Potato Soup Recipe

Name: Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. butter; 4 Idaho potatoes, peeled and thinly sliced; 4 large leeks, washed and shredded; 1 1/2 c. water; 1/2 tsp. Dijon mustard; 1 1/2 c. milk; 2 egg yolks; 1/2 c. heavy cream; 2 Tbsp. chopped parsley; 1/2 c. fried croutons; freshly cracked black pepper

Servings: persons

4 Tbsp. butter
4 Idaho potatoes, peeled and thinly sliced
4 large leeks, washed and shredded
1 1/2 c. water
1/2 tsp. Dijon mustard
1 1/2 c. milk
2 egg yolks
1/2 c. heavy cream
2 Tbsp. chopped parsley
1/2 c. fried croutons
freshly cracked black pepper

1
Melt the butter in a deep heavy pan.
2
Add the sliced potatoes and 3/4 or all of the leeks with 1/2 cup water, mustard, salt and pepper.
3
Cover and cook over low heat until the vegetables are soft and mushy.
4
Pour in the milk and 1 cup of water.
5
Stir over low heat until the soup comes to a boil.
6
Remove from the heat and let stand 15 minutes, then puree in an electric blender.
7
Beat the egg yolks with the heavy cream in a separate bowl.
8
Stir the yolk mixture into the soup over low heat; do not boil.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Tbsp. butter, 4 Idaho potatoes, peeled and thinly sliced, 4 large leeks, washed and shredded, 1 1/2 c. water, and more.

Yes, Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Soup

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