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Potato - Leek Soup Recipe

Updated on April 5, 2013

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Your Nugget of Nutritional Info for this post:

Leeks are leaping into the limelight, and long overdue! A relative of garlic, shallots, scallions & onions it's part of the Allium family, so naturally, it helps aid digestion, while at the same time lowering LDL cholesterol, and heightening the good: HDL.


Sweet and delicious, they pack a punch in the vitamin department. too, providing manganese, vitamin C, iron, vitamin B6, and folate, all while helping to regulate the blood sugar! I "leek" the sound of that, don't you?

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The Ingredients:

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Recipe in Rebus:

trim clean leeks
trim clean leeks
dice fine
dice fine
grab your shallots & dice
grab your shallots & dice
grab taters
grab taters
slice into thirds
slice into thirds
leave taters in cold water while you work to prevent browning
leave taters in cold water while you work to prevent browning
leeks to pan
leeks to pan
shallots to pan
shallots to pan
chicken stock to pan
chicken stock to pan
taters to pan
taters to pan
tools needed for next steps
tools needed for next steps
mash the taters
mash the taters
cream to pan
cream to pan
lightly blend to smooth with immersion blender
lightly blend to smooth with immersion blender
pepper!
pepper!
salt!
salt!

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: serves 4 people 10 oz bowls

Ingredients

  • 7 medium Yukon Gold Potatoes
  • 4 leeks
  • 4 medium shallots
  • 2 cups ½ &½
  • 4 cups NS chicken stock
  • 1 bunch chives
  • 1/4 cup butter, (or substitute)
  • salt & pepper to taste

How to Do It:

  1. Trim green parts off of leeks, and CLEAN thoroughly. I like to buy already cleaned leeks, because their layers can really hang onto grit!
  2. Dice very fine and set aside.
  3. Dice shallots and set aside.
  4. Peel potatoes, and cut into thirds. TIP: to prevent browning, store taters in cold water while you work.
  5. Heat pan & melt butter.
  6. Add leeks, and cook until starting to exude water, and--.
  7. Add shallots, simmer until translucent.
  8. Add chicken stock.
  9. Add potatoes.
  10. Simmer for about 15 minutes with a cover on the pan or until tender.
  11. Mash potatoes by hand to a soupy mashed consistency.
  12. Add cream.
  13. Using an immersion blender (or food processor) blend until just smooth.
  14. Salt & pepper to taste.
  15. Top with chives!

top with chopped chives!

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