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Leek and Potato Soup (Potage Parmentier)

Leek and Potato Soup (Potage Parmentier)

From Saveur

Leek and Potato Soup (Potage Parmentier)

Ingredients

  1. 3 russet potatoes, peeled and sliced or diced
    5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
    Salt
    4–6 tbsp. whipping cream
    2–3 tbsp. minced fresh parsley or chives

Directions

  1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.
  2. Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.
  3. Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.

Serves 6-8.

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