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|Time||prep 10 min, cooking 30 min|
A simple recipe that combines potatoes and leeks with a cream roux.
- 6-8 medium Idaho potatoes
- 1 lb butter
- 4 large diced leeks (white and yellow bases only)
- 1 bunch diced shallots (white bases only) or green onions
- 1-1/2 Tbsp. chicken base or add homemade stock
- 1 Tbsp. white pepper
- 1 cup white wine
- 1-1/2 quarts heavy Whipping cream
- 1 quart milk
- 1 cup shallot tops
Equipment and supplies
- boiling pot
- brazing pot (4-6 quart)
- mixing fork
- Peel potatoes and remove ALL brown and discolored areas. Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not over cook potatoes. Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
- In a braiser and over low heat, sauté leek and shallot bottoms in the butter until clear, or about 10 minutes. Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble. Add mashed potatoes and whisk vigorously, if the soup is too thick add some of the potato water.
- Chill the soup.
- Just before serving, put the soup in a blender and whip on low speed for 20 seconds. Garnish with shallot tops
Notes, tips, and variations
- Green Onions may be substituted for the Shallots
- For a Creole touch, boil the potatoes in just a hint of crab boil seasonings.