Potage Parmentier

Name: Potage Parmentier
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 450g Leeks, white and light green parts, sliced; 450g Potatoes, starchy (e.g., Russet), peeled and diced; 1.9 l Water; 1 tbsp Salt, fine; 75ml Heavy Cream, or Unsalted Butter (30–45 g); 2 tbsp Chives, or flat-leaf parsley, finely chopped; garnish

Potage Parmentier is a silky French leek and potato soup—comforting, light, and richly flavored with a touch of cream. Velvety puréed vegetables are finished with cream and brightened with fresh chives for a simple yet elegant starter or light meal.

Potage Parmentier is a silky French leek and potato soup—comforting, light, and richly flavored with a touch of cream. Velvety pur... Show more

Traditional French Recipe

Health Grade

B · Healthy

Rating

4.2

Time

50 min

Price

0,35 €

Calories

151 kcal

vegetarian

low calorie

easy

meal prep

Method

Prep the vegetables

Trim the Leeks so you keep the white and light green parts, then split them lengthwise and rinse away any grit. Slice the cleaned leeks into thin half-moons. Peel the Potatoes and dice them into small, even cubes, about 1 to 2 cm wide, so they soften at the same pace.

Simmer the soup

Put the leeks and potatoes into a soup pot with 1.9 l of the Water and the Salt. Bring it to a boil over medium-high heat, then lower the heat to a gentle simmer and cook for 20 minutes, until the potatoes are very soft and the leeks look silky and almost melt into the broth.

Blend smooth

Take the pot off the heat and use an immersion blender to puree the soup until completely smooth, moving it around the pot so you do not miss any chunks at the bottom. If you like a little texture, stop while a few tiny bits of potato are still visible.

Finish the soup

Stir in the Heavy Cream — or 30–45 g unsalted butter if you prefer a butter finish — and warm the soup over low heat for 2 minutes, just until it is hot and glossy. Taste and adjust the salt if needed.

Garnish and serve

Ladle the soup into warm bowls. Finely chop the Chives and scatter them over the top just before serving, or use flat-leaf parsley if that is what you have.