This recipe is from Recipes from the Chef’s Kitchen. This is a television show in Fairfax County Virginia. You can find more of their recipes at their website.
La Madeleine Potato Soup
La Madeleine Potato Soup
Ingredients
- 2 pounds sliced leeks
- 4 cups chopped onions
- 3 tablespoons extra virgin olive oil divided use
- 1/2 cup chopped celery
- 2 pounds potatoes peeled and sliced
- 1 bouquet garnish (parsley, thyme, and Bay leaf tied together)
- 1 teaspoon beef base
- 8 cup water
- salt and pepper to taste
- Thyme, parsley, or chervil for garnish
For Garnish
- 1/4 teaspoon thyme or
- 1/4 teaspoon parsley or
- 1/4 teaspoon chervil
Instructions
- Trim 2 inches of green parts of leeks, and discard. Slice into 3/8-inch rounds, separate green and white parts. Wash thoroughly in a strainer.
- In a large saucepan over medium heat, brown onions and green parts of leeks in 2 tablespoons of olive oil. Add celery, potatoes, and bouquet garnish. Stir well and reduce heat to low.
- Heat 1 tablespoon of olive oil in a small skillet and cook white parts of leeks until just browned. Add water to cover vegetables (about 8 cups) and simmer for 30 minutes
- Remove bouquet garni. Mash potatoes. Slightly on the bottom of the pan, stir well. Season to taste with salt and pepper and Garnish with thyme, parsley, or chervil. Yield: 8 - 10 servings
Liz Nelson
This was so good! I made it for lunch with a friend. She loved it and wanted the recipe.