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Soup & Stew
8 - 10 servings
10 minutes
45 minutes
Chef Tom Fraker
3 tablespoons Unsalted Butter
3 tablespoons Extra Virgin Olive Oil
1 (3 oz.) package Melissa’s Shallots - chopped
2 packages Melissa’s Cleaned & Sliced Leeks
3 cloves Garlic - minced
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
3 lbs. Melissa’s Baby Dutch Yellow® Potatoes - halved
2 cups Whole Milk
6 cups Chicken Stock or Broth
6 sprigs Fresh Thyme
3 tablespoons Fresh Parsley
Melissa’s Costa Azul Hot Sauce - optional
Melt the butter and heat the olive oil in a large pot. Stir in the shallots, leeks, garlic, salt and pepper and sauté for 3 minutes. Stir in the potatoes and cook for 5 minutes, stirring occasionally. Stir in the milk, stock and thyme and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, stirring often. Remove from the heat and discard the thyme stems.
Using an immersion blender, carefully purée the soup until smooth. Ladle the soup into serving bowls and garnish with the parsley and Costa Azul, if desired.
If your soup is too thick for your liking, blend in some hot stock or broth.
