Fast Potato and Leek Soup
It doesn’t get any easier than Soup Tote Faite. This fast potato and leek soup is a refreshing change from its traditional long, slow-cooked cousins potage parmentier o Vichyssoise. Here, the vegetables are finely cut, briefly sautéed, then boiled. Serve hot with crusty bread and the Swiss chard pie.
- Serves
- 6
Directions
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Thinly cut the leeks crosswise into rounds.
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In a sauté pan, heat up the oil, add butter and cook leeks for about 5 minutes until soft but not brown. 5-7 minutes. Add garlic for the last minute of cooking.
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In a pot over high heat, add stock, potatoes and leeks.
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Bring to a rapid boil until the potatoes are easily pricked with a fork. About 10 minutes. The soup should be brothy and not thick.
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Add more salt to taste.
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Serve soup immediately or chill until ready to serve.
From Shawnie's class “French Country Brunch”
