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Mar 25, 2014 10:02 AM

large quantity potato leek soup

I would like a reliable and affordable recipe for potato leek soup for 60-80 persond

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    1. re: LindaWhit

      the people at must have better knife skills than i.
      according to their recipe, it takes them less than 20 minutes to peel and dice 5 lbs of potatos.

      maybe i should take a class. . . .

      1. re: westsidegal

        I'm assuming that's the person who input the recipe. I rarely look at prep time, unless I'm unfamiliar with the ingredient/recipe.

      1. re: rudeboy

        That depends on where you are. In Nashville they'd run a few dollars EACH; here in SoCal they're less than a dollar generally, much less in the Asian markets. When I make potato-leek soup I figure on equal money for both vegetables.

        1. re: rudeboy

          Hard to make a Leek Soup with out Leeks. Unless you have very laxed ethics.

          1. re: chefj

            "I'll have a cheeseburger, hold the cheese....:)"

              1. re: chefj

                My response was supposed to be humorous. Thanks Will Owen for your response. They are expensive here, so the OP's request for affordable does not equal leeks to me. And of couurse my ethics are lax, but not so much that I would actually omit leeks from potato leek soup. Come on chefj.

                Agree on the asian market.

                I was reading a recipe a few years ago that called for "as many leeks as you can afford." That's why I tried to grow leeks a few years ago, but they came out pencil thin.

                1. re: rudeboy

                  Of course your humorous tone was undetectable since it was written. And not only to me.

                  1. re: chefj

                    My screen shows the humorous font.

                    1. re: chefj

                      OK Agnes - I'll use the humorous font next time for those who need that for subtlety. Obviously it is a circular reference to omit one of the two items essential to a dish. I think that the humor was evident. And not only to me. Giggling now in fact ;-)

          2. I used to make potato leek soup in a 32 quart stock pot a little more than 3/4 full, so about 25 quarts or so. This is about 100 cups, good for about 65 12-ounce bowls.

            FWIW, heres the recipe...

            6 leeks cut in a cross pattern and sliced thin.

            ~10lb potatoes

            1 bottle Bovril chicken broth (or use stock)


            butter (or margerine)

            pint 35% cooking cream

            1 large onion chopped fine

            ~2TBL thyme (ground, powder form)

            pinch cayenne

            Saute leeks in PLENTY of butter, do not brown.

            Add water to 3/4 full (in 32qt stock pot), add Bovril, bring to boil.

            Chop potatoes, add to pot.

            In a separate pan, melt plenty of butter (about 1/2 pound for a roux) and saute onion until soft, do not brown.

            Add flour for a thick roux consistency, shut heat (do not brown roux).

            When potatoes are done (soft):

            ladle out some roux into a mixing bowl, whisk in broth until you get a thick slurry, stir into stock pot. Repeat until you almost get desired consistency in soup. In last roux/soup batch, whisk in thyme, cayenne, and cream.

            Stir into soup.

            Salt to taste.

            I dunno,
            bunch of leeks, $5 in autumn...maybe $2 each other times? say $12.
            10lb potato $5
            Bovril $6
            flour $2
            pound of butter $5
            cooking cream $5
            onion 50c
            seasonings 50c

            Less than $40 or about 65c per portion, cheaper if you get stuff on sale. Don't know if you consider this affordable or not.