Recipe: Hearty leek and potato soup
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Date: 2022-12-09
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Comments and reviews: 14
Evelyn
Hi Adam autumn leek and potato soup is actually a recipe from Alsace=Lorraine getting into geopolitics here. My mum was born in Berlin in 1927 and the only survivor of her jewish family, She met and married my amazing Dad -- she was pretty amazing too --in Canada. The potatoes are chunky the leeks keep their greens you start with a pork hock and, polite german citizens out there may cavil but this is also how you start German lentil soup eaten oth new year; s eve to help with hangovers, Don't shoot me I'll just bring up Auchwizch and pretend I'm Faulty Towers.
Eva my mum started with a mirepoix and 3 bay leaves thyme tied up with string and it's cheap and easy. The rest. what you demonstrated I make my own vegan stock just because but it's important that the pork hock be there on medium throughout this process which is not complicated, ignore me. Takes about 45 minutes on stove on medium (visible simmer) Then shred bits of pork after using immersion blender,
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Hi Adam autumn leek and potato soup is actually a recipe from Alsace=Lorraine getting into geopolitics here. My mum was born in Berlin in 1927 and the only survivor of her jewish family, She met and married my amazing Dad -- she was pretty amazing too --in Canada. The potatoes are chunky the leeks keep their greens you start with a pork hock and, polite german citizens out there may cavil but this is also how you start German lentil soup eaten oth new year; s eve to help with hangovers, Don't shoot me I'll just bring up Auchwizch and pretend I'm Faulty Towers.
Eva my mum started with a mirepoix and 3 bay leaves thyme tied up with string and it's cheap and easy. The rest. what you demonstrated I make my own vegan stock just because but it's important that the pork hock be there on medium throughout this process which is not complicated, ignore me. Takes about 45 minutes on stove on medium (visible simmer) Then shred bits of pork after using immersion blender,
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GJSelect
The only thing I can think of that would be bad about chopping leaks before you wash them is potentially dulling your knife with sand and hard elements; for most people that might be a problem if they're not accustomed to sharpening their knives and want to keep them sharp, which I'm kind of a stickler for. I bought a dollar store knife that was amazingly sharp nine months ago and it's still retains 40% of its sharpness and it's still sharper than any dollar store knife I can find to this day.
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The only thing I can think of that would be bad about chopping leaks before you wash them is potentially dulling your knife with sand and hard elements; for most people that might be a problem if they're not accustomed to sharpening their knives and want to keep them sharp, which I'm kind of a stickler for. I bought a dollar store knife that was amazingly sharp nine months ago and it's still retains 40% of its sharpness and it's still sharper than any dollar store knife I can find to this day.
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Nicholas
You're diminishing that leeky flavor by soaking them in the water the way you do. by cutting them first you have exposed the juices inside the leek, and soaking them in water (albeit for a short time) allows those juices to seep into the water that ultimately gets left behind. While you got rid of the sand, you will notice how discolored the water is (that is all flavor from the leeks. A simple cursory rinse would do.
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You're diminishing that leeky flavor by soaking them in the water the way you do. by cutting them first you have exposed the juices inside the leek, and soaking them in water (albeit for a short time) allows those juices to seep into the water that ultimately gets left behind. While you got rid of the sand, you will notice how discolored the water is (that is all flavor from the leeks. A simple cursory rinse would do.
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Elijs
Pureed soups are really good for using up bags of frozen veg (which almost never taste good when sauteed, or re-heated or re-boiled in soups in whole chunk form); in most cases you can even skip potatoes and puree the frozen veg + a teaspoon or two of psyllium husk (or chia, or okra, or anything else that makes things goopy) for a good-enough texture. Some herbs afterwards, meatballs if you're fancy, and soup is good.
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Pureed soups are really good for using up bags of frozen veg (which almost never taste good when sauteed, or re-heated or re-boiled in soups in whole chunk form); in most cases you can even skip potatoes and puree the frozen veg + a teaspoon or two of psyllium husk (or chia, or okra, or anything else that makes things goopy) for a good-enough texture. Some herbs afterwards, meatballs if you're fancy, and soup is good.
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NATIK
This video is a perfect example of why I like Adam Ragusea's stuff. The whole The correct is X, but I like to do Y for such and such reasons. It's how I cook as well. I almost always modify recipes to personal tastes and I loathe listening to cooks who scream about there being only one way to do things.
Acknowledging the correct way and suggesting another way gets us the best of both worlds.
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This video is a perfect example of why I like Adam Ragusea's stuff. The whole The correct is X, but I like to do Y for such and such reasons. It's how I cook as well. I almost always modify recipes to personal tastes and I loathe listening to cooks who scream about there being only one way to do things.
Acknowledging the correct way and suggesting another way gets us the best of both worlds.
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Karim
This actually makes me think of a swiss dish (from the french speaking region, more specifically canton de Vaud) called papet vaudois, the four ingredients are basically the same (sausage (but cabbage sausage, typical from there) and a mix of potatoes, leeks and cream)! You don't eat it everyday because you'd get fat in no time haha but you should try making it sometime!
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This actually makes me think of a swiss dish (from the french speaking region, more specifically canton de Vaud) called papet vaudois, the four ingredients are basically the same (sausage (but cabbage sausage, typical from there) and a mix of potatoes, leeks and cream)! You don't eat it everyday because you'd get fat in no time haha but you should try making it sometime!
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TheVexinator
This is how I have made it for our family get together, it's been a hit for years. The expanded flavor from the spiced sausage (always better soup the next day) along with using both the green and white parts of the leeks, and getting a mixture of potato textures (both creamy and some chunks) makes it stand out from traditional potato leek soups.
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This is how I have made it for our family get together, it's been a hit for years. The expanded flavor from the spiced sausage (always better soup the next day) along with using both the green and white parts of the leeks, and getting a mixture of potato textures (both creamy and some chunks) makes it stand out from traditional potato leek soups.
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Chris23399
Hey Adam, I've never tasted leek soup myself (might try this recepe. But if you enjoy this I would recommend you try making split pea soup. Its a thick hearty soup like this leek soup and I think you'll enjoy it, aspecially in the winter season. Try it! I recommend the Dutch traditional recepe. If you want me to send you my recepe let me know!
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Hey Adam, I've never tasted leek soup myself (might try this recepe. But if you enjoy this I would recommend you try making split pea soup. Its a thick hearty soup like this leek soup and I think you'll enjoy it, aspecially in the winter season. Try it! I recommend the Dutch traditional recepe. If you want me to send you my recepe let me know!
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AngryPotato
I once learnt a similar Irish soup - it's also based on meat chunks (white sausage, leek, stock and milk (instead of cream, but the main difference would be using oat flakes instead of potatoes. Some members of my family were disgusted by a savory, leeky-sausage'y oatmeal, but I think it tastes great! :)
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I once learnt a similar Irish soup - it's also based on meat chunks (white sausage, leek, stock and milk (instead of cream, but the main difference would be using oat flakes instead of potatoes. Some members of my family were disgusted by a savory, leeky-sausage'y oatmeal, but I think it tastes great! :)
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teslaClesDeviant
Love potato leek soup and the salami sounds amazing with it, making this soon. Also, If you don't like potato skins cooked in soups, you can fry them crisp and garnish with the soup. Nutrition and H E T E R O G E N I E T Y. though i guess you're adding a few more calories from oil lol.
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Love potato leek soup and the salami sounds amazing with it, making this soon. Also, If you don't like potato skins cooked in soups, you can fry them crisp and garnish with the soup. Nutrition and H E T E R O G E N I E T Y. though i guess you're adding a few more calories from oil lol.
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Declan
Great video, I have a similar soup in my go-to repertoire, and its honestly so awesome. Question for you: what are your thoughts, in the context of being a home cook, on using veggie peels and trim to make stock? Worth it? I've been experimenting a bit and I've had pretty good results so far.
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Great video, I have a similar soup in my go-to repertoire, and its honestly so awesome. Question for you: what are your thoughts, in the context of being a home cook, on using veggie peels and trim to make stock? Worth it? I've been experimenting a bit and I've had pretty good results so far.
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Rykehuss
3: 15 Hello, boiling? Simmering? Then 10 seconds later you talk about water evaporating? Which is it. Also you can just scoop out some soup, run it through a sieve to get rid of excess liquid quickly and without further cooking. Maybe you were thinking of salt instead of liquid
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3: 15 Hello, boiling? Simmering? Then 10 seconds later you talk about water evaporating? Which is it. Also you can just scoop out some soup, run it through a sieve to get rid of excess liquid quickly and without further cooking. Maybe you were thinking of salt instead of liquid
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Reahs
I actually made this in school when we had an assignment to make up our own meal for less than 2 but I used a bean mix instead of salami and a vegetable bouillon cube.
I also like to keep a hard stirr on the soup to thicken it (potato cubes slightly dissolve.
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I actually made this in school when we had an assignment to make up our own meal for less than 2 but I used a bean mix instead of salami and a vegetable bouillon cube.
I also like to keep a hard stirr on the soup to thicken it (potato cubes slightly dissolve.
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CarlAshnikov
We have a lot of similar recipes in Germany, a classic is Leek and Cheese soup (sometimes with some ground meat, you basically replace the cream with processed cheese and let it slowly melt in, Im not a big fan of processed cheese but this soup is a banger
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We have a lot of similar recipes in Germany, a classic is Leek and Cheese soup (sometimes with some ground meat, you basically replace the cream with processed cheese and let it slowly melt in, Im not a big fan of processed cheese but this soup is a banger
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