On 30 Aug 2007 17:25:54 GMT, Ken Knecht <kenk6600@gmail.com> rummaged
among random neurons and opined:

>Anyone have a potato soup recipe they enjoy? I've looked on-line and in
>my cookbooks but haven't seen anything that sounds very good. There was a
>potato, ham, butter bean, celery soup posted here a week or so ago.
>Tasted very good fresh-made but IMHO not good at all reheated, Unusual
>for soup.
>
>Prefer vegetarian but if it includes meat so be it.

We love James Beard's version:

@@@@@ Now You're Cooking! Export Format

Leek And Potato Soup

soups and stews

5 leeks
3 tablespoons butter
3 cups potatoes; diced
1 quart chicken broth
2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour

Wash the leeks, split them lengthwise, and cut into thin slices after
removing all sand. Saute in 3 tablespoons butter in a large skillet
for
about 4 mins. Add the potatoes and the broth and bring to a boil. Boil
for
2 mins. Reduce heat and simmer until potatoes are tender. Season to
taste
with salt, cayenne and nutmeg. Strain out the vegetables and puree in
food
processor. Return to the broth. Melt 2 tablespoons butter in a
saucepan
over low heat and stir in the flour. Add 1 1/2 cups of the broth and
bolend
well until the mixture thickens. Return to the kettle and stir until
soup
comes to a boil.

Vichyssoise variation:

Prepare soup as above and allow it to cool. Add 1 1/2 cups heavy
cream and
blend well. Chill in refrigerator. Serve chilled.

- - - - - - - - - - - - - - - - - -

Contributor: James Beard

Yield: 4 servings

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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