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Potatoes for cream of potato and leek soup?

15 years ago

What types of potatoes would work best? I have a few medium yukon golds left from a bag and some larger white skinned roasting potatoes. I have never made cream of potato soup!

Any help appreciated.

Janet

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Comments (11)

ruthanna_gw
15 years ago
I usuallu use the all-purpose white potatoes.
Fori
15 years ago
I don't know what the BEST potato would be, but I've used white ones, Yukon gold, and red ones. I've probably used russet. I think your potatoes should all be good. Potato leek soup is hard to make bad (and it probably won't be the potato's fault if it is). Mmm.
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Lots of discussions here about all your questions but I'll try to briefly address a couple of them. Density seems to be an issue yet one can pressure process solid tuna, meat loaf and patties with no problems and they are very dense. Not really comparable. They all have very different processing times and different preparation methods. And canning meatloaf? Hotly debated. One can process unpeeled baby red potatoes so why peel for soups? All potatoes are supposed to be peeled prior to canning per the guidelines. It's your choice if you choose to not peel them. No dairy -I get that yet I have seen videos of pressure canning butter. You'll see videos about canning all sorts of things. That doesn't mean they are approved or even should be done. NCHFP is very clear about not canning butter or any dairy products. Some people choose to abide by the tested and approved guidelines, just carefully modify some of the guidelines, some choose to ignore them completely, and some intentionally slam them given their government funded source. The choice is yours. But it's you who has to evaluate the validity of the source of the info. NCHFP or Ball vs. you tube and personal blogs making all sorts of claims. How about subbing non dairy creamer for milk. Is that acceptable? No because they contain thickeners that retard heat penetration. Basically you are trying to generalize from one food/recipe to another and that isn't safe to do because of the different pH, density, and processing times. Each food/recipe has to be evaluated on its own merits. Hope this helps. Dave
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Lpink, I freeze Loaded Baked Potato Soup (Sharon's) with no problems. It's made with milk and uses a roux. I don't freeze green onions/leeks so that ingredient may give a less than ideal result if frozen. But, if the potatoes are not good - your final product (soup) won't be any better than the ingredients used to make the soup. :( Potatoes are cheap, maybe start over with fresh good quality potatoes? /tricia
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Connie, I haven't tried this one, but it sounds really good. It's from Better Homes & Gardens Slow Cooker Meals Smashed Potato Soup Prep: 25 minutes Cook: 8 to 10 hours (low) or 4 to 5 hours (high) Ingredients 3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes 1/2 cup chopped yellow and/or red sweet pepper 1-1/2 teaspoons bottled roasted garlic 1/2 teaspoon ground black pepper 4-1/2 cups chicken broth 1/2 cup whipping cream, half-and-half, or light cream 1 cup shredded cheddar cheese (4 ounces) 1/2 cup thinly sliced green onions Sliced green onions ((optional) Directions 1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all. 2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings. Nutrition Facts Calories243, Total Fat (g)11, Saturated Fat (g)6, Cholesterol (mg)37, Sodium (mg)644, Carbohydrate (g)30, Fiber (g)3, Protein (g)8, Percent Daily Values are based on a 2,000 calorie diet
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Potato soup bland.
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Comments (62)
Jimster, now you've stepped over the line. Remember, I'm Native American, but the other part is Irish. Let's have a bit of respect for my humble potato! Potatoes are not the cause of obesity, it's the stuff you put on them, the gravy, the sour cream, the butter. An average potato has 45% of the daily value for vitamin C, 620 mg potassium, comparable to bananas, spinach and broccoli, trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron and zinc and all for only 110 calories and no fat. And potatoes with the skin on are an excellent source of fiber. In fact, with 2 grams of fiber per serving, a potato equals or exceeds that of many "whole" grain products-whole grain bread, whole wheat pasta and many cereals. Can you tell I love potatoes? (grin) Elery's potato soup is much like Teresa's, with no milk or cream. The potato soup I grew up with was made with items easily grown or produced on the farm, which would be an onion, sauteed in butter, potatoes simmered in a little broth and then mashed and milk added until it was "soup". Salt and pepper to taste. I do agree that our main source of salt is processed food items like canned soup, frozen dinners and specialty meats. Cooking from scratch makes it much easier to control our sodium intake. My Dad was one of those people who salted everything and no amount of salt was too much. I seldom eat processed foods and never salt things like fruit and I always cook potatoes and pasta without salting the water, it used to drive my ex-MIL crazy so I kept doing it. Now I've been on blood pressure meds for several months. Salt doesn't seem to make a difference up or down in my blood pressure and I sure didn't develop high blood pressure because of my salt intake! Annie
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lindac
15 years ago
Russets would be best....they are mealy and puree better than any others.
The long whites, reds and yukon golds all hold their shape more than the russets.
I make creamed potatoes with dill and like the red or long whites for that as the potatoes hold their shape.
But for viccysoise I want something that breaks up easily.
Linda C
ann_t
15 years ago
I always use Russets, although Yukon golds also have a good texture for Potato Leek soup. It is one of my favourite soups.

If you want a good basic recipe try Julia Childs. But is one of those soups that is easy to wing.

Just clean and cut up three or four leeks. Saute them in butter. Add a garlic clove and some fresh chopped thyme. Add 4 or 5 russet potatoes, cut into chunks, chicken broth, salt and pepper, cover and simmer until vegetables are tender. You can puree in the pot using a stick blender, or in a blender. Add some heavy cream and serve.
Terri_PacNW
15 years ago
I love potatoes..I'll use whatever I have..I've even made a potato soup out of leftover twice baked blue potato bites..it's wasn't the most interesting color..LOL but boy was it good!!!

Use whatever you have Janet...
Really...the yukon's will cook way down and help thicken the soup!

My new favorite potato is German Butterball..I get them from a local farmer that supplies my Healthy Living Co op. They are a golden fleshed potato with a thin skin, but with a little "texture" to the skin....kinda like a "thin" skinned russet.

Mountain Rose potatoes are good too..and are a pinky blush inside and have a gorgeous rosy red skin.
Bumblebeez SC Zone 7
15 years ago
I made a leek and potato soup the other day...and used too much of the dark green parts of the leek and the soup turned out pea green. Just a thought! It was unappetizing.
sands99
15 years ago
I just made potato leek last night [I do make it many times a yr in winter] and I totally improvised - used Eastern white taters and since I have but one leek I added an onion and a big shallot. I use a half lb of bacon, I chop in 1/2 inch pcs with my kitchen shears, remove, then saute the leeks in the bacon fat, remove, add broth and sliced potatoes, simmer to tender add spices and herbs, leeks and bacon, stick blend then add half and half [I use fat free and it's fine] and a dollop of sour cream.

I can actually knock it out in
chase_gw
15 years ago
I use Yukon Gold, Regular white and Russets for my soup and they all work just fine. Here is my all time favourite recipe. I love this soup and it is so easy. You can leave out the blue cheese but why would you! LOL

Potato Leek And Stilton Soup

1 Tbsp butter
1 shallot chopped finely
1 cup leeks thinly sliced ( I only use the white and a wee bit of the green)
1 cup potato diced
2 cups chicken stock
1 to 1 1/2 cups cream
salt and pepperto taste
pinch nutmeg
few drops lemon juice
2 oz stilton or other blue cheese

Melt butter, add shallot and leek cooking until soft but not browned.

Heat the chicken stock and add to the leeks, add the potatoes. Cook until potatoes are just tender. Cool and puree in the food processor. Separately heat and reduce the cream. Stir in the blended leek mixture.
Bring to a gentle boil. Add seasonings and lemon juice.

Pour into bowls and top each with 1/2 ounce crumbled Stilton. ( I add the cheese to the actual soup with the lemon juice and seasonings)
annie1992
15 years ago
I also use whatever is on hand and I don't have a recipe really. My method is much like Ann T's, except that I use a potato masher to break up the potatoes, I like a few chunks left, and I never have cream on hand so I just use milk. If I'm feeling particularly expansive, I'll sprinkle some crunchy bacon pieces on top.....

Like everyone else, I just use whatever potaotes I have on hand, they're all good, but because I like the stuff a bit chunky, I like Red Pontiacs the best.

Annie
ann_t
15 years ago
I forgot to mention that I add fresh chopped chives just before serving. Great cold or hot.

Ann
sands99
15 years ago
Chase I am *so* making that next time around and Ann, I always add chives too, I love 'em.

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