A classic French soup made with leeks and potatoes.
Prep 15 min · Cook 30 min · Serves 6
Ingredients
Unsalted butter4 tbsp · 55 g
Leeks2(white and light green parts only, sliced)
Garlic2 cloves(minced)
Potatoes2 cups(peeled and diced)
Chicken broth4 cups · 960 ml
Heavy cream1 cup · 240 ml
Saltto taste
Pepperto taste
Fresh chives2 tbsp(chopped)
Instructions
In a large pot, melt the butter over medium heat. Add the leeks and garlic and cook until the leeks are tender, about 5 minutes.
Add the potatoes and chicken broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
Blend the soup until smooth with an immersion blender, or transfer to a blender or food processor and blend until smooth, working in batches if necessary.
Stir in the heavy cream and season with salt and pepper to taste.
Serve the potage parmentier hot, garnished with the chopped chives.
The soup that proves how little you need to make something comforting: leeks,
potatoes, a good pot, and a little time. Served warm in winter, it can just as
easily be chilled into a vichyssoise when the weather turns.
The Chef's Touch Potage parmentier is a versatile soup that can be served as is, or with a variety of toppings. Try adding crème fraîche, croutons, or crumbled bacon.
