Remy's Signature Soup
Remy's Signature Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoons scallions, sliced
- 2 leeks, large, sliced
- 3 Gold potatoes, large, peeled and diced
- 3 cups chicken or vegetable stock, light
- 3/4 cup heavy cream
- 1 bay leaf
- 1 bunch thyme
- 2 tablespoons parsley, minced, for garnish
- as needed salt
- as needed pepper
Instructions
- 1
In a large pot or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the 1 tablespoon of olive oil.
⏱️ 2 min
- 2
Add the 2 minced garlic cloves, 2 tablespoons of sliced scallions, and 2 large sliced leeks to the pot. Sauté the vegetables, stirring occasionally, until they are softened and fragrant, about 5-7 minutes.
⏱️ 7 min
- 3
Add the 3 large peeled and diced Gold potatoes to the pot, stirring to combine with the softened aromatics.
⏱️ 2 min
- 4
Pour in the 3 cups of light chicken or vegetable stock. Add the 1 bay leaf and the 1 bunch of thyme to the pot, submerging them in the liquid.
⏱️ 1 min
- 5
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min
- 6
Carefully remove and discard the bay leaf and the thyme bunch from the pot.
⏱️ 1 min
- 7
Pour in the 3/4 cup of heavy cream.
⏱️ 1 min - 8
Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 3 min
- 9
Season the soup generously with salt and pepper to taste. Stir well and adjust seasoning as needed.
⏱️ 2 min
- 10
Ladle the hot soup into bowls. Garnish each serving with 2 tablespoons of minced parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Remy's Signature Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoons scallions, sliced
- 2 leeks, large, sliced
- 3 Gold potatoes, large, peeled and diced
- 3 cups chicken or vegetable stock, light
- 3/4 cup heavy cream
- 1 bay leaf
- 1 bunch thyme
- 2 tablespoons parsley, minced, for garnish
- as needed salt
- as needed pepper
Instructions
- 1
In a large pot or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the 1 tablespoon of olive oil.
⏱️ 2 min - 2
Add the 2 minced garlic cloves, 2 tablespoons of sliced scallions, and 2 large sliced leeks to the pot. Sauté the vegetables, stirring occasionally, until they are softened and fragrant, about 5-7 minutes.
⏱️ 7 min - 3
Add the 3 large peeled and diced Gold potatoes to the pot, stirring to combine with the softened aromatics.
⏱️ 2 min - 4
Pour in the 3 cups of light chicken or vegetable stock. Add the 1 bay leaf and the 1 bunch of thyme to the pot, submerging them in the liquid.
⏱️ 1 min - 5
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min - 6
Carefully remove and discard the bay leaf and the thyme bunch from the pot.
⏱️ 1 min - 7
Pour in the 3/4 cup of heavy cream.
⏱️ 1 min - 8
Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 3 min - 9
Season the soup generously with salt and pepper to taste. Stir well and adjust seasoning as needed.
⏱️ 2 min - 10
Ladle the hot soup into bowls. Garnish each serving with 2 tablespoons of minced parsley before serving.
⏱️ 1 min