Reviews Add Rating & Review 213 Ratings 5 star values: 33 4 star values: 31 3 star values: 76 2 star values: 54 1 star values: 19
Back to Potato Leek Soup All Reviews for Potato Leek Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Potato Leek Soup Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 dried bay leaves 6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary 4 sprigs fresh flat-leaf parsley 1 teaspoon whole black peppercorns 3 tablespoons olive oil 4 tablespoons unsalted butter 4 stalks celery, cut into 1/4-inch dice 6 leeks, white parts only, washed well, thinly sliced 4 shallots, diced 6 cloves garlic, minced 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 cup milk 1/2 cup heavy cream Salt and freshly ground black pepper
Cook’s Notes If you pass the soup through a food mill it will not be overprocessed; if you use a food processor, just pulse quickly.
Gallery Potato Leek Soup
Recipe Summary Servings: 8
Gallery
Potato Leek Soup
Potato Leek Soup
Potato Leek Soup
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 dried bay leaves 6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary 4 sprigs fresh flat-leaf parsley 1 teaspoon whole black peppercorns 3 tablespoons olive oil 4 tablespoons unsalted butter 4 stalks celery, cut into 1/4-inch dice 6 leeks, white parts only, washed well, thinly sliced 4 shallots, diced 6 cloves garlic, minced 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 cup milk 1/2 cup heavy cream Salt and freshly ground black pepper
Directions
Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.
Cook’s Notes If you pass the soup through a food mill it will not be overprocessed; if you use a food processor, just pulse quickly.
Cook’s Notes
If you pass the soup through a food mill it will not be overprocessed; if you use a food processor, just pulse quickly.
Reviews
Add Rating & Review 213 Ratings 5 star values: 33 4 star values: 31 3 star values: 76 2 star values: 54 1 star values: 19
Reviews
Add Rating & Review 213 Ratings 5 star values: 33 4 star values: 31 3 star values: 76 2 star values: 54 1 star values: 19
Add Rating & Review
213 Ratings 5 star values: 33 4 star values: 31 3 star values: 76 2 star values: 54 1 star values: 19
213 Ratings 5 star values: 33 4 star values: 31 3 star values: 76 2 star values: 54 1 star values: 19
213 Ratings 5 star values: 33 4 star values: 31 3 star values: 76 2 star values: 54 1 star values: 19
5 star values: 33 4 star values: 31 3 star values: 76 2 star values: 54 1 star values: 19
All Reviews for Potato Leek Soup
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato Leek Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
