Potato leek soup

My mom was served potato leek soup in the hospital yesterday and really liked it. She remembered that she has had it before at Pasquale's, a favorite local restaurant. I decided to try to learn how to make it for her eventual return home.

I found four different recipes. At least, I think they're different.* I haven't compared the ingredient lists to see if they might be almost exactly the same, or if one is just a plagiarized version of another. In the manner of food blogs, at least one of them starts off with a rambling story, then describes the making of the soup, and only later gets to listing the ingredients. Each version calls for eight cups of chicken stock, except one that goes rogue and calls for seven cups of low-sodium chicken stock. I've never used pre-made chicken stock, but if it's good enough for Ratatouille the Rat, I guess I can use it. I might consider cutting the recipe that I use in half. The soup, once made, only keeps for a day or two.


Food Network: Potato Leek Soup (Robert Irvine)

Once Upon a Chef: Potato Leek Soup (Jenn Segal)

Food and Wine: Potato and Leek Soup (Andrew Zimmern)

MyRecipes: Potato Leek Soup (Sunset)


*Turns out I opened the Food and Wine recipe twice. I added a fourth from MyRecipes, which looks pretty easy.