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Beaucoup de Soupes
du jour

301 N. Canon Dr.
Beverly Hills, 90210
(310) 275-2900

Potato Leek Soup
Chef Richard Earl of Luce – Los Angeles, CA
Adapted by StarChefs

Yield: 6 to 8 Servings

  • 1 cup chopped leeks, white and light green parts only (about 1 large leek)
  • 2 cups peeled diced Yukon Gold potatoes (about 2-3 medium)
  • 2 cups chicken stock
  • 2-3 ounces manufacturing cream*
  • Salt and white pepper, to taste

  • *Manufacturing cream contains 33% butterfat (as opposed to heavy cream which contains 31% butterfat) and makes for a richer, more velvety soup. Heavy cream may be substituted.

  • truffle oil
  • sliced chives
  • bacon bits
  • crispy julienned fried leeks
Sauté leeks over medium heat for several minutes, until tender. Add potatoes and enough stock to cover; cook until potatoes start to crumble. Puree mixture in blender, adding more stock as necessary to thin out. Finish soup with cream. Strain through a china cap. Season to taste with salt and pepper.

Ladle soup into bowls and garnish with crispy fried leeks, chopped chives, bacon bits and a drizzle of truffle oil.

Wine Pairing:
An earthy sake such as the Rihaku “Wandering Poet” Junmai Ginjo

   Published: January 2005
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