Ingredients
Scale
- 4 cups duck stock
- 2 cups shredded duck confit
- 1 cup potatoes, diced
- 1 cup leeks, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- Salt to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add leeks and garlic, sauté until soft.
- Add potatoes and stir for a few minutes.
- Pour in the duck stock and bring to a boil.
- Add shredded duck confit, thyme, and pepper.
- Simmer for 20-30 minutes until potatoes are tender.
- Season with salt to taste and serve warm.
Notes
- The potage can be blended for a smoother texture.
- Serve with crusty bread on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg