When served in small sipping cups, these are the perfect dinner party or baby shower appetizer -- no spoons required!

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Ingredients

Directions

  • Make bouquet garni: Wrap bay leaf, parsley, and peppercorns in cheesecloth. Tie with twine, and set aside.

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  • Heat butter and oil in saucepan. Add leeks and shallots; cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Do not brown. Add potatoes, stock, and bouquet garni. Bring to a boil; reduce to gentle simmer. Cook until potatoes are very tender, about 40 minutes. Discard bouquet garni.

  • Working in batches, pass soup through food mill with a medium disk into saucepan. Warm over medium-low heat. Slowly stir in milk and cream; season with salt and pepper. Once milk is added, do not boil. Spoon into small cups; serve hot or cold, garnished with chervil leaves.

Cook's Notes

This delicious potato leek soup can be made up to two days in advance.

Reviews (4)

31 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
04/01/2010
I made this soup with some wonderful organic leeks from our local farmers' market - it was yummy ! I used fat-free half/half insyead of the heavy cream tho. I don't have a food mill so I used my immersion blender to lightly puree the soup. My husband loved this recipe - with a salad, it makes a great Lenten meal :)
Rating: Unrated
04/01/2010
I made this soup with some wonderful organic leeks from our local farmers' market - it was yummy ! I used fat-free half/half insyead of the heavy cream tho. I don't have a food mill so I used my immersion blender to lightly puree the soup. My husband loved this recipe - with a salad, it makes a great Lenten meal :)
Rating: Unrated
01/03/2009
It was good. Even better the next day
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Rating: Unrated
09/15/2008
made this a few times and it is always beautiful.thanks