Thread: Potato/leek soup-- broth and/or cream or no?

On Oct 15, 11:18 am, notbob <not...@nothome.com> wrote:
> I'm gonna make potato/leek soup.
>
> Recent threads extol the virtues of not using a meat stock --most
> likely chicken, in this case-- as a base, but rather a natural veggie
> stock to enjoy the natural taste of the potatoes and leeks. Makes
> sense. Anyone have a recipe?

Julia Child's recipe cooks the potatoes and leeks in water. Easily
found in Google, easy to make, not to be varied from until after
you've tried it "the right way," imho.
>
> Another factor is the use of cream. It' my belief, and economic
> state, that milk is sufficient, potatoes providing more than enough
> thickening. I plan on using plenty of butter and also bacon, so fats
> should also not be a problem. What say ye regulars? Got any opinions
> and/or recipes I should be aware of?
>
It is my belief that cream and milk are very different in taste,
thickening properties and especially in mouth feel. Substituting milk
for cream in a classic recipe is nearly always settling for second
best. Obviously, ymmv.

Incidentally, when a diner comments that a restaurant's version of a
particular (non-Asian) dish is better than the verion he/she makes at
home, the reason is nearly always one of three things: salt, butter,
or cream. (For Asian dishes, the reason is usually high cooking
heat. imho, of course. -aem

"notbob" <[email protected]> wrote in message
news:[email protected]..
> I'm gonna make potato/leek soup.
>
> Recent threads extol the virtues of not using a meat stock --most
> likely chicken, in this case-- as a base, but rather a natural veggie
> stock to enjoy the natural taste of the potatoes and leeks. Makes
> sense. Anyone have a recipe?
>
http://www.recfoodcooking.com/sigs/J...d%20Bowls.html

And yes, I use cream. Or milk.

Jill

On 2009-10-15, jmcquown <[email protected]> wrote:

> http://www.recfoodcooking.com/sigs/J...d%20Bowls.html
>
> And yes, I use cream. Or milk.

Ah-ha, Jill. Thank you for that link. That's close to how I usually make
this soup, but now I wanna try a different approach. I'm currently
pressure cooking up a veggie stock with celery, carrots, onions, leek
greens, and a couple bay leaves. I'll get back with results.....

nb

In article <[email protected]>,
notbob <[email protected]> wrote:

> I'm gonna make potato/leek soup.
>
> Recent threads extol the virtues of not using a meat stock --most
> likely chicken, in this case-- as a base, but rather a natural veggie
> stock to enjoy the natural taste of the potatoes and leeks. Makes
> sense. Anyone have a recipe?
>
> Another factor is the use of cream. It' my belief, and economic
> state, that milk is sufficient, potatoes providing more than enough
> thickening. I plan on using plenty of butter and also bacon, so fats
> should also not be a problem. What say ye regulars? Got any opinions
> and/or recipes I should be aware of?

I use Julia Child's recipe which uses water, no broth, and then add
either butter or cream to it. I posted the recipe to my blog last year
during Lent.

http://arabianknits.blogspot.com/200...ebruary-11.htm
l#potage

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

notbob <[email protected]> wrote:

> Recent threads extol the virtues of not using a meat stock --most
> likely chicken, in this case-- as a base, but rather a natural veggie
> stock to enjoy the natural taste of the potatoes and leeks. Makes
> sense. Anyone have a recipe?
>
> Another factor is the use of cream. It' my belief, and economic
> state, that milk is sufficient, potatoes providing more than enough
> thickening. I plan on using plenty of butter and also bacon, so fats
> should also not be a problem. What say ye regulars? Got any opinions
> and/or recipes I should be aware of?

The classic potage Parmentier calls for just water - and that is how I
usually cook it. Whenever a savoury recipe calls for cream or milk, I
tend to use good sour cream or crème fraîche.

As far as I am concerned, if you use bacon, you could as well use a meat
or poultry stock, too, unless you really want to enjoy the natural taste
of potatoes and leeks. I do use bacon often enough, but consider the
result a different soup.

Victor

notbob wrote:
>
> I'm gonna make potato/leek soup.
>
> Recent threads extol the virtues of not using a meat stock --most
> likely chicken, in this case-- as a base, but rather a natural veggie
> stock to enjoy the natural taste of the potatoes and leeks. Makes
> sense. Anyone have a recipe?
>
> Another factor is the use of cream. It' my belief, and economic
> state, that milk is sufficient, potatoes providing more than enough
> thickening. I plan on using plenty of butter and also bacon, so fats
> should also not be a problem. What say ye regulars? Got any opinions
> and/or recipes I should be aware of?
>
> nb

Here is a basic English recipe for that very ubiquitous soup (which
isn't one of my favourites).


Leek and potato soup

300g (12oz) leeks, washed and finely sliced
300g (12oz) potatoes, peeled and sliced
700ml vegetable stock
1/2 pint milk
Salt and pepper

Method
1. Sweat the potato and leeks in a pan until soft but not coloured.
2. Add the stock and cook for 20 mins or until the potatoes are
tender.
3. Liquidise, or mash and then push through a sieve.
4. Return to the pan and stir in the mil and warm through. Season and
serve.

On Oct 15, 3:36*pm, notbob <not...@nothome.com> wrote:
> On 2009-10-15, jmcquown <j_mcqu...@comcast.net> wrote:
>
> >http://www.recfoodcooking.com/sigs/J...o-Leek%20Soup%...
>
> > And yes, I use cream. *Or milk.
>
> Ah-ha, Jill. *Thank you for that link. *That's close to how I usuallymake
> this soup, but now I wanna try a different approach. *I'm currently
> pressure cooking up a veggie stock with celery, carrots, onions, leek
> greens, and a couple bay leaves. *I'll get back with results.....
>
> nb

I like Better than Bouillon (see the other post!) Vegetable Base - it
has a wonderful umami taste but no single flavor sticks out or
overwhelms in taste. Blends flawlessly with your liquids.
Lynn in Fargo

On Thu, 15 Oct 2009 14:58:32 -0400, "jmcquown" <[email protected]>
wrote:

>"notbob" <[email protected]> wrote in message
>news:[email protected]..
>> I'm gonna make potato/leek soup.
>>
>> Recent threads extol the virtues of not using a meat stock --most
>> likely chicken, in this case-- as a base, but rather a natural veggie
>> stock to enjoy the natural taste of the potatoes and leeks. Makes
>> sense. Anyone have a recipe?
>>
>http://www.recfoodcooking.com/sigs/J...d%20Bowls.html
>
>And yes, I use cream. Or milk.
>
>Jill

Huzzah! I made a batch yesterday, and yes I used chicken broth. Didn't
think about the bread bowls, but looks great to me. I overmade and
will be freezing it in portions for two, and adding cream just before
serving. One difference: I like a little blade mace in mine.

Alex, feeling agreeable today.

Chemiker scribbled on the wall in permanent marker:

> On Thu, 15 Oct 2009 14:58:32 -0400, "jmcquown" <[email protected]>
> wrote:
>
> >"notbob" <[email protected]> wrote in message
> > news:[email protected]..
> >> I'm gonna make potato/leek soup.
> > >
> >> Recent threads extol the virtues of not using a meat stock --most
> >> likely chicken, in this case-- as a base, but rather a natural
> veggie >> stock to enjoy the natural taste of the potatoes and leeks.
> Makes >> sense. Anyone have a recipe?
> > >
> > http://www.recfoodcooking.com/sigs/J...to-Leek%20Soup
> > %20in%20Bread%20Bowls.html
> >
> > And yes, I use cream. Or milk.
> >
> > Jill
>
> Huzzah! I made a batch yesterday, and yes I used chicken broth. Didn't
> think about the bread bowls, but looks great to me. I overmade and
> will be freezing it in portions for two, and adding cream just before
> serving. One difference: I like a little blade mace in mine.
>
> Alex, feeling agreeable today.

Oh great! NOw I know what to do with the large leek in my fridge....and
the potatoes in the pantry


--
My blog: http://ravenwolflodge.blogspot.com

On Sat 17 Oct 2009 06:34:49a, Chemiker told us...

> On Thu, 15 Oct 2009 14:58:32 -0400, "jmcquown" <[email protected]>
> wrote:
>
>>"notbob" <[email protected]> wrote in message
>>news:[email protected]. .
>>> I'm gonna make potato/leek soup.
>>>
>>> Recent threads extol the virtues of not using a meat stock --most
>>> likely chicken, in this case-- as a base, but rather a natural veggie
>>> stock to enjoy the natural taste of the potatoes and leeks. Makes
>>> sense. Anyone have a recipe?
>>>
>>http://www.recfoodcooking.com/sigs/J...ek%20Soup%20in
>>%20Bread%20Bowls.html
>>
>>And yes, I use cream. Or milk.
>>
>>Jill

Jill, the recipe I use is almost identical to yours, except that I sweat
the sliced leeks in unsalted butter until transparent before adding and
cooking the othe ingredients. Sometimes I use creme fraiche instead of
heavy cream, for a bit of a tang.

> Huzzah! I made a batch yesterday, and yes I used chicken broth. Didn't
> think about the bread bowls, but looks great to me. I overmade and
> will be freezing it in portions for two, and adding cream just before
> serving. One difference: I like a little blade mace in mine.
>
> Alex, feeling agreeable today.
>

Alex, the blade mace sounds like a nice addition. I think I'll substitute
that for the nutmeg next time around.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On 2009-10-17, Chemiker <[email protected]> wrote:

> Huzzah! I made a batch yesterday, and yes I used chicken broth.

I finally did my soup yesterday, too. The day before I made up a
basic vegetable stock of carrots, celery, leaks, onions, etc, so the
soup itself had not meat at all. I even left out the bacon. It still
come out very nice. My only concession was to put in a pat of salted
butter in each bowl. Pretty tasty.

nb