It's finally cooling off here in southern South Carolina. I just
happened to have the ingredients for this quick, tasty soup.

2 large russet potatoes, peeled and diced
2 large leeks, white parts only, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
dash grated nutmeg (totally optional!)
1 Tbs. dried parsley flakes

In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
until vegetables are fork tender.

Strain broth into another pan. Place cooked potatoes and leeks in a
blender or food processor with about 1/4 c. broth and process until
smooth. (Note, you may leave it slightly chunky if you wish.) Return
vegetables to the broth pan. Stir in cream and nutmeg (again, optional)
and heat through. Sprinkle with parsley and serve.

Sure, you can use fresh (curly) parsley. I rarely have it on hand.
It's easy enough to dry fresh parsley to refill that plastic container.

Jill

"jmcquown" wrote in message ...

It's finally cooling off here in southern South Carolina. I just
happened to have the ingredients for this quick, tasty soup.

2 large russet potatoes, peeled and diced
2 large leeks, white parts only, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
dash grated nutmeg (totally optional!)
1 Tbs. dried parsley flakes

In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
until vegetables are fork tender.

Strain broth into another pan. Place cooked potatoes and leeks in a
blender or food processor with about 1/4 c. broth and process until
smooth. (Note, you may leave it slightly chunky if you wish.) Return
vegetables to the broth pan. Stir in cream and nutmeg (again, optional)
and heat through. Sprinkle with parsley and serve.

Sure, you can use fresh (curly) parsley. I rarely have it on hand.
It's easy enough to dry fresh parsley to refill that plastic container.

Jill

==

Thanks very much! Copied and I will probably make that tomorrow I have
leeks and potatoes!!

On 10/30/2018 12:54 PM, Ophelia wrote:
>
>
> "jmcquown"Â* wrote in message ...
>
> It's finally cooling off here in southern South Carolina.Â* I just
> happened to have the ingredients for this quick, tasty soup.
>
> 2 large russet potatoes, peeled and diced
> 2 large leeks, white parts only, thinly sliced
> 4 c. chicken broth
> 1/2 tsp. salt
> 1/4 tsp. pepper
> 1/4 c. heavy cream
> dash grated nutmeg (totally optional!)
> 1 Tbs. dried parsley flakes
>
> In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
> Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
> until vegetables are fork tender.
>
> Strain broth into another pan. Place cooked potatoes and leeks in a
> blender or food processor with about 1/4 c. broth and process until
> smooth. (Note, you may leave it slightly chunky if you wish.)Â* Return
> vegetables to the broth pan.Â* Stir in cream and nutmeg (again, optional)
> and heat through.Â* Sprinkle with parsley and serve.
>
> Sure, you can use fresh (curly) parsley.Â* I rarely have it on hand.
> It's easy enough to dry fresh parsley to refill that plastic container.
>
> Jill
>
> ==
>
> Thanks very much!Â* Copied and I will probably make that tomorrowÂ* I
> have leeks and potatoes!!
>
>
>
>
You're welcome. It's an easily adaptable recipe. You can certainly
leave out the 1/4 tsp. of pepper since it is a neglible amount. Wayne
mentioned using more cream. As I said, it's adaptable. I found the
recipe in a cooking magazine in the 1980's. Been making it ever since.

The original recipe called for serving the soup in bread boules/bowls.
Rounds of bread, hollowed out and brushed with melted butter and garlic,
then baked in the oven for about 15 minutes to form a shell. The bread
was used as bowls for the soup. I do advise if you do this, put the
bread bowl in an actual bowl. There may be some dripping of soup
through the bread.

The innerds of the bread after hollowing out the round of bread is
turned into homemade breadcrumbs or cubes, croutons.

I haven't served it in a bread bowl in a very long time. Can't find the
right size rounds of bread anymore. But the soup is just as good
without it!

Jill

"jmcquown" wrote in message news
On 10/30/2018 12:54 PM, Ophelia wrote:
>
>
> "jmcquown" wrote in message ...
>
> It's finally cooling off here in southern South Carolina. I just
> happened to have the ingredients for this quick, tasty soup.
>
> 2 large russet potatoes, peeled and diced
> 2 large leeks, white parts only, thinly sliced
> 4 c. chicken broth
> 1/2 tsp. salt
> 1/4 tsp. pepper
> 1/4 c. heavy cream
> dash grated nutmeg (totally optional!)
> 1 Tbs. dried parsley flakes
>
> In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
> Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
> until vegetables are fork tender.
>
> Strain broth into another pan. Place cooked potatoes and leeks in a
> blender or food processor with about 1/4 c. broth and process until
> smooth. (Note, you may leave it slightly chunky if you wish.) Return
> vegetables to the broth pan. Stir in cream and nutmeg (again, optional)
> and heat through. Sprinkle with parsley and serve.
>
> Sure, you can use fresh (curly) parsley. I rarely have it on hand.
> It's easy enough to dry fresh parsley to refill that plastic container.
>
> Jill
>
> ==
>
> Thanks very much! Copied and I will probably make that tomorrow I have
> leeks and potatoes!!
>
>
>
>
You're welcome. It's an easily adaptable recipe. You can certainly
leave out the 1/4 tsp. of pepper since it is a neglible amount. Wayne
mentioned using more cream. As I said, it's adaptable. I found the
recipe in a cooking magazine in the 1980's. Been making it ever since.

You *know* I will leave out the pepper ... ) Yes I will almost
certainly use more cream. I always keep double (heavy) cream in the freezer
for cooking. It comes out of the pot a bit clumpy but it cooks fine


The original recipe called for serving the soup in bread boules/bowls.
Rounds of bread, hollowed out and brushed with melted butter and garlic,
then baked in the oven for about 15 minutes to form a shell. The bread
was used as bowls for the soup. I do advise if you do this, put the
bread bowl in an actual bowl. There may be some dripping of soup
through the bread.

That is not something I have ever had. I don't think I would like it
much. Do you eat the bead after eating/drinking the soup?

The innerds of the bread after hollowing out the round of bread is
turned into homemade breadcrumbs or cubes, croutons.

I haven't served it in a bread bowl in a very long time. Can't find the
right size rounds of bread anymore. But the soup is just as good
without it!

Oh I am very sure it is) Thanks again) I haven't made such a soup
in ages and I am really pleased to get a good recipe. All being well, I
will be making it tomorrow)

On 10/30/2018 2:14 PM, jmcquown wrote:

>> It's finally cooling off here in southern South Carolina.Â* I just
>> happened to have the ingredients for this quick, tasty soup.
>>
>> 2 large russet potatoes, peeled and diced
>> 2 large leeks, white parts only, thinly sliced
>> 4 c. chicken broth
>> 1/2 tsp. salt
>> 1/4 tsp. pepper
>> 1/4 c. heavy cream
>> dash grated nutmeg (totally optional!)
>> 1 Tbs. dried parsley flakes
>>
>> In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
>> Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
>> until vegetables are fork tender.
>>
>> Strain broth into another pan. Place cooked potatoes and leeks in a
>> blender or food processor with about 1/4 c. broth and process until
>> smooth. (Note, you may leave it slightly chunky if you wish.)Â* Return
>> vegetables to the broth pan.Â* Stir in cream and nutmeg (again, optional)
>> and heat through.Â* Sprinkle with parsley and serve.
>>
>> Sure, you can use fresh (curly) parsley.Â* I rarely have it on hand.
>> It's easy enough to dry fresh parsley to refill that plastic
>> container.
>>
>> Jill


>
This is from a series at Slate.com "You're Doing it Wrong".
I'm not sure this is right, but:
It uses the green part of the leek to make a vegetable stock.

I've made it a few times, but admit that I "chickened out"
in my most successful tries.

I mostly make potato leek soup Ã* la McQuown or similar.

https://slate.com/culture/2012/03/po...ade-stock.html

Youre Doing It Wrong: Potato-Leek Soup

Yield: 4 servings

Time: About 1 hour, partially unattended

1½ pounds leeks, white and green parts separated
1½ pounds potatoes, peeled and chopped, trimmings reserved
1 medium carrot, peeled and chopped, trimmings reserved
1 celery stalk, chopped, trimmings reserved
Salt and black pepper
3 tablespoons butter
½ cup heavy cream
Chopped fresh chives or parsley for garnish (optional)

1. Put the leek greens and other vegetable trimmings in a medium pot,
season with salt and pepper, and add enough water to cover the
trimmings. Cover, bring to a boil over high heat, then adjust the heat
so the mixture simmers gently.

2. While the stock is cooking, put the butter in a large pot over medium
heat and slice the leek whites. When the butter melts, add the leek
whites and season with salt and pepper. Cook, stirring occasionally,
until theyre very tender and beginning to caramelize, about 20 minutes.
Add the potatoes, carrot, and celery and continue to cook until they
begin to soften, about 5 minutes.

3. Strain the stock and add enough of it to the large pot to cover the
vegetables. Cover, bring to a boil over high heat, and adjust the heat
so the mixture simmers gently. Cook until the potatoes are very soft, 15
to 20 minutes. Turn off the heat, add the cream, and purée with an
immersion blender. Taste and adjust the seasoning, garnish with chives
or parsley if you like, and serve. (Store leftover soup in an airtight
container in the refrigerator for up to a week.)

--
Dave S

"jmcquown" > wrote in message
...
> It's finally cooling off here in southern South Carolina. I just happened
> to have the ingredients for this quick, tasty soup.
>
> 2 large russet potatoes, peeled and diced
> 2 large leeks, white parts only, thinly sliced
> 4 c. chicken broth
> 1/2 tsp. salt
> 1/4 tsp. pepper
> 1/4 c. heavy cream
> dash grated nutmeg (totally optional!)
> 1 Tbs. dried parsley flakes
>
> In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
> Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
> until vegetables are fork tender.
>
> Strain broth into another pan. Place cooked potatoes and leeks in a
> blender or food processor with about 1/4 c. broth and process until
> smooth. (Note, you may leave it slightly chunky if you wish.) Return
> vegetables to the broth pan. Stir in cream and nutmeg (again, optional)
> and heat through. Sprinkle with parsley and serve.
>
> Sure, you can use fresh (curly) parsley. I rarely have it on hand. It's
> easy enough to dry fresh parsley to refill that plastic container.
>
> Jill

I made similar some time ago but no cream. I don't like dairy in potato
soup. I loved the soup but the others did not.