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Amazing Potato Leek Soup with Pix

post #1 of 15
Thread Starter 

My 13 year old daughter made her stage debut last week for her middle school drama class. My wife's cousin brought her a bouquet to give her after the performance. It wasn't flowers though. It was leeks, carrots, indian corn and dead flowers. She has a strange sense of humor as does my daughter. Well instead of displaying this lovely bouquet I decided to make some soup out of it.

 

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Added a few more ingredients of my own that I had lying around. Except for the special trip I had to make for an onion. Chopped it all up.

 

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Got out my trusty thick bottom stainless pot. Heated it up and added some EVOO.

 

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Sweated the holy trinity til soft.

 

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Added the leeks to cook them a little bit.  Don't brown them they end up tasting icky if you do.

 

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Stirring occasionally.

 

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Add some mushrooms. Only because I had some.

 

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Stir it up a bit before I add the chicken broth and the Knorr Homestyle Stock.

 

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Let it simmer covered on low for an hour. That's about 2 on my stove dial.

 

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Removed 1 1/2 cups of mostly potatoes and leeks from the soup.

 

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Give them a little puree in the Mini Quisinart.

 

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Added that back to the pot and simmered for another 30 minutes.

 

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Added 1 cup of half and half and simmered for 10 more minutes and served.

 

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This has got to be the best soup I ever made. I was shocked at how good it was without any meat in it. The wife and child loved it too. I made it Sunday. It was all gone by Tuesday. Wifey wants more.

 

Thanks for watching.

post #2 of 15

that looks awesome!!  Thanks for posting!!!!

post #3 of 15

Great looking soup. That is one of my favorites. 

post #4 of 15

Sounds good to me. I love soup especially this time of year. My wife hates soup. I don't get it.

post #5 of 15

I LOVE potato-leek soup. And in the summer it's amazing chilled as a cold soup (Vichyssoise) if you puree all of it. I make huge batches of it and before I add the cream I freeze it in portions. When I want to serve I just thaw it and stir in the cream.

post #6 of 15
Quote:
Originally Posted by LovinSpoonful View Post

I LOVE potato-leek soup. And in the summer it's amazing chilled as a cold soup (Vichyssoise) if you puree all of it. I make huge batches of it and before I add the cream I freeze it in portions. When I want to serve I just thaw it and stir in the cream.



That sounds pretty delish,  do you have a recipe?

 

post #7 of 15

Well it's getting to be that time of year again.

 

We will all be making soups & chili etc.

 

Yours sure looks like a winner!

post #8 of 15
Thread Starter 

Thanks all. The recipe is quite simple. Basically what's in the pics plus some S&P and garlic powder and 1/2 tsp each of marjoram and thyme. I almost forgot. 2 cups of water when I added the broth and stock.


Edited by alelover - 10/19/11 at 3:31pm
post #9 of 15
Quote:
Originally Posted by BlueBombersfan View Post

That sounds pretty delish,  do you have a recipe?

 

Vichyssoise is one of those classic French recipes that is so simple that it really doesn't change much. This one is pretty straightforward:

 

http://www.epicurious.com/recipes/food/views/Vichyssoise-102030

 

In my mind there are three keys to a really good product: blend the ever lovin' $#*& out of it so you end up with a smooth, velvety soup, make sure it is decently chilled, and taste and adjust salt after you stir in the cream. It needs a good bit of salt to bring out the flavors. I also am sparing with the cream; you want enough to make the soup velvety but no so much that it overpowers the leeks and potatoes.

 

All this said, Alelover's version is the same thing and for a hot soup looks fabulous...they are all variations on a theme

post #10 of 15

Looks good!  It is getting to be the soup time of year, and that is one of my favorites.

 

Good luck and good smoking.

post #11 of 15

Nice Job Scott !!!

 

Looks Beautiful !!!

 

 

Bear

post #12 of 15
Thread Starter 

Thanks guys. We like our soup hot here. I have heard of Potato Leek soup being served cold and velvety. We like some chunks. I thought the half and half amount was perfect. For the first time I think I got lucky . Not gonna change a thing. Why would I? It made the wife happy. th_dunno-1[1].gif

post #13 of 15

That soup looks really good! I love me some potato-leek soup. I add a little bit of sour cream, some milk and caraway seeds and dill to mine. If you wanna experiment, give it a whirl and let me know what you think. Love soup weather....think its 16 bean soup (Goya bag, no seasoning) this weekend. Ill have to post it up.

 

Chris

post #14 of 15
Thread Starter 

Thanks Chris. Caraway sounds like a fine addition to that soup.

post #15 of 15

Thanks to chris i did not miss this one o boy it looks tasty yummy good for a day you feel blue

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