Potato Leek Soup
On this page is a recipe for potato leek soup and vichyssoise. These soups are slight variations of my father's excellant potato soup recipe. He also made vichyssoise although I am not sure he knew it by this name.I grew up with this potato soup, I still make it and it is a favorite of mine. I have to admit that for a meatless soup (discounting the chicken broth) it has an excellant taste. The thickening agent for the soup comes from the potatoes themselves. Remember that when potato starch is subjected to a rapid temperature change, it coagulates into miniscule starch balls thus thickening the soup. This happens when room-temperature potatoes are dropped into boiling water.
I probably should mention that in the following recipes I use these abbreviations:- 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
- 'oz' means ounce
| Potato Leek Soup |
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| | | 4 c canned chicken broth | | 4 medium size potatoes, peeled and cut into 1 inch cubes | | 5 fresh leeks, chopped | | 1 onion, finely chopped | | 1 t marjoram | | 2 T parsely | | 1 t salt | | .5 c heavy cream (you can substitute milk) | | 1 T butter | | | | Heat chicken broth to a boil and add salt. Reduce heat to low. Add potatoes, leeks and onions to broth and simmer 20 minutes, covered. | | | | Mash everything in the soup to small pieces with a potato masher. Add marjoram, parsely, cream and butter. Serve | | |
The next recipe for Vichyssoise is basically the same:
| Vichyssoise |
|---|
| | | Make the Potato Leek soup in the first recipe and when done add another teaspoon salt and puree it in a blender. Chill the soup for at least 4 hours and serve cold (if soup is too thick add another half cup of chicken broth to it). | | |
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