- Simply recipes 3 leeks, 2# potatoes, 32oz stock
- Once upon a chef – more of everything, plus cream 4 leeks, 2# potatoes, 56 oz stock
- Martha Stewart 4 shallots, 2.5# potatoes, milk, 6 leeks, 64 oz stock, cream
- Julia Child’s 4-5# potatoes, 3 leeks, cream
- Sunset 3 leeks, 32 oz stock, 3 large pots, half-n-half
I made the Sunset version with 2 very large Yukon golds & 1 average russet – about 2.5#, and without the half-n-half. I was a little underwhelmed by the lack of seasoning, so, working from the Simply Recipes version, I added a half tablespoon of dried French thyme (as well as more sea salt than I’d expect because potatoes) and a quarter cup of chopped fresh Italian parsley, which was just perfect. Also, blending the parsley made the soup be the most beautiful faintly green soup. Bacon makes an extravagant garnish.
not potato leek soup
Seamus Mullen on Simply Ming – lamb meatballs & lamb pilaf with tzatki
Single Serving 