Cream of Potato and Leek Soup
Serving Size: 6
Preparation Time: 0:30
- 4 tbs. butter
- 1 medium onion, chopped
- 1 bunch leeks, white and light green part,
- 1 quart chicken stock
- 1-1/2 lb. Idaho* potatoes peeled, chopped
- 2 cups light cream, optional
- Salt and white pepper, to taste
- Melt butter in a heavy pot.
- Peel and dice or chop the onion and leeks. They should be about equal in volume. Remember to rinse the cut leeks. Use as much of the light green leek as is not tough.
- Cook very slowly to sweat the onions and leeks. Keep a wooden spoon handy to stir, we don't want browning.
- Add the stock, bring to a boil with stirring, and then add the peeled, cut up potatoes. Simmer 30 minutes until very tender.
- Now purée and add cream. Use milk or cream to adjust thickness.
- Season to taste.
*Important Note: Use a mealy or mature potato, not a new potato for this soup. New potatoes don't break down as easily as Idahos and we want the potato starch to thicken the soup. It would be pointless to add flour, yet Escoffier does add slices of dinner rolls to his preparation. If you want it thicker, some instant potato can do the trick. Just make sure it gets some cooking time.
Notes: Escoffier notes, "Vichysoisse, now called Crema Galloise......" Apparently at the time of writing (copyright 1941) Vichy was out of favor with patriotic Frenchmen.This soup can be served chilled, with more cream, but you will want to re-season it. Do you note a similarity to the previous Cream of Cauliflower with Peas? You should.
Steve's #20 Recipes:
- Cream of White Mirepoix Soup
- Cream of Mushroom Soup
- Cream of Asparagus Soup
- Cream of Cauliflower and Pea
- Cream of Potato and Leek
- Bean and Bacon Soup
- Purée of Peas with Ham
- Purée of Lentil Soup with Smoked Sausage
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007