Potage De La Concierge (Leek and Potato Soup) |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is a quick and rather rustic version for those of you who enjoy a bit more texture. I usually leave the potatoes unpeeled for greater ease and nutritional value, but you may peel them if you wish. Enjoy as is or garnish with a bit of creme fraiche. Ingredients:
3 tablespoons butter (unsalted if you are using a commercial bouillon) |
2 large leeks, sliced (use both the white and the tender part of the green) |
3 cups chicken stock (or use broth or bouillon) |
2 large potatoes, scrubbed and sliced (use the baking variety if possible) |
salt and pepper |
Directions:
1. Melt the butter over low heat in a saucepan.
2. Add leeks and sauté until translucent, stirring occasionally.
3. Add remaining ingredients and simmer, covered, until potatoes are done.
4. Using a potato masher, mash the potatoes directly in the broth. Leave it chunky, this soup is not supposed to be smooth.
5. Enjoy!
|
|