French Potato Soup
Recipe: #23413
April 09, 2016
"I love potato based soups! My kids would always eat them, even though they normally ignored all other soups. For some reason the addition of the turnip really adds depth to this potato soup."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (526.5 g)
- Calories 272.8
- Total Fat - 12.4 g
- Saturated Fat - 4 g
- Cholesterol - 16.7 mg
- Sodium - 1298.1 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 6.4 g
- Sugars - 7.7 g
- Protein - 5.6 g
- Calcium - 134.5 mg
- Iron - 3.4 mg
- Vitamin C - 33 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Chop the white portion of the leeks; discard the tops. Saute the leeks, carrot, turnip, celery, and onion in oil in a Dutch oven until tender.
Step 2
Add the chicken brothm potato, bay leaves, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer for 20 minutes or until the potato is tender. Remove and discard the bay leaves.
Step 3
Position the knife blade in a food processor bowl; add half of the potato mixture, and process until smooth. Repeat the procedure with the remaining potato mixture.
Step 4
Return the pureed potato mixture to the Dutch oven; cook over low heat until thoroughly heated. Stir in the whipping cream and simmer until warmed through.
Tips & Variations
- Food Processor or hand-held blender.
Tags :
Soups and Stews
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