BCL - Potato Leek Soup I Best Dishes
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Potato Leek Soup I |
"A rich potato soup with NO milk or cream. Garnish with fresh parsley."
Ingredients :
- 5 pounds white potatoes, peeled and quartered
- 6 cups chicken broth
- 2 leeks, bulb only
- 1/2 cup butter
- 1/4 cup white wine
- salt to taste
- 1/4 teaspoon freshly ground white pepper
Instructions :
Prep : 25M | Cook : 8M | Ready in : 1H |
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- Cook potatoes in chicken stock until soft. Set aside, do not drain.
- Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
- Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
- In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.
Notes :
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