Potage Parmentier (Leek and Potato Soup)

A velvety French leek and potato soup, blended smooth and finished with a little butter and cream.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 40g unsalted butter
  • 3 large leeks (white and pale green parts only), sliced and washed
  • 500g floury potatoes such as Maris Piper, peeled and cubed
  • 1 litre light chicken stock
  • 1 bay leaf
  • 100ml double cream
  • 1 tbsp finely chopped fresh chives
  • Salt and white pepper to taste

Method

  1. Melt the butter in a large pan over a low heat. Add the leeks with a pinch of salt, cover and sweat for 10 minutes without allowing them to colour.

  2. Add the potatoes, stock and bay leaf. Bring to the boil, then simmer gently for 20 minutes until the potatoes are completely soft.

  3. Remove the bay leaf. Blend the soup with a stick blender, or in batches in a jug blender, until perfectly smooth.

  4. Return to a low heat and stir in the cream. Season well with salt and white pepper, and add a splash more stock if the soup is too thick.

  5. Serve in warm bowls scattered with chives, with crusty baguette on the side.