The Culinary Professional 2023

Potato and Leek Soup (Purée Style)

Category:
Soup

Equipment:
Saucepan, spoon, blender

No. Servings:
20

Serving Size:
8 fl. oz. (240 mL)

Scale portions to

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Yield:
5 qt. (4.8 L)

Ingredients

2 lb.

white part of leek, diced

4 oz.

butter

3 lb.

potatoes, peeled and diced

3 qt.

* chicken stock

8 fl. oz.

* heavy cream (optional)

to taste

salt

to taste

white pepper

Method

In a large saucepan, sweat leeks over medium heat in butter. Be careful not to brown the leeks.

Add the potatoes and chicken stock. Bring to a boil and reduce to a simmer. Cook until the potatoes are very soft (about 40 minutes).

Carefully purée soup in a blender or food processor.

Put soup into a clean saucepot. Add cream and bring to a boil.

Adjust seasoning and serve.

Nutrition Information

Calories

224

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

549

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Note

This is a famous soup that is often referred to as potage parmentier (po TAHSH pahr mehn tee AY) when hot and vichyssoise (vee shee SWAHZ) when cold.

Welcome to The Culinary Professional Recipe Collection.

Potato and Leek Soup (Purée Style)

Ingredients

Method