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Leek and Potato Soup in the style of Paul Bocuse
A comforting and velvety soup in the style of Paul Bocuse, combining tender leeks, soft potatoes, butter, and crème fraîche. Perfect for cold and rainy days, served with grated Gruyère and croutons for a little crunch.
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Critical Success Points
- • Sweat the leeks gently without browning.
- • Do not skim the soup to retain the butter and rich flavor.
- • Add the crème fraîche off high heat to prevent it from separating.
Safety Warnings
- • Melted butter and boiling water can cause burns; handle with care.
- • Use oven mitts to remove the pot from the heat.
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