Potato Leek Soup
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4Idaho potatoes, peeled and diced
- Salt and freshly ground pepper
- 4tablespoons unsalted butter
- 1large Spanish onion, peeled and diced
- 3medium leeks, cleaned and diced
- 1bouquet garni (bay leaves, parsley and thyme in cheesecloth; also available in specialty food markets)
- 4cups chicken stock
- 1cup heavy cream
- 1½bunches watercress, cleaned, stems removed and chopped
- 1½pounds bay scallops
- 1bunch chives for garnish
Nutritional analysis per serving (6 servings)
496 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 24 grams protein; 1311 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a medium saucepan, cover ½ of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
- Step 2
In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
- Step 3
Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
- Step 4
Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.
- Cut-up sea scallops, fresh crab meat or rock shrimp may be substituted for the bay scallops.
Private Notes
Comments
I think step 3 has a typo. Should read ‘discard bouquet garni’ or similar instead of ‘drain and reserve.’
I love scallops, but I clipped this recipe when it ran in the 90s and have made it ever since, leaving out the scallops, just as my go-to PL soup. It's fantastic. I especially like the pureed soup with chunks of cooked potato added back in
Used 2 large russets. Also used just half and half, but I think that should have been added after the potato’s had a chance to get tender. It is too easy for milk solids to separate if you go above a simmer. Of course, everything I alright after a nice blending... I added a splash of Champagne vinegar to cut the richness, that turned out very nice.
I waited until about 5 minutes to the end to add the cream for fear of curdling it. I also simply used my immersion blender rather than batching the hot soup into a cuisinart- you do have to be very cautious so that the immersion blender doesn’t splatter but if you’re not in a rush it should be ok! Did it as a vegetarian soup without scallops and we didn’t have watercress- the soup was still super yummy! Delicious soup- my family loved it and I’ll definitely keep in the repertoire!
I found this recipe hard to follow, so after reading it a number of times without gaining clarity, I ended up riffing on it. No blending, half the potatoes, white fish instead of scallops, and added saffron and some clam juice. Delish.
Needed a little spunk. Added 1/2 cup white wine and half a lemon to help. Didn’t have scallops so sautéed ground beef with some garlic, onion, chili flakes salt, and other spices. Added another dimension o richness.
Advertisement