Duchess Soup
Delight your taste buds with Duchess Soup, a velvety, comforting dish that’s perfect for cozy evenings or elegant dinner parties. This creamy potato and leek soup is elevated with hints of garlic, a touch of freshly grated nutmeg, and a luxurious splash of heavy cream for a silky texture. Russet potatoes provide the perfect base for the soup's smooth consistency, while chicken or vegetable stock adds depth of flavor. Topped with fresh parsley, this refined yet simple recipe is easy to prepare, requiring just 10 minutes of prep and 40 minutes of cook time. Serve it as a warm starter or a satisfying main, and savor the balance of rustic comfort and sophisticated flavor in every spoonful. Ideal for impressing your guests or indulging in a bowl of gourmet bliss at home!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 medium leeks (white and light green parts only, finely sliced)
- 4 medium russet potatoes (peeled and diced)
- 3 cloves garlic (minced)
- 6 cups chicken or vegetable stock
- 1 cup heavy cream
- 0.25 teaspoons nutmeg (freshly grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (finely chopped, for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the sliced leeks and sauté for 5-7 minutes until softened but not browned.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes and pour in the chicken or vegetable stock. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes until the potatoes are tender.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches to blend, then return it to the pot.
Stir in the heavy cream and freshly grated nutmeg. Season the soup with salt and black pepper, adjusting to taste.
Heat the soup gently over low heat for 5 minutes, being careful not to let it boil.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 7674 mg | 334% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 17.0 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4210 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
