1/8 cup unsalted butter
2 leeks, thinly sliced (white part only)
1 large yellow onion, sliced
1-1/2 qt. chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slices
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup bacon cooked and diced
salt to taste
In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme. Puree vegetables. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and diced bacon.
If I remember correctly, La Madeleine's country potato soup had a consistency as if it were whisked or whipped. The potatoes were not chunky, put more of a puree. Am I remembering correctly?
ReplyDeleteYes a matter of fact I'm eating it right now its pureed
DeleteIf you cook potatoes and leeks sliced THIS thinly for FORTY MINUTES they will fall apart during the stirring process and give you the exact texture you're talking about.
DeleteYes, the potatoes are pureed and not sure it has leeks or onions in it, but if it does, it's pureed as well.
ReplyDeleteYes, the potatoes are pureed and not sure it has leeks or onions in it, but if it does, it's pureed as well.
ReplyDeleteI make this potato soup with instant potatoes, cream, butter, a little garlic and onion powder. It may not be made the same but the texture and flavor is the same. Quick and easy version. Top with bacon bits and cheddar cheese. Yum!
ReplyDelete