Potato Leek Soup
Try this Potato Leek Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 4 quarts water
- 3 quarts white wine
- 3 quarts heavy cream
- 20 pounds leeks trimmed, large dice, washed very well
- 20 pounds idaho potatoes peeled, large dice
- 3.5 pounds bacon medium dice
- 25 quarts chicken stock
- 1.5 pounds butter
- 1/2 c +2 t salt
- 5 tablespoons pepper
- Carbohydrate 5152.32783513496 g
- Cholesterol 5938.7452303823 mg
- Fat 2408.89108432453 g
- Fiber 369.883484230674 g
- Protein 2451.02956715016 g
- Saturated Fat 1077.16517837284 g
- Serving Size 1 1 Serving (84396g)
- Sodium 1155944.56323416 mg
- Sugar 4782.44435090428 g
- Trans Fat 195.239417361698 g
- Calories 52360 calories
In a sachet: 3 T Black Peppercorn, 1 bunch thyme (bruised), 40 bay leaves == use half of sachet for half recipe. Start bacon in cold pot in oil. Render bacon over low heat until crisp. Add leeks, salt and pepper, sweat until soft. Add potatoes, chicken stock, white wine, heavy cream and sachet. Bring to simmer. Cook until potatoes are cooked. Remove sachet. Puree with immersion blender until smooth. Use the water to adjust consistency. Finish by pureeing the butter into the soup. Adjust salt and pepper if needed.
