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La Madeleine's Potato Soup
Ingredients
- 6 sm leeks - (or possibly 3 large)
- 4 lrg onions peeled, minced
- 3 Tbsp. extra-virgin extra virgin olive oil divided use
- 1 x celery rib minced
- 4 med potatoes - (1 1/2 lbs) peeled, sliced
- 1 x bouquet garni - (parsley, thyme, and bay leaf tied together)
- 1 tsp beef base
- 8 c. water Salt to taste Freshly-grnd black pepper to taste Thyme, parsley, or possibly chervil for garnish
Directions
- Trim 2 inches of green parts of leeks, and throw away. Slice into 3/8-inch rounds, separate green and white parts. Wash thoroughly in a strainer.
- In a large saucepan over medium heat, brown onions and green parts of leeks in 2 Tbsp. of extra virgin olive oil. Add in celery, potatoes, and bouquet garni. Stir well and reduce heat to low.
- Heat 1 Tbsp. of extra virgin olive oil in a small skillet and cook white parts of leeks till just browned. Add in water to cover vegetables (about 8 c.) and simmer for 30 min.
- Remove bouquet garni. Mash potatoes slightly on the bottom of the pan, stir well. Season to taste with salt and pepper and garnish with thyme, parsley, or possibly chervil.
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