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That would add a nice note and you certainly wouldn't need to simmer the soup quite so long. Most of the simmering time is for the benefit of the leeks, not the potatoes.
Posted by: Barrett | February 21, 2004 7:01 AM
I found out how to say leek in Italian (porri--leeks), so now I am on my way to making this lovely dish! Thanks Barrett!
Jackie
Posted by: Paul's Sister | March 8, 2004 12:48 PM
Good news, Jackie! Good luck. I make this more than anything else I cook. It's a great warmer-up in the winter and serves well cold in the summer.
Posted by: barrett | March 8, 2004 4:06 PM
I love to make this soup, but mine is somewhat different in that I don't blend the soup or add any dairy. It's wonderful! Even so, it's nice to see a different sort of recipe! :)
Posted by: Trish | July 21, 2004 11:15 AM
...how about using instant potato flakes, after boiling the leeks (slivered really thin) in veggie/chicken broth, w/butter & crushed garlic...then add 1/2 & 1/2, S&P, maybe a pinch celantro or chives?
Posted by: Carol Caster | January 27, 2005 9:48 AM
Recipe sounds great! Would you share your recipe for vegetable stock? I looked online and found too much conflicting information.
Posted by: Inna | January 1, 2006 3:38 AM