HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Recipe

 

Cream of Potato and Leek Soup

Serving Size: 6
Preparation Time: 0:30

 
Cream of Potato and Leek Soup
Ingredients
  • 4 tbs. butter
  • 1 medium onion, chopped
  • 1 bunch leeks, white and light green part,
         washed, chopped
  • 1 quart chicken stock
  • 1-1/2 lb. Idaho* potatoes peeled, chopped
  • 2 cups light cream, optional
  • Salt and white pepper, to taste
Preparation
  1. Melt butter in a heavy pot.
  2. Peel and dice or chop the onion and leeks. They should be about equal in volume. Remember to rinse the cut leeks. Use as much of the light green leek as is not tough.
  3. Cook very slowly to sweat the onions and leeks. Keep a wooden spoon handy to stir, we don't want browning.
  4. Add the stock, bring to a boil with stirring, and then add the peeled, cut up potatoes. Simmer 30 minutes until very tender.
  5. Now purée and add cream. Use milk or cream to adjust thickness.
  6. Season to taste.

*Important Note: Use a mealy or mature potato, not a new potato for this soup. New potatoes don't break down as easily as Idahos and we want the potato starch to thicken the soup. It would be pointless to add flour, yet Escoffier does add slices of dinner rolls to his preparation. If you want it thicker, some instant potato can do the trick. Just make sure it gets some cooking time.

Notes: Escoffier notes, "Vichysoisse, now called Crema Galloise......" Apparently at the time of writing (copyright 1941) Vichy was out of favor with patriotic Frenchmen.This soup can be served chilled, with more cream, but you will want to re-season it. Do you note a similarity to the previous Cream of Cauliflower with Peas? You should.

 

Steve's #20 Recipes:

About Making Soups

Cream of White Mirepoix Soup
Cream of Mushroom Soup
Cream of Asparagus Soup
Cream of Cauliflower and Pea
Cream of Potato and Leek
Bean and Bacon Soup
Purée of Peas with Ham
Purée of Lentil Soup with Smoked Sausage
 

©1996, Steve K. Holzinger. All rights reserved.

 
Kitchen Gypsy

This Archived Page created between 1994 and 2001. Modified August 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.