A Creamy and Natural Potato Soup Recipe
This recipe transforms potatoes into a velvety soup, delicately seasoned with chervil and enriched by the smoothness of whipping cream and chicken broth.
Ingredients (Serves 4):
- 600g soup potatoes
- 2 white leeks
- 20g butter
- Fine salt
- 75 cl chicken broth
- 20 cl milk
- Ground pepper
- 15 cl whipping cream
- A few sprigs of chervil
Preparation:
- Wash, scrub, and peel the potatoes. Halve them lengthwise, then slice thinly.
- Clean the leek whites thoroughly. Halve them lengthwise and slice thinly.
- In a large, deep saucepan, melt the butter over medium heat. Add the leeks and a pinch of salt, and cook gently without browning until softened.
- Stir in the chicken broth and milk. Add the potato slices, season with salt and pepper, and bring to a boil.
- Reduce the heat and simmer for 25 minutes, or until the potatoes are tender.
- Stir in the whipping cream at the end of cooking. Mix well.
- Transfer the soup to a blender or use an immersion blender to puree until smooth. For a finer texture, pass the soup through a fine sieve.
- Reheat gently before serving. Ladle the soup into bowls and garnish with sprigs of chervil.
Enjoy this warm, comforting dish!