Aromatic Potato Soup with Leeks
Soups • Spanish
Description
Aromatic potato soup with leeks
Ingredients
- Bay leaf 2 pieces
- Fresh Rose Hips 6 stems
- Parsley 4 stems
- Green peppercorns 1 teaspoon
- Olive Oil 3 tablespoons
- Butter 4 tablespoons
- Celery stalk 4 pieces
- Leek 6 pieces
- Shallot 4 pieces
- Garlic 6 cloves
- Salad Potatoes 40 oz
- Milk 1 cup
- Chicken Broth 8 cups
- Cream (40%) ½ cup
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
First, gather the bouquet garni. To do this, wrap the bay leaves, rosemary sprigs, parsley, and black peppercorns in a small piece of cheesecloth. Tie it securely.
Step 2
Chop the celery stalks into small cubes. Trim the white part of the leeks and slice thinly. Finely chop the shallots. Mince the garlic. Peel and cut the potatoes into small pieces.
Step 3
Heat the olive oil and butter in a pot over medium heat. Add the celery, leeks, shallots, and garlic. Cook over low heat, stirring, until soft, about 40–45 minutes, without browning.
Step 4
Then add the potatoes, broth, and bouquet garni. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 40 minutes. Remove the bouquet garni.
Step 5
Blend half of the soup with an immersion blender and transfer it to a clean pot. Add the remaining soup without blending and place over low heat. Stir in the milk and cream, season with salt and pepper. Heat through and serve.
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