Potage Parmentier

There are few things more versatile or more satisfying than potage parmentier (leek and potato soup) or one of its myriad variations. It’s good freshly-made and better the next day.

120 min · serves 8

Ingredients

• 3–4 cups (~1 lb / 450 g) sliced leeks or onions
• 3–4 cups (700–900 g / 2 lb) floury potatoes (e.g. Idaho, Maris Piper), peeled and thickly sliced
• 2 quarts (2 L) water
• 2 tbsp table salt or 1 tbsp sea/rock salt
• White pepper, freshly ground, to taste
• 4–6 tbsp heavy (double) cream
• 1–2 cups (up to 450 g / 1 lb) vegetables (optional), thinly sliced
• 1–2 handfuls flat-leaf parsley or watercress (optional), rough chopped

Steps

1. If using leeks, remove the roots and dark green leaves; wash twice as long as you think necessary to remove the grit.
2. Place the vegetables, water and salt in a pot and bring to a boil. Lower the heat and gently simmer (partially covered) for 45–50 minutes. The soup is done when you can easily mash the vegetables against the side of the pot.
3. Puree the soup using a food mill fitted with the fine disc. Optionally, pulse it in a blender just until smooth and pass through a fine sieve.
4. Chill the soup if it is to be served cold, or gently reheat it to a simmer. Refrigerate any left-overs. It will keep for days if refrigerated in a covered container as soon as it cools.
5. Add 1½–2 tsp cream (or whole milk) per portion just before serving. You’ll need more cream if you’re serving the soup hot or if it’s a bit watery; the idea is to create a smooth, silky puree, but you don’t want the taste or mouth feel of the cream to predominate. Taste and adjust for salt and pepper.

More recipes with leek, potatoes or cream

Adapted from “Potage Parmentier” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.