dollops of yogurt and lots of white

peppers.

-andy

amyl

http://www.cs.cmu.edu/~mjw/recipes/soup/potato/potato-leek-soup.html [12/17/1999 12:02:45 PM]

Soup Recipes 1