Hot Potato Soup Recipe
Ingredients
1-1/2 cups minced leeks (white and some green)
1/4 cup minced onion
1 large garlic clove, minced
3 tablespoons minced carrot
4 tablespoons butter and/or rendered chicken fat
4 cups brown chicken stock
1-1/2 cups diced potatoes . .
1/2 cup heavy cream of milk
Salt, white pepper and Beau
Monde seasoning to taste
Additional chicken stock or half-and-half cream, if needed
Directions
Saute leeks, onion, garlic and carrot in butter until leeks are soft.
Do not brown.
Add stock and potatoes, cover, bring to boil, lower heat and simmer until potatoes are tender.
Puree.
Add cream and reheat, but do not boil.
Season with salt, pepper and Beau Monde.
If too thick, thin with more stock or with half-and-half cream.
Do not brown.
Add stock and potatoes, cover, bring to boil, lower heat and simmer until potatoes are tender.
Puree.
Add cream and reheat, but do not boil.
Season with salt, pepper and Beau Monde.
If too thick, thin with more stock or with half-and-half cream.
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