Recipe courtesy of Rick Moonen
Show: Cooking Live
Save Recipe Print
Total:
1 hr 10 min
Prep:
30 min
Cook:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt. Bring to a boil and blanch until tender, about 5 minutes. Remove from heat, drain and reserve.

In a large pot over medium heat, melt the butter. Add the onions and leeks and stir. Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes. Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until the potatoes are soft, cooking for about 15 minutes. Remove from heat.

Using a blender, puree the soup in batches. Taste for seasoning and adjust with salt and pepper. Return the soup to the pot, add the blanched potatoes, and place over medium heat. When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once. Ladle the soup into hot bowls and sprinkle with chives. Serve immediately.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Baked Potato Wedges

Recipe courtesy of Ina Garten

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Cheesy Potato Casserole

Recipe courtesy of The Neelys

Cheesy Potato Gratin

Recipe courtesy of Nancy Fuller

7-Can Soup

Recipe courtesy of Ree Drummond

Chicken Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword