How to Make Classic French Potage Parmentier (Leek and Potato Soup)

Simple Summary

Potage Parmentier is a classic French leek and potato soup that's creamy, comforting, and elegant in its simplicity. This velvety soup is perfect for chilly evenings or as a refined starter for a dinner party.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty: Beginner

Ingredients

• 4 large leeks (white and light green parts only), cleaned and sliced
• 2 medium potatoes, peeled and diced
• 4 tablespoons unsalted butter
• 6 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and white pepper to taste
• 2 tablespoons fresh chives, finely chopped (for garnish)
• Optional: Croutons for serving

Instructions

1. Clean the leeks thoroughly by slicing them lengthwise and rinsing between the layers to remove any dirt.

2. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 5-7 minutes until they're soft but not browned.

3. Add the diced potatoes and cook for another 2-3 minutes, stirring occasionally.

4. Pour in the broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 20-25 minutes or until the potatoes are very tender.

5. Remove the pot from heat and let it cool slightly.

6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.

7. Return the soup to the pot (if using a standard blender) and place over low heat.

8. Stir in the heavy cream and season with salt and white pepper to taste.

9. Gently heat the soup through, being careful not to let it boil.

10. Serve hot, garnished with fresh chives and croutons if desired.

Chef's Notes

• For a lighter version, you can substitute the heavy cream with milk or use half the amount of cream.
• The soup can be made ahead and reheated gently before serving. It may thicken upon standing, so thin with a little broth or water if needed.
• For a vegan version, use vegetable broth and replace butter and cream with plant-based alternatives.
• A touch of nutmeg can add a lovely warmth to the soup.
• If you prefer a chunkier texture, reserve some of the vegetables before blending and add them back to the soup after pureeing.

Nutritional Info

Per serving (without croutons): Approximately 220 calories. This soup is a good source of vitamin C and potassium from the leeks and potatoes. It also provides some fiber and protein. The cream adds richness and helps with the absorption of fat-soluble vitamins.

Serving Suggestions

Serve this elegant soup as a starter for a French-inspired meal or as a light dinner paired with a crisp green salad and crusty baguette. For a complete meal, consider serving it alongside a grilled cheese sandwich made with Gruyère on sourdough bread. A glass of chilled Chablis or Sauvignon Blanc complements the soup beautifully. For presentation, serve in warmed bowls and sprinkle with additional chives or a swirl of cream for an elegant touch.