Chef preparing leeks

Ingredients

  • 1 lb Yukon potatoes, diced
  • 1 lb leeks, thinly sliced
  • 2 quart chicken or vegetable stock
  • 1 tablespoon kosher salt
  • 6 tablespoons heavy cream
  • 1 1/2 tablespoons minced parsley
  • 1 1/2 tablespoons minced chives

Directions

  1. Simmer the vegetables, stock, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender.
  2. Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Adjust the seasoning as needed. Set aside, uncovered, until just before serving, then reheat to a simmer.
  3. Off the heat and just before serving, stir in the cream. Pour into a tureen or soup cups and decorate with herbs.

CIA FOODIES

Leek and Potato Soup

Chef preparing leeks

Ingredients

  • 1 lb Yukon potatoes, diced
  • 1 lb leeks, thinly sliced
  • 2 quart chicken or vegetable stock
  • 1 tablespoon kosher salt
  • 6 tablespoons heavy cream
  • 1 1/2 tablespoons minced parsley
  • 1 1/2 tablespoons minced chives

Directions

  1. Simmer the vegetables, stock, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender.
  2. Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Adjust the seasoning as needed. Set aside, uncovered, until just before serving, then reheat to a simmer.
  3. Off the heat and just before serving, stir in the cream. Pour into a tureen or soup cups and decorate with herbs.

Copyright © 2024 The Culinary Institute of America

Leave a Comment