Creamy Tomato-Potato Soup

Name: Creamy Tomato-Potato Soup (Potage Crème de Tomates et de Pommes de Terre)
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: French
Ingredients: Chopped fresh chervil or parsley leaves for garnish; Chopped fresh chervil or parsley leaves for garnish; ½ cup cream or half-and-half, plus more as needed; ½ cup cream or half-and-half, plus more as needed; 5 cups chicken or vegetable stock, preferably homemade; 5 cups chicken or vegetable stock, preferably homemade; Salt and black pepper to taste; Salt and black pepper to taste; About 1 pound baking potatoes, like Idaho or russet, peeled and diced; About 1 pound baking potatoes, like Idaho or russet, peeled and diced; 3 medium tomatoes, preferably peeled (drained canned are fine); About 1 pound baking potatoes, like Idaho or russet, peeled and diced; 3 tablespoons butter; 3 leeks, white parts only, sliced and well rinsed, or 1 large onion, sliced; 3 leeks, white parts only, sliced and well rinsed, or 1 large onion, sliced

Potage Crème de Tomates et de Pommes de Terre

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

In the States, cream soup usually conjures up images of thick, starchy soup with canned vegetables. But real cream soup, as made in France, is relatively thin, supersmooth, and fragrant with fresh vegetables and herbs. For convenience, you might prepare the vegetable puree ahead of time and refrigerate it; you can then finish the soup right before serving. Note that Vichyssoise, cold leek and potato soup, the variation that follows, is a direct descendant.

Ingredients

Europe
France
Mediterranean
Gluten-free
Soup

Ingredients

Method