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Potato Leek Soup
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Categories: French, Potato Recipes, Soups
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Total Time: 1 hrs.
Preparation Time: 30 min.
Simmering Time: 30 min.

This is my variation on the old classic. For a lighter soup use 3/4 cup skim milk and no cream. Good garnishes for the soup are croutons, chopped chives, chopped parsley, and swirled heavy cream.

2 tablespoon butter
2 large leeks
2 1/2 large potatoes - sliced
1 teaspoon thyme
1 tablespoon rosemary
1 teaspoon peppercorns
1 bay leaf
2 cloves garlic
1 quart chicken stock
3/8 cup heavy cream
3/8 cup milk
1 pinch salt
1 pinch white pepper

In saucepan melt the butter over medium heat. Add the leeks and sauté until soft, but not browned, about 5 minutes. Add the potato slices and the chicken stock. Fill garni with thyme, rosemary, peppercorns, bay leaf, and garlic cloves, and submerge in chicken stock. Bring to a boil, cover, reduce the heat to low, and simmer until the potatoes are very soft, about 30 minutes. Discard the bouquet garni. Transfer to a food processor and puree until very smooth. Stir in the cream and milk and season to taste with salt and pepper.


Calories: 320 Calories From Fat: 44%
Protein: 6g Carbohydrate: 38g
Cholesterol: 49mg Sodium: 2274mg


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