Potato Leek Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 305.7
- Total Fat: 10.4 g
- Cholesterol: 20.5 mg
- Sodium: 1,079.1 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 5.0 g
- Protein: 12.7 g
View full nutritional breakdown of Potato Leek Soup calories by ingredient
Introduction
Soup is filling enough to be served as the entree, just add some hearty bread and maybe a salad. Soup is filling enough to be served as the entree, just add some hearty bread and maybe a salad.Number of Servings: 6
Ingredients
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Ingredients
Makes 6 cups
* 1 small bay leaf
* 2 sprigs fresh flat-leaf parsley
* 10 whole black peppercorns
* 2 tablespoons unsalted butter
* 1 tablespoon olive oil
* 3 leeks, white and light-green parts only, cut into 1/2-inch pieces
* 2 shallots, finely chopped
* 1 pound potatoes, peeled, cut into 1/2-inch dice
* 1 quart homemade or low-sodium canned chicken stock
* 1/2 cup milk
* 1/4 cup heavy cream
* Coarse salt and freshly ground white pepper
* Fresh chervil, for garnish
Directions
1. Make bouquet garni: Wrap bay leaf, parsley, and peppercorns in cheesecloth. Tie with twine, and set aside.
2. Heat butter and oil in saucepan. Add leeks and shallots; cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Do not brown. Add potatoes, stock, and bouquet garni. Bring to a boil; reduce to gentle simmer. Cook until potatoes are very tender, about 40 minutes. Discard bouquet garni.
3. Working in batches, pass soup through food mill with a medium disk into saucepan. Warm over medium-low heat. Slowly stir in milk and cream; season with salt and pepper. Once milk is added, do not boil. Spoon into small cups; serve hot or cold, garnished with chervil leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user VIVMAR.
2. Heat butter and oil in saucepan. Add leeks and shallots; cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Do not brown. Add potatoes, stock, and bouquet garni. Bring to a boil; reduce to gentle simmer. Cook until potatoes are very tender, about 40 minutes. Discard bouquet garni.
3. Working in batches, pass soup through food mill with a medium disk into saucepan. Warm over medium-low heat. Slowly stir in milk and cream; season with salt and pepper. Once milk is added, do not boil. Spoon into small cups; serve hot or cold, garnished with chervil leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user VIVMAR.