Are you craving a creamy, luxurious soup that feels like a warm hug on a cold winter day? Look no further than this classic French Potato Leek Soup (Potage Parmentier) that transforms simple ingredients into a culinary masterpiece! Imagine diving your spoon into a velvety, rich soup that combines the earthy sweetness of leeks with the comforting smoothness of potatoes - this recipe is about to become your new cold-weather obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and diced
- 3 leeks, cleaned and sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives for garnish
Instructions
- Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any trapped dirt, then slice into thin half-moons.
- Peel the potatoes and cut them into uniform 1-inch cubes to ensure even cooking.
- In a large heavy-bottomed pot, melt butter over medium heat and add chopped onions, sautéing until they become translucent and soft, approximately 4-5 minutes.
- Add the sliced leeks to the pot and continue cooking, stirring occasionally, until the leeks are soft and fragrant, about 5-6 minutes.
- Add the diced potatoes and vegetable broth to the pot, ensuring the potatoes are completely covered by the liquid.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, or until potatoes are completely tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy, or carefully transfer to a blender in batches.
- Stir in the heavy cream, and season with salt and freshly ground white pepper to taste.
- Gently reheat the soup if needed, being careful not to let it boil after adding cream.
- Ladle the soup into warm bowls and garnish with finely chopped fresh chives and a drizzle of extra cream if desired.
Tips
- Leek Cleaning Secret: Always slice leeks lengthwise and rinse thoroughly under cold water to remove hidden dirt between layers.
- Potato Perfection: Cut potatoes into uniform cubes to ensure even cooking and a smooth texture.
- Blending Technique: For ultra-smooth soup, use an immersion blender directly in the pot or carefully transfer to a blender in batches.
- Cream Control: Add cream at the end and avoid boiling to prevent separation and maintain a silky consistency.
- Flavor Boosters: Experiment with garnishes like crispy bacon bits, a drizzle of truffle oil, or extra fresh chives for added complexity.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 60mg
