Yield - 5 Quarts
6-8 MEDIUM IDAHO POTATOES
1 LB MARGARINE
4 LARGE DICED LEEKS (White and Yellow Bases Only)
1 BUNCH DICED SHALLOTS (White Bases Only) See Below
1-1/2 TBSP CHICKEN BASE
1 TSP WHITE PEPPER
1 CUP WHITE WINE
1-1/2 QUARTS HEAVY WHIPPING CREAM
1 QUART MILK
1 CUP SHALLOT TOPS
Peel potatoes and remove ALL brown and discolored areas. Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not over cook potatoes. Drain potatoes, retain liquid, let the potatoes cool then mash with fork.
In a braiser and over low heat sauté leek and shallot bottoms in the margarine until clear, or about 10 minutes. Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble. Add mashed potatoes and whisk vigorously, if the soup is too thick add some of the potato water.
Chill the soup.
For a Creole touch boil the potatoes in just a hint of crab boil seasonings.
Just before serving, put the soup in a blender and whip on low speed for 20 seconds. Garnish with shallot tops
Green Onions can be substituted for Shallots.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 -2008 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.