Potage bonne femme (Leek and potato soup)

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Potage bonne femme (Leek and potato soup)
Potage bonne femme (Leek and potato soup)
Servings:Serves 4
Calories per serving:408
Ready in:45 minutes
Prep. time:10 minutes
Cook time:35 minutes
Difficulty:Easy
Recipe author:Chef
First published:17th January 2013
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Leek and potato soup which is popular throughout France.


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Ingredients

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Method

  1. Melt the butter in a pan and slowly stew (covered) the leeks, onion and garlic until they are soft - around 10 minutes.
  2. Add the potatoes, stock and seasoning.
  3. When the vegetables are cooked, remove a few leek slices and potato, reserve, and purée the rest.
  4. Return the puréed soup to the pan and add the milk until you have the consistency you require.
  5. Add the cream, and reserved vegetables and reheat without boiling.
  6. Garnish with croûtons if desired.

Serving suggestions

Serve with slices of fresh baguette.

Variations

Vichyssoise is a chilled version of Potage bonne femme and uses oil rather than butter (which would solidify). --JuliaBalbilla 19:36, 10 February 2009 (UTC)

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