Need a recipe for LEEK soup

I have not had a good leek soup in years. Any family heirloom recipes out there?

I'm at awork now, so I don't have the recipe handy, but it's was made with leek, onion, chicken broth potatoes and at the end you add cream. It's so good, the recipe is from the TV show The Victory Garden.

I'm with the French when it comes to simple vegetable soups. I feel that chix stock muddies the flavor, so I use water instead, and lots of good butter to round and smooth the flavors.

Lots of leeks, cleaned well. If they're wicked dirty, slice them into thin rings, soak them in a sinkful of water like you were washing spinach, scoop them off the top and spin them dry.

Sweat the leeks in a good size knob of butter with two nice fresh aromatic bay leaves broken in half. Don't let them brown. Some recipes call for onions too. Cook them for a while.

Peel and cube some regular old russet potatoes. Toss them in, cover with water 2 inches or so, salt and pepper to taste. Simmer gently until potatoes are tender.

If you leave the veggies whole, you've got potage Parmentier. I like to puree it and whisk in another good size knob of butter. Add cream or not at this point. I usually don't but adding cream to anything is rarely a bad idea.

If you serve the puree cold, it's vichysoisse. If you want to get fancy, whip cream until it's a soft fluffy cloud, salt it lightly, put a dollop on top on each bowl, and garnish with chives. It's springtime around the lake, baby!

I made leek soup last month, Mr Pig. I started out with just some leeks and some beef broth. Then i thought, I probably need some onions and mushrooms. Before I knew it, I'd added carrots, corn, whatever I had, celery, garlic, etc. That's my recipe.

Here's a link I just found:

http://www.miami.com/mld/miamiherald/entertainment/dining/11147404.htm

Leeks are the national symbol and veggie of Wales.
Leek soup. . .
Two ways:
heat some chicken stock with a couple or few leeks and a few stalks of celery sliced up. bring to boil and then simmer for a half hour or so.
make a cream sauce using a couple tablespoons of butter and a couple table spoons of flour and a cup of milk. let the chicken stock cool and add it to the cream sauce. mix well and bring to boil. turn off heat. add a 1/2 cup of heavy cream. serve.

heat some chicken stock with a couple or few leeks and a few stalks of celery sliced up. bring to boil and then simmer for a half hour or so. serve.

you can also make a cowl soup which uses a lot of leeks, turnips (rutabaga), and lamb. . . it's like cowl which is more of a stew, but soupy.

In addition to the recipes our fellow posters have written out for you, I'd recommend you consider purchasing "Mastering the Art of French Cooking" by Julia Child, as she will explain how the techniques you learn in this soup will be used time and time again. As with every recipe she ever wrote (and this is her first book), you will find her recipes clear, concise and easy to follow.

THANK YOU. I shall get cooking immediately. Wonderful stuff. Thanks again

I follow what Julia espoused already. USE REAL BUTTER.

And wash those leeks carefully!

AB was cooking leek soup on Good Eats yesterday. Try the Food Channel website.