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Potato Soup

chef.pierre's picture
Ingredients
  Leeks/Green onions 4
  Onion 1 Medium, chopped
  Butter 2 Tablespoon
  Potatoes 2 Large, peeled and diced
  Salt 1⁄2 Teaspoon
  Chicken broth 3 Cup (48 tbs)
  Milk 1 Cup (16 tbs)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Tabasco slice 1 Drop
  Minced parsley/Chives 1 Tablespoon
Directions

GETTING READY
1. Clean the clean leeks or onions. Halve lengthwise and cut into thin slices.

MAKING
2. In a pan heat butter. Add leeks or onions and cook until light colour.
3. Add potatoes, salt, and chicken broth.
4. Cook mixture over simmering heat for 35 minutes.
5. Transfer to a blender or food mill and puree.
6. Reheat.
7. Add milk and stir in 1 cup cream.
8. Cook and stir until combined without boiling.
9. Season with Tabasco sauce.
10. Refrigerate the mixture.
11. Beat 1/2 cup cream until stiff.
12. Fold it into soup.
13. Adjust seasonings.

SERVING
14. Serve garnished with chopped chives or parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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