Potage Parmentier (Leek & Potato Soup)
An inexpensive French soul food with endless variations, this recipe provides a great way to learn the basic technique behind simple pureed soups. This same formula works well with a mix of vegetables. Replace half or all of the potatoes with broccoli or cauliflower or butternut squash, or try a mix of potatoes and parsnips. This recipe is easily doubled or tripled and freezes well. To make it vegetarian, omit the chicken stock. You can turn it into a vegan dish by using margarine in place of butter. If leeks aren’t available, you can use sweet onions.
Ingredients
- 2 tablespoons butter
- 2 cups of leeks thinly sliced (about 3 medium leeks)
- 1 lb. potatoes peeled and diced
- 2 quarts water chicken or vegetable stock
- Bay leaf and ½ teaspoon dried thyme
- ¼ cup whipping cream or 2 tablespoons softened butter
- Pinch of cayenne
- 3 tablespoons minced parsley thyme or chives
Instructions
- Prepare the leeks by discarding the root and the tough green upper stalks. Chop, then rinse in water to remove any residual dirt. In a four-quart or larger saucepan, sauté the leeks butter until softened and translucent, about five minutes. Add the potatoes, bay leaf, thyme and water or stock. Simmer for about 30 to 40 minutes until the vegetables are tender.
- Remove from heat. Discard the bay leaf. Break down the vegetables with a fork or a potato masher, or puree in a blender. Return to heat. Add the whipping cream of butter. Taste. Add more salt and pepper if you think it needs it, and a bit of cayenne if desired. Garnish with chopped parsley or herbs, and add a couple cranks of black peppe