JULIA CHILDS POTATO LEEK SOUP
Simplicity in itself is potato leek soup. With just the barest of ingredients, you can have, in a matter of 40 minutes, the mother of all soups.
With Autumn just now settling in, and temps in the 60's with lows in the 40's, soup just seems to be calling to me. I made this last year, using just water as my base, as per Julia's recipe, and found it to be a bit too bland. She does add a side note, saying you may, indeed, use chicken stock (I use only Kitchen Basics Stock...broth is just too watery), which I did. The results were...
magnifique!
Simplicity in itself is potato leek soup. With just the barest of ingredients, you can have, in a matter of 40 minutes, the mother of all soups.
With Autumn just now settling in, and temps in the 60's with lows in the 40's, soup just seems to be calling to me. I made this last year, using just water as my base, as per Julia's recipe, and found it to be a bit too bland. She does add a side note, saying you may, indeed, use chicken stock (I use only Kitchen Basics Stock...broth is just too watery), which I did. The results were...
magnifique!
4 cups sliced leeks, white part only
4 cups diced potatoes, old or baking potatoes recommended (I used old, baking potatoes!!)
6-7 cups chicken stock (you heard me, stock only!)
1-2 teas. salt
1/2 cup half & half or heavy cream(if desired...I used maybe 1/4 c. half & half)
1 TBL fresh parsley, minced
Bring leeks, potatoes, salt, and stock to a boil in a heavy bottomed saucepan. Cover partially, and simmer 20-30 minutes, or until veggies are tender. Puree soup if you wish. I did. Add cream or not. Sprinkle in fresh, chopped parsley.
Weep for joy.
4 cups diced potatoes, old or baking potatoes recommended (I used old, baking potatoes!!)
6-7 cups chicken stock (you heard me, stock only!)
1-2 teas. salt
1/2 cup half & half or heavy cream(if desired...I used maybe 1/4 c. half & half)
1 TBL fresh parsley, minced
Bring leeks, potatoes, salt, and stock to a boil in a heavy bottomed saucepan. Cover partially, and simmer 20-30 minutes, or until veggies are tender. Puree soup if you wish. I did. Add cream or not. Sprinkle in fresh, chopped parsley.
Weep for joy.
13 comments:
ahhh look at those girls up there! Mad is sitting here going awwwwwwwwwwwwwwwwwwwwwwwwwwwwwww! Ok I wish I had a bowl of homemade soup today- it is getting chilly willy out over here too!
Okay, I will have to settle for being number two commenter(tor)
looks sooooooogood, I want one...
I'll be posting your potatoe/shrimp gumbo over at
pieisnextkids.blogspot.com
very soon.
have a great fall getaway.
xxoxoxoooxoooo
Sound delicious! I love leeks and you know, I've never had any version of leek soup. This one is so easy sounding I'm gonna have to try it!
Love,
Julie
we must be on the same wave length. I was hungry for soup today too. I have green bean soup on the stove and on the blog tomorrow. Your potato leek soup will be on my stove next week.
It looks just scrumptious.
and please give my regrets to the kitty. Poor thing.
I lOVE THE NEW LOGO! looks like an AMY creation to me :)
As to your previous post, I've washed a cat...lots of fun...at least there was no hint of skunk, just oil from underneath the car.
On a more delectable note...your soup recipe sounds wonderful!
we got a goat, we got a goat!
weep for joy - lol!
This soup does look absolutely divine, I could swim in it!
Yummy!! Tis the season for soup...Autumn Greetings to you and yours Cyn!!
Blessings,
Mindy
I've never had Leek soup and the picture makes me want to try it more than ever. Your recipe has been saved and will be tried very, very soon....thank you.
hey girl, stop on over...You're in my prayers always...
This looks so yummy and perfect for fall!
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