SOUPE BONNE FEMME

POTATO-LEEK SOUP

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan over low heat, melt the butter. Add the onion, leeks, and garlic. Cook, covered, until the vegetables are very tender, about 10 minutes. Add the potatoes and stock and bring to a boil over high heat. Reduce the heat to low and simmer until the potatoes are tender, 10 to 15 minutes. Season with salt and pepper to taste.

Step 2

Stir in the cream (if using), heat through, about 4 minutes, and serve.

Step 3

CREAMY POTATO-LEEK SOUP (SOUPE AUX POMMES DE TERRE ET POIREAUX): Purée in a blender and serve hot, garnishing with a spoonful of sour cream and a sprinkling of chopped fresh chives. Serve it chilled, and it’s vichyssoise.

Step 4

SOLFERINO SOUP (POTAGE SOLFÉRINO): Add 3 diced tomatoes along with the potatoes and stock in Step 1. Purée the finished soup and garnish each serving with a boiled baby potato.