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Jennifer F.
Posts:
3,998
From:
moreno valley,ca
Registered:
6/11/07
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(13 of 13)
Nov 1, 2009 4:25 PM
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Leeks are really good in soup. They are pretty mild, like Scott said.
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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scott eggers
Posts:
1,036
From:
Chicago
Registered:
8/25/07
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(12 of 13)
Oct 30, 2009 10:17 PM
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MommyMo,
They have a mild onion taste and are great in potato soup.
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MommyMo
Posts:
185
From:
Texas
Registered:
3/2/09
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(11 of 13)
Oct 30, 2009 10:05 PM
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What do leeks taste like? They're in the allium family like onions, right? I figure they're similar to onions but are they strong or mild? I wanted to try and make some classic potato and leek soup but I don't want to tackle it until I know more about them (don't want to overdo the leek or under do it!)
--
Worries go down better with soup. ~Jewish Proverb
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C (P) S
Posts:
4,537
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(10 of 13)
Oct 27, 2009 2:36 PM
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> Oh, Scott! I have a recipe very similar to this and it's a huge hit around here. The only thing about MY recipe is that I have to bake the potatoes first and I just don't always have time for that. I'm going to give this one a whirl. Thanks for sharing!!
>
> ~Shan
I find if I'm gona use them in something (rather than just serve them as baked) I bake them in the microwave......when done take out and wrap in alum. foil for awhile (to set up good) and then make the baked potato soup.
Therefore this part can really be done the day before when you have sometime to do it, and they are ready for you to use when you are ready for them in your soup, the next day or so (store in frig until needed).
Cin(\0/)
God is so big He can cover the whole world with his Love
~~~~and so small He can curl up inside your heart~~~~
--
Edited by 2932550 at Oct 27, 2009 1:39 PM CDT
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Shan Triggs
Posts:
1,549
Registered:
10/3/06
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(9 of 13)
Oct 27, 2009 2:30 PM
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Oh, Scott! I have a recipe very similar to this and it's a huge hit around here. The only thing about MY recipe is that I have to bake the potatoes first and I just don't always have time for that. I'm going to give this one a whirl. Thanks for sharing!!
~Shan
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scott eggers
Posts:
1,036
From:
Chicago
Registered:
8/25/07
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(8 of 13)
Oct 27, 2009 12:15 AM
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Potato Soup
1 tablespoon olive oil
2 cups chopped onions or leeks (leeks work best but are expensive, onions work well)
6 cups potatoes, peeled and diced (If I use gold I don't peel)
6-8 cups chicken or vegetable stock
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
1 Cup half and half or evaporated milk
I Cup cheese (optional)
Bacon cooked and crumbled - as much as you like
Heat oil in a large stock pot over medium high heat; add onions or leeks and saute until slightly softened. Add potatoes, stock, thyme, salt and pepper and simmer until vegetables are tender. Puree in the blender or using a stick blender in the pot. Add cheese and bacon if using. Add half and half, and stir to combine. Adjust seasoning.
Variation:
Add a bag of coleslaw to the stock in a separate pot and cook until soft (add a few caraway seeds if you like, I do). Remove slaw (I remove the caraway seeds) and add after the half and half. Potatoes and cabbage go well together (yes I'm German).
One of these times I plan on cooking the leeks and cabbage together and just adding them after I puree the soup
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Hey Lisa
Posts:
2,208
From:
Oregon
Registered:
9/27/06
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(7 of 13)
Oct 13, 2009 5:39 PM
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Oh my Goodness this sounds good right now. It's suddenly so chilly I broke out the flannel sheets this past weekend. Soups, stews, and roasts are sounding better all the time. I love potato soup and will have to make this one really soon.
No matter how many this recipe is suggested to serve, I can bet my boys (including my husband in that description LOL) will demolish it in no time.
Thanks for sharing and welcome to the Table!
--
Lisa
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Gibber12
Posts:
64
Registered:
9/20/09
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(6 of 13)
Oct 13, 2009 3:54 PM
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I... LOVE... POTATO... SOUP!!!!!! Yummers, this sounds great! I'm also interested in knowing how many this serves, do tell! And many thanks for sharing!
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MommyMo
Posts:
185
From:
Texas
Registered:
3/2/09
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(5 of 13)
Oct 12, 2009 5:40 PM
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Oooh this looks like something I can make a huge pot of and give out to my family.
--
Worries go down better with soup. ~Jewish Proverb
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Janet S.
Posts:
1,527
From:
Canada
Registered:
8/16/05
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(4 of 13)
Oct 11, 2009 10:34 AM
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Hi Pammap, cold weather has definitely arrived here, and hearty soups are sounding so appealing. About how many would your soup serve, and do you think this would reheat well?
Glad you could join us here in the Campbell's forum! • Janet
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C (P) S
Posts:
4,537
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(3 of 13)
Oct 9, 2009 9:42 PM
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Pammap & Bogiemom.....welcome to the table. Hope you enjoy posting with us.
Good recipe.
--
Cin(\0/)
God is so big He can cover the whole world with his Love
~~~~and so small He can curl up inside your heart~~~~
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Bogiemom
Posts:
25
Registered:
10/5/09
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(2 of 13)
Oct 9, 2009 6:32 PM
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Wow! This looks and sounds yummy! I can't wait to try it!
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Pammap
Posts:
1
From:
Orlando
Registered:
10/9/09
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(1 of 13)
Oct 9, 2009 3:35 PM
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Cold Weather is approaching!
1 5lb bag Potatoes, peeled and cut in bite size
4-6 cups Chicken Broth (to cover potatoes)
1 can Cream of Chicken
2 TBsp Dried Minced Onion
Salt and pepper to taste
1 8oz Cream Cheese
1 Package Bacon Cooked and Crumbled
1 Bundle Green Onion chopped
1 Package Shredded Sharp Cheddar Cheese
Put Cream Cheese in a bowl to soften while Potatoes Cook.
Put cut & peeled Potatoes in pot add Chicken Broth to just cover, save rest of Chicken Broth for another use. Add 1 can of Cream of Chicken, mix well. Add minced Onion. Bring to a boil until Potatoes are done. About 30-45 min. Ladle some of the liquid from the Potatoes mixture into the bowl with cream cheese, whisk until smooth. Then Pour into Potato Mixture stir gently till incorporated.
Ladle into bowls, let everyone put their toppings on, Enjoy!
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