French Potato Soup Recipes

Steps:

• Combine potatoes, water, bouillon, onion salt, paprika and pepper in a large saucepan.
• Bring to a bowl and reduce heat.
• Simmer, covered, for 8 minutes or until potatoes are very tender.
• Beat with a mixer until smooth.
• Add milk and soup and mix well.
• Cook until heated through.
• Add cheese gradually, stirring over medium heat until melted after each addition.
• Do not boil.

Steps:

• Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
• Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.
• When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve.

Steps:

• Saute leek in olive oil in a large pot 2 minutes.
• Add onion, garlic, celery, and potato, saute 3-5 minutes.
• Add water, stock, and salt. Bring to a low boil.
• Simmer, covered, until potatoes are tender.
• Remove from heat, strain off half of liquid and reserve.
• Process potato/leek mixture in small batches in a food processor. Return to pot with reserved liquid.
• Season to taste.
• Stir in milk and serve hot.

Steps:

• Place rack in middle of oven and preheat to 350°F. Place potatoes in a large wide heavy pot. Add 1 1/2 tsp. salt and enough cold water to cover by 2". Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35-40 minutes.
• Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted. Whisk in nutmeg, pepper, and 1 Tbsp. plus 1 tsp. salt. Remove from heat.
• Drain potatoes and immediately pass through potato ricer into a large bowl. Stir in cream mixture until smooth.
• Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl. Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes. Transfer to gratin dish; smooth top.
• Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip. Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish. Bake until top is golden brown, about 45 minutes. Let stand 10 minutes before serving.

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.