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Old 11-17-2012, 12:12 PM   #1
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Potato/leek soup

Peel and chop 2 lb.s potatoes, I use Yukon golds. Trim the ends off 1 lbs. leeks then slice the long way and rinse well slice leeks. Put the leeks and potatoes in a saucepan Add enough broth to cover. You will need 8 cups of beef broth in all. Now cook uncovered, over med heat til veggies are tender. With sloted spoon put veggies in blender or F/P and process til smooth, Return pureed veggies to broth. Bring puree to a boil.Remove from heat beat 2 egg yolks and1/2 cup heavy cream working fast mix the egg mixture into the hot soup.. Now stir in 2-tab. fresh chopped parsley. Season with salt and pepper Serve this soup hot with fresh grated parmesan and toasted French or Italian bread and butter.
enjoy,
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Old 11-17-2012, 12:16 PM   #2
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Yummy :) Thank you!
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Old 11-17-2012, 12:32 PM   #3
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I've never cooked with leeks, this sounds wonderful, Ma!
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Old 11-17-2012, 12:43 PM   #4
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Yummy :) Thank you!
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I've never cooked with leeks, this sounds wonderful, Ma!
Welcome
I love leeks mild onion flavor. so good
kades-ma
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Old 11-17-2012, 12:51 PM   #5
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Love Potato-Leek Soup, I only process half the potato though, I like the chunks in my soup.

Thanks, Ma!
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Old 11-17-2012, 01:11 PM   #6
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Love Potato-Leek Soup, I only process half the potato though, I like the chunks in my soup.

Thanks, Ma!
I'll try that too. I love to chew and the chunks will work. Thanks PF
ma
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Old 11-17-2012, 03:29 PM   #7
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This does sound very tasty, I will keep this one for Autumn, thanks Kades
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Old 11-17-2012, 09:18 PM   #8
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This does sound very tasty, I will keep this one for Autumn, thanks Kades
You're welcome when the time comes please enjoy.
kades
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Old 11-18-2012, 12:06 AM   #9
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I am sure we will, thank you
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Old 11-22-2012, 11:03 PM   #10
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I am going to make this soup , it sounds yummy, will let you know how I went, Thanks very much Kade
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Old 09-29-2014, 11:55 AM   #11
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Need to bump this up.

I would like to make the vegan style potato/leek soup, actually egg is ok, but no meat or milk. Also it would be a 24 quart pot to feed about 100 people so I would like to simplify the process as much as possible.

Any advice please.
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Old 09-30-2014, 12:10 AM   #12
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Need to bump this up.

I would like to make the vegan style potato/leek soup, actually egg is ok, but no meat or milk. Also it would be a 24 quart pot to feed about 100 people so I would like to simplify the process as much as possible.

Any advice please.
This recipe is vegan: http://www.discusscooking.com/forums...ml#post1219350

I would make it in batches. The amounts in that recipe makes about 2-2.5 quarts of soup. I've never actually measured how much soup it makes.
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Old 09-30-2014, 07:46 AM   #13
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Thank you. I think I am going to have to skip thus soup. I just do not have time to make it in batches. I have to cook in advance for 3 days, for about 100 people. I will gave no time.

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Old 09-30-2014, 10:30 AM   #14
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ooh, just as soon as i can get me some leeks home, i'm making me a pot of that creamy dreamy leek and potato soup! when i make it, i saute all of the leeks (light green parts included) in two or three Ts of butter for 5-10 mins.--slowly, so's they won't brown. i use chicken or vegetable broth for 1/2 of the liquid, no milk or cream. i do add thyme and marjoram, and parsley, if i have it. i believe it's the salt that brings out the full flavor in this soup, so i'm very careful adding the seasonings in the final stages.
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Old 09-30-2014, 10:50 AM   #15
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Thank you. I think I am going to have to skip thus soup. I just do not have time to make it in batches. I have to cook in advance for 3 days, for about 100 people. I will gave no time.

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I don't think it really needs to be cooked in batches. But, the pureeing of 24 quarts of soup would be a real PITA. I'm not even sure what way would be best. A food mill? Batches & batches in a food processor? A humongo immersion blender? How big a pot would that take unless it was done in two batches?
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Old 09-30-2014, 01:05 PM   #16
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24 quart pot will feed 100 people with some even getting seconds. But pureeing takes too much time. Will just have to stick to making this at home. Thanks.
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beef broth, cream, eggs, leek, potato, recipe, soup

Potato/leek soup Peel and chop 2 lb.s potatoes, I use Yukon golds. Trim the ends off 1 lbs. leeks then slice the long way and rinse well slice leeks. Put the leeks and potatoes in a saucepan Add enough broth to cover. You will need 8 cups of beef broth in all. Now cook uncovered, over med heat til veggies are tender. With sloted spoon put veggies in blender or F/P and process til smooth, Return pureed veggies to broth. Bring puree to a boil.Remove from heat beat 2 egg yolks and1/2 cup heavy cream working fast mix the egg mixture into the hot soup.. Now stir in 2-tab. fresh chopped parsley. Season with salt and pepper Serve this soup hot with fresh grated parmesan and toasted French or Italian bread and butter. enjoy, kades 3 stars 1 reviews
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