Ingredients
2 Tbsp. butter
1 small onion, chopped
2 small leeks, chopped
5 potatoes, peeled and sliced
1/2 tsp. chervil
6 c. hot chicken stock
1/4 c. hot, heavy cream
pinch of thyme
salt and pepper
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Professional-grade blender — silky purees, hot soups, nut butters
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Professional-grade blender — silky purees, hot soups, nut butters
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
You're reading one of recipes available free. Full library with Gastronome.
Heat butter. When hot, add onion and leeks. Cover and cook 8 minutes over low heat. Add potatoes and spices. Season generously. Mix and continue cooking, covered, for 3 minutes. Add chicken stock and season well. Bring to a boil. Cook soup, uncovered, 30 to 35 minutes over low heat. Puree soup in food processor or food mill. Stir in cream and serve.