Cream Of Potato Soup With Crispy Leeks Recipe
Here's a Cream Of Potato Soup With Crispy Leeks recipe that can give a tasty twist to your meal. It is most popularly enjoyed as an appetizer. The taste of crispy leeks blended with the creamy potatoes is just delectable.You will love this delicious Cream Of Potato Soup With Crispy Leeks recipe! Dont miss it.
Summary
Preparation Time15 MinCooking Time50 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientPotato Leek
Ingredients
Potatoes - 1 1/4 lb, peeled
Chicken stock - 3 cups
Leeks - 9 oz, tender parts only
Butter - 2 tbsp
Light cream - 1 cup
Parsley - 1 1/2 tbsp, finely chopped
Sugar - generous pinch
Nutmeg
Salt
Pepper
Directions
GETTING READY
1 Slice the potatoes very thinly.
2 Slice the leeks into very thin rings.
MAKING
3 In a large saucepan, put the potatoes with the stock.
4 Bring to a boil and cover.
5 Simmer gently over low heat for 30 minutes until very tender.
6 Transfer to a blender jar and blend to puree.
7 Return this puree to the saucepan.
8 In a pan, heat the butter.
9 Sweat the leeks over very low heat until just tender and still crisp.
10 Season with a little salt, freshly ground pepper, and.
a pinch each of sugar and grated nutmeg.
11 Stir the cream into the thin potato puree.
12 Heat to just below boiling.
13 Add a little salt and pepper to taste.
SERVING
14 Transfer this soup to individual bowls.
15 Spoon equal amounts of the leek into the center of each serving, and sprinkle with a little parsley.
1 Slice the potatoes very thinly.
2 Slice the leeks into very thin rings.
MAKING
3 In a large saucepan, put the potatoes with the stock.
4 Bring to a boil and cover.
5 Simmer gently over low heat for 30 minutes until very tender.
6 Transfer to a blender jar and blend to puree.
7 Return this puree to the saucepan.
8 In a pan, heat the butter.
9 Sweat the leeks over very low heat until just tender and still crisp.
10 Season with a little salt, freshly ground pepper, and.
a pinch each of sugar and grated nutmeg.
11 Stir the cream into the thin potato puree.
12 Heat to just below boiling.
13 Add a little salt and pepper to taste.
SERVING
14 Transfer this soup to individual bowls.
15 Spoon equal amounts of the leek into the center of each serving, and sprinkle with a little parsley.
