Ingredients
Scale
- 2 cups duck confit, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic; sauté until softened.
- Add potatoes, shredded duck confit, chicken broth, thyme, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 30 minutes, or until the potatoes are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
- This potage can be made a day ahead and tastes even better the next day.
- Feel free to add other vegetables such as leeks or parsnips.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stovetop
- Cuisine: French
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg