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POTATO - Potato Leek Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Creamy Leek and Potato Soup | |
2 tablespoons | unsalted butter |
4 large | leeks, white and tender green parts only, thinly sliced |
1 | baking potato,, (1/2 pound), peeled and cut into 2-inch chunks |
5 cups | chicken stock or canned low-sodium broth |
1 cup | heavy cream |
Salt | |
freshly ground pepper | |
Chervil, for garnish | |
parsley sprigs, alternative |
Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes. Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes. Add the cream and simmer for 10 minutes longer. Working in batches, puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper, garnish with chervil and serve.
MAKE AHEAD The soup can be refrigerated overnight.
SUGGESTED PAIRING
This creamy leek soup calls for a full, mellow wine that echoes its richness such as a white Graves with a good proportion of Sémillon.
FROM BORDEAUX'S ICONOCLASTS, THE BEST POTATO SOUP RECIPES, EASY AND DELICIOUS RECIPES
PUBLISHED OCTOBER 2001
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