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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the diced potatoes, carrot, and celery to the pot. Stir to combine and cook for another 3-4 minutes.

Step 4

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.

Step 5

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.

Step 6

Stir in the heavy cream, salt, and white pepper. Taste and adjust seasoning as needed.

Step 7

Keep the soup warm over low heat for a few minutes, but do not let it boil after adding the cream.

Step 8

Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy with warm crusty bread for a complete meal.

Nutrition Facts

Serving size	(2124.6g)

Amount per serving	% Daily Value*
Calories	1112.0

Total Fat 67.6g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat g
Cholesterol 182mg	0%
Sodium 6825.0mg	0%
Total Carbohydrate 108.3g	0%
Dietary Fiber 13.4g	0%
Total Sugars 18.7g
Protein 19.3g	0%

Vitamin D 0IU	0%
Calcium 246.3mg	0%
Iron 8.9mg	0%
Potassium 2833.2mg	0%

*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.

Source of Calories

Fat: 54.4%

Protein: 6.9%

Carbs: 38.7%