RCI-SP.002.0152.001
Potage Parmentier
There are few things more versatile or more satisfying than (Leek and Potato Soup) or one of its myriad variations. It’s good freshly-made and better the next day.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- sliced leeks or onions (about 1 lb. or 450g)3 - 4 cups
- (700-900g/2lb) floury potatoes (eg. Idaho3 - 4 cupsMaris Piper), peeled and thickly sliced
- (2 litres) water. A proportion of light chicken or vegetable stock made be used.2 quarts
- tbs. salt or 1 tbs. sea/rock salt2 unit
- White pepper (ideally - for color) to taste. Use fresh-ground black pepper otherwise.1 unit
- Tbs. heavy (double) cream4 - 6 unit
- (up to 450g/1lb) vegetables (optional)1 - 2 cups
- handsful flat-leaf parsley or watercress (optional)1 - 2 unit
Method
1
Trim and thoroughly wash the leeks, removing the dark green tops and any grit between the layers, then slice the white and light green parts into thin rounds. Peel and dice the potatoes into roughly even 1-inch cubes to ensure uniform cooking.
10 minutes
2
Melt butter in a large heavy-bottomed pot over medium-low heat and gently sweat the sliced leeks for 8 to 10 minutes, stirring occasionally, until they are softened and translucent but not browned.
10 minutes
3
Add the diced potatoes to the pot and stir to combine with the leeks. Season lightly with salt and white pepper at this stage to build layers of flavor.
2 minutes
4
Pour in enough chicken or vegetable broth to cover the vegetables by about two inches, then bring the liquid to a gentle boil over medium-high heat.
5 minutes
5
Reduce the heat to a steady simmer, partially cover the pot, and cook for 20 to 25 minutes until the potatoes are completely tender and break apart easily when pierced with a knife.
25 minutes
6
Remove the pot from the heat and purée the soup using an immersion blender directly in the pot, or carefully transfer the mixture in batches to a countertop blender, processing until completely smooth and velvety.
5 minutes
7
Return the soup to the pot over low heat and stir in heavy cream or crème fraîche to achieve the desired richness and consistency, then taste and adjust seasoning with salt and white pepper as needed.
5 minutes
8
Ladle the potage into warmed bowls and finish with a drizzle of good-quality butter or cream and a scattering of finely chopped fresh chives before serving immediately.
2 minutes