Leek and Potato Soup
Potage Parmentier
Overview
This classic French potato and leek soup, known as Potage Parmentier, is a creamy, comforting dish made with simple ingredients. The subtle flavors of leeks and potatoes are enhanced by cream, creating a smooth and elegant soup. Perfect as a starter or light meal, served hot or chilled.
Ingredients
Fat
- 50 grams butter
Vegetables
- 1 onion (finely chopped)
- 3 leeks (white part only, sliced)
- 1 celery stalk (finely chopped)
- 200 grams potatoes (chopped)
Aromatics
- 1 garlic clove (finely chopped)
Seasonings
- 750 ml chicken stock
- 220 ml whipping cream
Garnish
- 2 tablespoons chives (chopped)
Method
Stage 1 - Sweat vegetables
- Melt the butter in a large saucepan and add the onion, leek, celery and garlic.
- Cover the pan and cook, stirring occasionally over a low heat for 15 minutes, or until the vegetables are softened but not browned.
Stage 2 - Simmer soup
- Add the potato and stock to the pan, and bring to the boil.
- Immediately reduce the heat to low and simmer, uncovered for 20 minutes.
Stage 3 - Puree and finish
- Move the pan off the heat, and allow to cool slightly, then purée in a blender.
- Return the soup to the pan, and bring back to the boil, pour in the cream and check for seasoning.
- Serve either hot or well chilled, and garnish with chives.
Notes
- Leeks: Use only the white and light green parts; rinse well to remove dirt.
- Pureeing: Blend until smooth for a creamy texture; adjust cream for desired richness.
- Serving: Can be served hot or chilled; chilling enhances flavors.
Serving
Serve hot or chilled, garnished with chopped chives.
Storage
- Refrigerate up to 3 days; reheat gently.
- Freezes well up to 2 months; thaw and reheat with a splash of cream.
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