Even south of the equator it’s probably too early to get that first frost.

Potato leek soup with hour old bread. The extra color is Scotch bonnet curry pepper sauce.

When cooking this the leaks and potatoes are done at the same time. I’m cooking in turkey stock and I don’t want to waste it so the bare minimum is used. Once the heat is applied the leeks collapse and there is enough liquid to cook the potatoes.

You can see after the leeks loosen up. Note that there is no risk of boilover because the leeks stop the foam.

Bread. Tasty bread. Leeks were free. Potatoes on sale. Stock was free from a free turkey. Flour for bread was free. Total cost per person: like $0.80 How much of you paid for everything: $2.60 Can you order this anywhere? Probably.

That’s a lie. You might need to add enough nutmeg and spice.

Nutmeg, salt, pepper, red pepper flakes, pepper sauce. I almost always go with heavy cream.

Cream. Definitely cream.

Rigas? In this economy?

It’s obviously Potato Leek soup, but my good gosh, you gotta sauteed those Leeks in oil or butter first, friend. Straight boiling like this (especially since you used the dark green bits) leaves a bitter and acrid flavor as all Alliums will if not sauteed first. They’ll also give you gas

Man, I love potatoes and those look awesome. Would it surprise you to learn that my beard is red (but not my hair) and I have Irish ancestry? Haha! You’re racist!

I have made this for decades. Never once did it ever have a hint of bitter or acrid. Are you adding cream? Are you using homemade salt free stock?

You may want to try it by sauteing first to see the difference. It’s about chemistry, and there’s a reason why every culinary school will instruct students to sautee first when it comes to Alliums.

Here’s a decent read on it: https://www.seriouseats.com/ask-the-food-lab-do-i-need-to-saute-vegetables-when-starting-a-stew

If you want a super deep-dive: https://www.sciencedirect.com/science/article/abs/pii/B9781845691837500111

But really if you like the way you’re doing it, keep on keeping on. Not trying to change your mind, just saying there’s a reason people do things a certain way when cooking

I want you to know up front that you came to my post to open your mouth. I didn’t come to yours.

Your first link is very specific that if a recipe calls for sauteing then you shouldn’t skip that step. Your first link is not specific to creamed soups and is a general guideline. This recipe doesn’t call for it. It didn’t call for it the first time I made it 20 years ago and nothing has changed since.

Are there versions that do call for it? Yes. And people are welcome to make them.

The first link mentions long cooking but isn’t explicit about how long of long. This recipe is about 20 minutes. Not normally considered “long.”

I have taste buds and a working nose and would notice any latent bitterness or acridness. In fact just this week I posted about how to solve the problem of acrid and astringent flavors in wild blackberries. My wife can’t even taste it in them. But I can.

I have fed this to a lot of people including professional chefs. Never once has anyone ever mentioned any off flavors. When I say it’s not an issue here it’s because it’s not an issue here.

Your second link is useless. It contains a publisher summary of a whole paper instead of the actionable text from pages 200-226. I looked but couldn’t bring a copy online. Google books has it but only the first ~80 pages are available.

I do appreciate helpful advice and tips. But I don’t appreciate people telling me there is a problem when there isn’t a problem. Most people are like that.

This link hurts me as much as it might hurt you. But here is a version from international fraud Robert Irvine that doesn’t saute. Here is different one. And another

As you can see there are versions out there that don’t saute.

Allium your bullshit outta here. My wife does all the greens and no sautee. We don’t want to hear about your weak as digestive issues. This comment is bullshit

Wow. So many angry people in a cooking sub. Geez.

Maaaaate I made potato & leek soup just yesterday! I peel my taters and sautee my leeks though. Trying to figure out the best variety of taters for the soup, but potatoes in Australia suck.

Kind sir, I have indeed misspoke. I meant it as a cure, as it’s an amazing comfort food. Never tried it with nutmeg though, that goes on the list for next time.

Yukon golds are the god-tier potato for leek soup - they’re creamy but hold their shape just enough (russets get too mushy imo).

Wait do you not mash yours?