Soups And Sauces
Potato Soup with Leeks
Ingredients
- 1½ cup minced leeks (white and some green), or green onions
- ¼ cup minced onion
- 1 large garlic clove, minced
- 3 tbsp minced carrots
- 4 tbsp butter and/or chicken fat
- 4 cup chicken stock (broth)
- 1½ cup diced potatoes
- ½ cup heavy cream
- salt, white pepper, Beau Monde
- optional bay leaf and 1/2 cup celery
Method
- Saute the leeks, onion, garlic, carrot and celery in the butter or chicken fat until soft — do not brown.
- Add the stock, potatoes and bay leaf. Cover, bring to a boil, and simmer until the potatoes are tender. Puree in a blender (add more diced potatoes if you'd like to leave some in the soup without pureeing).
- Add the cream and reheat — do not boil — and season to taste with salt, white pepper and Beau Monde.
Notes
Handwritten card from Vera Ruebush. Serves 6. Note: you can thicken it with mashed potatoes; or, just before serving, top with minced celery leaves and bacon bits; or add 3 tablespoons dry vermouth or sherry.
Original card
The recipe above was transcribed from this scan of Vera’s original card.