Creamy potato and leek soup (potage Parmentier)
A classic French soup made with potatoes, leeks, butter, cream, and a hint of seasoning. Its velvety texture and rich flavor make it a comforting dish.
The magic lies in the perfect partnership between the sweet, delicate onion notes of the leeks and the earthy, creamy texture of the potatoes. Simmered together and blended into a smooth purée, they create a soup that is both nourishing and sophisticated. It is a timeless classic.
Instructions
Place potatoes, leeks, chicken broth, and water in a large heavy pot and cover. Bring to a boil over medium-high heat.
Reduce heat and simmer 25-30 minutes or until vegetables are tender.
Mash the vegetables in the saucepan with a potato masher until they are fairly smooth, without draining off the liquid.
Add cream, butter, salt, and pepper and heat soup just below the boiling point. Do not boil, boliling will make the cream curdle.
Pour the soup into bowls and sprinkle each serving with chives as decoration.
Notes
If the the vegetables do not mash easily, the soup has not cooked long enough. Let it simmer 10 tminutes longer.
Blend the soup with an immersion blender (or in batches in a regular blender) until smooth; a potato masher produces a better texture.
Leftover soup will keep well in the refrigerator and it can be heated the next day, making sure it does not boil.
Variations
Traditionally, it is served warm as a hearty meal, but it can also be chilled and served as vichyssoise for a refreshing, elegant twist.
You can also serve the soup without mashing the potato or omit the cream.
For a creamy and equally satisfying creamy onion and potato soup, substitute 3 leeks with 3 medium sized yellow onions, peeled and sliced thinly.
Source
This creamy soup can be eaten warm, as potage Parmentier, or chilled, as vichyssoise.
Food in Europe