Need fast advice for a Leek and Potato Soup

[Lochina]

Water or chicken broth as liquid (Julia Child says water)? Cook only in butter or add some pork fat? How do you make your leek and potato soup?

I'm hoping to make this soup in the next hour, so fast responses appreciated--thanks!

[Busboy]

I prefer broth. Pork fat sounds lovely, or maybe through a chunk of bacon in the soup as it simmer. Whatever sounds best to you.

[Smithy]

Broth and a touch of dry white wine (sauvignon blanc is my standby) or dry vermouth. Bacon. Fry up the bacon (or use other pork fat), pull out the bacon bits, soften the leeks in the fat, brown the potato chunks slightly, stir in the alcohol, stir in the broth, let it all simmer until potatoes are done and the soup is starting to thicken. Smooth in some half-and-half, but don't let it boil. Add the bacon bits back in, or use as garnish once the soup is in the bowls. Salt, pepper to taste. A bit of chopped parsley never hurts.

Good luck! Let us know what you do, and how it turns out!

Nancy

[Gifted Gourmet]

I have used both chicken broth and water for this reason: if I plan to "finish" with a bit of cream, I use the water ..because I keep a kosher kitchen actually ... and I do like the results .. plus adding a bunch of fresh watercress at the very last minute ... enhances the potato flavors.

But when it can be served with a meat meal, I use chicken broth ... which us equally good .. the pork fat, obviously, is not an option for me, but sounds interesting nonetheless ...

[EdS]

I like it made with water. Garnish with a generous swirl of creme fraiche.

[Carolyn Tillie]

I'm a broth-only kinda gal -- and while I don't keep kosher, I tend to keep the pork fat out only because it seems to have more longevity in the fridge without it. Once pork is in a soup, it seems to strengthen in that particular flavor after a day or two.

I also finish with sherry and freshly chopped chives, a la minute.