11 Feb 2011, 2:44am
Of Food and Love recipes:


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  • Of Food And Love: Potato Leek Soup!

    Talk about one of the most tummy tickling recipes, ever.  My family loves this.
    When I first checked out the Julia Child recipe book at the library, I spent some time filtering through each section.  There are sections with sub-sections.  So, in other words, a lot of recipes.  This particular soup is what she calls a “versatile soup base” and I couldn’t agree more.
    You are at liberty to add what ever types of vegetables you like to accompany your potatoes.  Yum!

    We chose carrots
    and celery and onions
    I had some leek already chopped and frozen so I pulled that out and dumped it into the soup base.
    Chopped my potatoes
    And in a little under an hour we had the most fabulous of soups.  So easy and perfect for a light dinner.  The recipe does say to run it through a food mill, I’d be hard pressed to believe that ANY of us have food mills…so, I just let my veggies be.  The soup’s taste factor isn’t affected.
    Julia recommends a salad, cheese and fruit to accompany.  I made a salad with the best vinaigrette.  That recipe is a must share, too.
    This soup is basically — water, salt and veggies.  That’s it. Oh, and a little whipping cream for color…
    My little two year old makes little *mmm-nummy* sounds when she eats this…so does my four year old.
    Of course, we pray for our meals but when you wanna eat, you gotta eat.
    (Roma sneaking a spoonful while Cylas prays)
    Heads Hands down, our favorite of soup of soups
    And now for the recipe courtesy of Mrs. Child
    Potage Parmentier
    [Leek or Onion and Potato Soup]
    For about 2 quarts serving 6 to 8 people
    A 3- to 4-quart saucepan or pressure cooker
    3 to 4 cups or 1 lb. peeled potatoes, sliced or diced
    3 cups or 1 lb.. thinly sliced leeks including the tender
    green; or yellow onions
    2 quarts of water
    1 Tb salt
    Either simmer the vegetables, water, and salt together partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.
    Mash the vegetables in the soup with a fork, or pass the soup through a food mill.  Correct seasoning.
    (*) Set aside uncovered until just before serving, then reheat to the simmer.
    4 to 6 Tb whipping cream
    or 2 to 3 Tb softened butter
    2 to 3 Tb minced parsley or chives
    Off heat and just before serving, stir in the cream or butter by spoonfuls.  Pour into a tureen or soup cups and decorate with herbs.
     Once again, pleasantly pleased by the simplicity of her recipes.  It is important to pay attention to small details like simmer, because if you don’t your potatoes will be mushy and not in the proper form.  Enjoy!

    [...] Skillet Potato Leek Soup  (for this recipe use what ever veggies you have on hand it will work) Irish Potato Casserole [...]

    [...] Skillet Potato Leek Soup (for this recipe use what ever veggies you have on hand it will work) Irish Potato Casserole [...]

    I trying this soup today, it smells good. I want to find some simple but tasty soup recipes for the time I am out of it after surgery. Can this soup be frozen? Do you put the cream and butter in the individual e bowel or in the entire kettle? How does so little cream make it look so pretty?

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