Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6–8 medium Idaho potatoes
- 1 lb butter
- 4 large diced leeks (white and yellow parts only)
- 1 bunch diced shallots (white bases only) or green onions
- 1½ tbsp chicken bouillon or add homemade stock
- 1 tbsp white pepper
- 1 cup white wine
- 1½ quarts heavy whipping cream
- 1 quart milk
- 1 cup shallot tops
Directions
Peel potatoes and remove all brown and discolored areas.
Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.
Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.
Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.
Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.
Chill the soup.
Just before serving, put the soup in a blender , and blend on low speed for 20 seconds. Garnish with shallot tops