Potato soup recipe

It rained, rained, and snowed all day last Saturday, and I loved every minute of it. The kids stayed in their pajamas and watched movies all day, my husband lit a huge fire (and filled our house with smoke, but that’s another story), and I made a huge pot of leek potato soup.

Potato and leek soup, or parmentier boutigues, is a French classic. It is one of the first dishes I learned in culinary school, right after a proper omelette, because it is a staple soup in French cuisine. Add arugula to make a pot of crissoon, and serve chilled for vicisois—or top with bacon, sautéed shallots, fresh herbs, or chopped greens. There are endless differences.

  • Ingredients :

° 6 cups russet potatoes, peeled and diced (about five medium potatoes. Cut small cubes into small cubes about 3/4 inch)
° 1 ½ cup chopped yellow onion (1 medium)
° 1/1 / four cups peeled and chopped carrots (three medium)
° 1 cup celery, diced (2 stalks)
° 2 (14.five ounces each) 1 can low-sodium chicken broth
° Salt and fresh black pepper
° 1/3 cup butter
° 1/3 cups whole-grain flour
° 2 ½ cup milk
° Half a cup of cream once*
++ Optional extras:
Cooked bacon or shredded cooked ham, shredded cheddar cheese, seasoned onion or chives.

  • Instructions :

Blend diced potatoes, ;carrots, celery, & onions wiith chicken broth in a large saucepan also seasonning with salt & pepper to flavor .

Covering pot & bring to a boil on medium-rise heat (it will take for 10 minutes to boil).

Once it comes to a boil, reduce the heat to medium and keep it ready for dinner about 15-20 minutes longer, until the potatoes are very soft while piercing with a fork.

Meanwhile, in a medium saucepan, melt butter over medium heat, load in flour, and cook dinner for 1 minute, even with constant whisking. While whisking, slowly load up on the milk and prepare dinner, stirring constantly until the mixture begins to thicken.

Once the potatoes are nice, load the thickened milk mounds into the potato soup and stir (the potatoes should start to split into a soupy).

Add the bitter cream and mix gently.

Ladle soup into serving bowls, culminating each meal with bacon or ham, cheddar cheese and seasoned onions.


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