Potage De La Concierge (Leek and Potato Soup)

“This is a quick and rather rustic version for those of you who enjoy a bit more texture. I usually leave the potatoes unpeeled for greater ease and nutritional value, but you may peel them if you wish. Enjoy as is or garnish with a bit of creme fraiche.”
READY IN:
45mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons butter (unsalted if you are using a commercial bouillon)
  • 2 large leeks, sliced (use both the white and the tender part of the green)
  • 3 cups chicken stock (or use broth or bouillon)
  • 2 large potatoes, scrubbed and sliced (use the baking variety if possible)
  • salt and pepper

Directions

  1. Melt the butter over low heat in a saucepan.
  2. Add leeks and sauté until translucent, stirring occasionally.
  3. Add remaining ingredients and simmer, covered, until potatoes are done.
  4. Using a potato masher, mash the potatoes directly in the broth. Leave it chunky, this soup is not supposed to be smooth.
  5. Enjoy!

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