Potato Soup » Recipe List » Potato Leek Soup

Potato Leek Soup

Leeks and shallots are sautéed in butter until soft and combined with chicken stock, salt, celery, and quartered potatoes. Soup is simmered until potatoes are tender. Tender potatoes are mashed, returned to soup stock and milk, cream, butter, salt, and pepper are added to complete soup. Individual servings are topped with fresh chopped parsley and croutons.

Ingredients -

3 Leeks
4 Baking Potatoes, quartered
1/4 cup Butter
1/2 cup Whole Milk
1/2 cup Light Cream
1 quart Water or Chicken Stock
1/4 teaspoon Fresh Chopped Chervil
2 tablespoons chopped Celery
2 tablespoons chopped Shallots
1/8 teaspoon Celery Seed
Chopped Fresh Parsley, to garnish
Croutons, to garnish

Preparation:

1. Peel and quarter the potatoes.

2. Prepare the leeks by removing the green portions, reserving for another use if desired.

3. Cut down the center lengthwise and wash thoroughly.

4. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes.

5. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes.

6. Remove potatoes and leeks to a small bowl, and using a potato masher, mash to a puree. Return the puree to the soup stock.

7. Stir in the milk, cream, and remaining butter, and reheat one minute if needed.

8. Season to taste with salt and pepper.

9. Garnish with parsley and croutons.

Soup Making Tips -
Light Cream

	Light cream has a fat content around 20%, while half-and-half has a fat content around 12% and whipping cream has a fat content around 35%. Whole milk has a fat content around 4%. The light cream adds some richness and thickens the soup. If you don’t have light cream on hand, you can substitute with half-and-half or whipping cream. In doing so you will be cutting calories and richness with the half-and-half, or adding richness and calories from fat with the whipping cream.

Soup Making Tips -
Shallots

	Although not an onion, shallots have a similar appearance. They have several bulbs that attach to a base and are covered by a copper colored skin. Once the skin is removed the separate bulbs are revealed. The shallot has a mild flavor, tasting like a sweet onion with a hint of garlic.

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