Potage Jacqueline
Delightfully creamy and brimming with comforting flavors, Potage Jacqueline is a French-inspired leek and potato soup that’s both elegant and satisfying. This silky-smooth soup features tender leeks, hearty Russet potatoes, vibrant carrots, and celery, all simmered together in a savory chicken or vegetable stock. A touch of heavy cream enhances its velvety texture, while a sprinkle of fresh parsley adds a fragrant, herby finish. With a preparation time of just 20 minutes and simple cooking techniques, Potage Jacqueline is perfect for weeknight dinners or sophisticated gatherings. Pair it with warm crusty bread for a cozy, filling meal your taste buds will adore.
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Recipe Information
Ingredients
- 2 large leeks (white and light green parts only)
- 2 tablespoons unsalted butter
- 2 medium Russet potatoes (peeled and diced)
- 1 medium carrot (peeled and diced)
- 1 stalk celery (diced)
- 5 cups chicken or vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.25 teaspoon ground white pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Start by preparing the ingredients. Wash the leeks thoroughly to remove any grit. Slice the white and light green parts thinly. Peel and dice the potatoes, carrot, and celery.
In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook, stirring often, for about 5 minutes, or until softened but not browned.
Add the diced potatoes, carrot, and celery to the pot. Stir to combine and cook for another 3-4 minutes.
Pour in the chicken or vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the vegetables are tender.
Remove the pot from the heat and use an immersion blender to purée the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a countertop blender, then return it to the pot.
Stir in the heavy cream, salt, and white pepper. Taste and adjust seasoning as needed.
Keep the soup warm over low heat for a few minutes, but do not let it boil after adding the cream.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy with warm crusty bread for a complete meal.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 6825 mg | 297% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.7 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2833 mg | 60% | |
*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.
