-=> Quoting Bill Swisher to Ruth Haffly <=-

 BS> Title: Leek and Potato Soup

I like this and make it and variations of it fairly often too:

 BS> 500 g  White of leeks, sliced

I add the green parts too instead of chives.

 BS> 40 g  Butter

Bacon fat is nice too.

 BS> 2 l  Water

I prefer 2 parts chicken or ham broth and 1 part milk or light cream
which gets added at the end so that it doesn't boil and curdle.
 
 BS> 2 T  Chopped parsley or chives

Or tarragon.

 BS> Mash or puree

Or leave whole for a chunky chowder and thicken the soup with a roux
instead.

 BS> and correct seasoning

Black pepper.

My last batch of potato and leek chowder had a protein base of piffy
(smoked whitefish jerky) and flaked, hot smoked Arctic char (Roslind
brought it back from a trip to Cambridge Bay) and as a kicker a tsp
of fried Filipino fermented shrimp paste. (I liked it a lot but I
certainly don't expect you will be trying that version though!)


Cheers

Jim


... Frostbite is a small price to pay for winter grilling

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