Provided by Richard Earl, Luce, California
Adapted by StarChefs.comSauté leeks over medium heat for several minutes, until tender. Add potatoes and enough stock to cover; cook until potatoes start to crumble. Puree mixture in blender, adding more stock as necessary to thin out. Finish soup with cream. Strain through a china cap. Season to taste with salt and pepper.
Ladle soup into bowls and garnish with crispy fried leeks, chopped chives, bacon bits and a drizzle of truffle oil.
*Manufacturing cream contains 33% butterfat (as opposed to heavy cream which contains 31% butterfat) and makes for a richer, more velvety soup. Heavy cream may be substituted.
This recipe has been added to the following public cookbooks:
Soups,
diabetic,
Lester's Cookbook,
Recipes I like,
Soup and Stew Recipes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | rgty67uhty
11/10/08 01:42 PM | potato leek soupexcellent flavor. great with toasted sourdough bread |
| ★ ★ ★ ★ ☆ | fjc020
03/04/08 05:27 PM | What is?what is Manufacturing cream ? fjc |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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