Comments on: Potato and Leek Soup

By: Calvin

Calvin — Thu, 25 Mar 2010 19:09:12 +0000

How much does this make, volume-wise or # of servings?

By: Gardener

Gardener — Wed, 24 Mar 2010 21:26:49 +0000

Excellent work on this article. It makes for an interesting and Thoughtful read.

By: HS

HS — Mon, 25 Jan 2010 19:41:15 +0000

Gritty means you didn’t wash the leeks properly. You need to cut them lengthwise and then slice them. After you cut them put them in a bowl of cold water, swish around and rinse.

By: Robyn

Robyn — Thu, 12 Nov 2009 18:21:20 +0000

Scott….I have been making soups with my grandmother since I was 7 years old, and the main thing she always told me….If you have a recipe follow it, and great soup takes alot of time and patience….Try it again.

By: Luke

Luke — Thu, 29 Oct 2009 19:40:41 +0000

It sounds like the leeks may not have been cleaned all the way. They are REALLY dirty. You have to really pry them open and make sure you get all the dirt out of them.

By: Scott

Scott — Thu, 29 Oct 2009 18:13:30 +0000

I tried to make a Potato Leak soup yesterday – it was terrible. It turned out gritty – I used cilantro and leaks, not sure which one was the culprit. I used a blender to blend the cooked ingredients together – it was so thick that my 1000 Watt commercial blender started burning – smoke came out of it and then the fuse blew. I suck at making potato leak soup!!!!

By: Katya

Katya — Mon, 26 Oct 2009 01:29:06 +0000

Matt likes to say that ‘soup is a beverage,’ much as he likes it–I should remember the salmon plan, maybe it also works with shrimp. One way or another, we have several jars of seasonal pureed soup (cauliflower, sweet potato carrot) to work through, so we’ll have to do something.

By: Luke

Luke — Tue, 20 Oct 2009 02:52:04 +0000

Fully pureeing it and adding salmon sounds like a great idea! Next time we are going to have to make a double batch… we finished this one off really quickly!

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Tue, 20 Oct 2009 01:03:57 +0000

This is one of my all-time favorite soups. I like to blend mine to a smooth puree, and freeze it to use as a base for other soups; it’s especially delicious with chunks of grilled salmon floating in it.