How to make potato soup
Leek or Onion and Potato Soup recipe
Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a water-cress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli, or anything else you think would go with it, and vary the proportions as you wish. For about 2 quarts servi,zg 6 to 8 people.
A 3- to 4 quart saucepan or pressure cooker 3
3 to 4 cups or I lb. peeled potatoes, sliced or diced
3 cups or I lb. thinly sliced leeks including the tender green or yellow onions
2 quarts of water I 10 salt
I Tb salt
Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables 3re tender; or cook under '5 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.
Mash lhe vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. (.) Set aside uncovered until just before serving, then reheat to the simmer.
4 to 6 Th whipping cream or 2 to 3 Tb softened but-ter
2 to 3 Tb minced parsley or chives
Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
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