Potato leak soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: BISTRO LEEK AND POTATO SOUP
Leek and potato soup puréed and served cold is an elegant soup called vichyssoise.
When it's served hot. with chunks of potato, it's more rustic fare, and mau he the potage du jour (soup of the day) at any bistro. This version has a colorful sprinkling of chopped chives and crispy bacon for garnish. Serve in hollowed-out bread bowls for a quick cleanup!
SERVES 4 T0 6
4 TABLESPOONS UNSALTED BUTTER
2 MEDIUM LEEKS (WHITE AND TENDER GREEN PARTS). CHOPPED
4 MEDIUM RUSSET POTATOES, PEELED AND CUT INTO ½-INCH DICE
3 CUPS CHICKEN STOCK (PAGE 19) OR STORE-BOUGHT CHICKEN BROTH
1 TEASPOON FINELY CHOPPED
FRESH THYME
1 CUP HEAVY CREAM
SALT AND FRESHLY GROUND BLACK PEPPER (OPTIONAL)
2 TABLESPOONS FINELY CHOPPED FRESH CHIVES FOR GARNISH
6 BACON STRIPS. COOKED UNTIL CRISP AND CRUMBLED. FOR GARNISH
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Directions: |
Directions:Melt the butter in the pressure cooker over medium-high heat. Add the leeks and cook for 2 minutes to coat with the butter. Add the potatoes, stock, and thyme. Lock the lid in place and cook at high pressure for 5 minutes.
Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir in the cream, taste for seasoning, and add salt and pepper as needed. Warm the soup and serve garnished with the chives and bacon. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:10 min |
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