Potato Leek Potage with Mushrooms & Chives
This creamy, savory soup recipe, loosely based on the great Julia Child’s Potage Parmentier is more classically known as Potato Leek soup. We use the addition of carrots, mushrooms, and chives to add more depth of flavor and unique textures to this classic dish perfect with our Chantilly Chardonnay.
Ingredients
- Idaho Potatoes, peeled and diced · 1 pound
- Leeks, thinly slice (only the white/light green tender parts) · 5
- Large carrots, peeled and chopped · 3
- Water · 2 quarts
- Heavy cream · ½ cup
- butter · 2 tablespoons
- Button mushrooms, finely sliced · 8 ounces
- Olive oil · 2 tablespoons
- chives, finely chopped · 2 tablespoons
- Herbie’s Mixed Spice · 1 tablespoon
- Salt and Pepper ·
Instructions
In a large stock pot, simmer potatoes, leeks, and carrots in the 2 quarts of water covered for 20min. Remove the lid and simmer for an additional 20min.
Meanwhile in a medium sauté pan heat 2 tablespoons of olive oil. When the oil begins to shimmer and the pan is hot add the sliced mushrooms. Saute on high until the mushrooms begin to lose their moisture. Add a heavy pinch of salt. Cook for 1 more minute and reserve for garnish.
Once the vegetables in the large stock pot are tender puree them with their cooking liquid in a blender in multiple batches or mash all vegetables in with a fork until smooth.
Stir in heavy cream, 2 tablespoons of butter, and 1 tablespoon of Herbie’s Mixed Spice.
Serve while hot, garnish each serving with 2 tablespoons of sautéed mushrooms and 1 teaspoon of finely chopped chives.
Tommy’s Tip
- Don’t like mushrooms? The sautéed mushrooms can be replaced by any of your favorite vegetables such as: broccoli, zucchini, spinach etc.
