POTATO LEEK SOUP DELICIOUS
Potato
leek soup, or potage parmentier, is a French classic. it’s an essential base
soup in French cuisine. Add watercress for potage au cresson, serve it chilled
for vichyssoise — or top it with bacon, fried leeks, fresh herbs or diced
vegetables. There are endless variations; just use your imagination to make it
your own.
Servings : 6
INGREDIENTS
·
3
tablespoons unsalted butter
· 4
large leeks, white and light green parts only, roughly chopped (about 5 cups)
·
3
cloves garlic, peeled and smashed
· 2
pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
·
7
cups low sodium chicken or vegetable broth
·
2
bay leaves
·
3
sprigs fresh thyme
·
1
teaspoon salt
·
1/4
teaspoon ground black pepper
·
1
cup heavy cream
·
Chives,
finely chopped, for serving
INSTRUCTIONS
1.
Melt
the butter over medium heat in a large soup pot. Add the leeks and garlic and
cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the
heat as necessary so as not to brown.
2. Add
the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a
boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the
potatoes are very soft.
3.
Fish
out the thyme sprig and bay leaves, then purée the soup with a hand-held
immersion blender until smooth. (Alternatively, use a standard blender to purée
the soup in batches; see note.) Add the heavy cream and bring to a simmer.
Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer
until thickened. If it's too thick, add water or stock to thin it out. Garnish
with fresh herbs if desired.
NOTES
1.
If
using a standard blender to purée the soup: be sure not to fill the jar more
than halfway; leave the hole in the lid open and cover loosely with a dishtowel
to allow the heat to escape; and pour blended soup into a clean pot.
2.
Freezer-Friendly
Instructions: The soup can be frozen, without the cream, for up to 3 months.
Defrost the soup in the refrigerator for 12 hours and then reheat it on the
stovetop over medium heat until hot. Once heated through, add the cream and
bring to a simmer before serving.
NUTRITION
Per serving (6 servings)
Serving size :
about 1-1/2 cups
Calories :
420
Fat : 23 g
Saturated fat :
13 g
Carbohydrates :
47 g
Sugar :
4 g
Fiber :
5 g
Protein :
11 g
Sodium :
512 mg
Cholesterol :
70 mg
Recipe from onceuponachef. com
Delicious Food Recipes
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