THE ORIGINAL ‘RECEIPT’

LEEK AND POTATO SOUP.   – Cut eight fine leeks into pieces an inch long;  peel and slice an equal quantity (by measurement, not number) of mealy, white potatoes;  set them on the fire in a saucepan with water, salt and pepper.  Boil until the leeks are quite tender, and the potatoes can be crushed.  Add a good lump of butter.  Put a few very thin slices of bread at the bottom of the soup tureen.  Pour soup over and serve.

~Karn, W. A. (Druggist). The Art of Cooking Made Easy. Woodstock: 1903.

THE UPDATED RECIPE

• 1 ¾ c. leeks
• 1 ¾ c. mealy potatoes
• 2 c. cold water OR 2 c. vegetable stock
• salt and pepper to taste
• 1 Tb. butter
• optional garnishes: cheese, chives, bits of bacon, fried bread, or a drizzle of olive oil.

Use this recipe, following the above proportions, to make whatever quantity you prefer.  The amounts stated will yield two generous servings.

Clean and trim the leeks, and cut them into inch-long pieces.  Peel and thinly slice the potatoes.

Put the vegetables in a saucepan with the cold water or stock, and season with salt and pepper.

Cook over medium heat, so that it boils gently, for approximately 25 minutes, or until the leeks are tender, and the potatoes begin to crumble and thicken the stock.

Add the butter, and pour the soup over thin slices of crusty bread, when serving, if desired. Or top with garnishes such as cheese, chives, bits of bacon, fried bread, or a drizzle of olive oil.

This is the rustic version, with whole bits of potatoes and leeks. If you prefer a creamier soup, you can blend the soup with either an immersion blender or a regular blender.

This is fresh-tasting and flavourful, and easily prepared.  Serve it piping hot.

A note from Patricia: The weather is cooling down which is putting me in the mood to get cozy, and this usually means making some homemade soups. This extremely simple soup was next on my list to try, and it’s no surprise that the simplest of meals are often the tastiest, especially when the ingredients are in season. Right now at the farmer’s markets and in the stores, leeks and potatoes are a-plenty, and this vegetarian soup is healthy and really satisfies. I used vegetable broth instead of just plain water, and I made two versions of the soup – a more rustic one with all of the chunky bits of potato and leek, and I blended the other one into a creamy soup (without the cream!). For both versions, I garnished them with a bit of cheddar cheese, fresh chives, and some fried bread. While both were delightful and soooo flavourful, I loved the creamy version the best. This soup freezes well, and so I packaged all of it up to enjoy over and over in the coming weeks.

Soup should be sipped from the side of the spoon and without noise.

~Varney, Almon C. Our Homes and Their Adornments. Detroit: J.C. Chilton & Co., 1883.

It is considered vulgar to take fish or soup twice. The reason for not being helped twice to fish or soup at a large dinner party – is because by so doing you keep three parts of the company staring at you whilst waiting for the second course, which is spoiling, much to the annoyance of the mistress of the house. The selfish greediness, therefore, of so doing constitutes its vulgarity.

~ Day, Charles William. The American Ladies and Gentleman’s Manual of Elegance, Fashion, and True Politeness. Auburn: Alden, Beardsley & Co., 1854.