Name: Potato and Leek Soup – Potage Parmentier
Prep time: 15 min
Cook time: 57 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 Tbsp butter; 4 leeks; 2 cloves garlic; 0.5 tsp kosher salt; 0.5 tsp freshly cracked pepper; 2.5 c chicken stock; 2.5 c water; 2 bay leaves; 1 Tbsp flat-leaf parsley; 1 tsp thyme leaves; 1 lb yukon potatoes; 0.25 c heavy cream; 4 servings salt and pepper

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Potato and Leek Soup – Potage Parmentier Recipe — Recipes Zone

Method

6 steps · 1h 5m

01
Cook the Leeks
Melt 4 tablespoons of butter in a large pan over medium heat until it just begins to bubble. Add the chopped leeks, then season with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Stir occasionally for about 10 minutes, until the leeks are very soft and their edges start to turn a light brown.
02
Add Garlic
Stir in the garlic and cook for another couple of minutes, until fragrant. Give the leeks a quick taste here, just to check the seasoning before adding the liquids.
03
Simmer Liquids and Herbs
Pour in the 5 cups of liquid (a mix of chicken stock and water works well) along with the bay leaves and thyme. Taste the broth at this stage; some stocks are saltier than others, so you might want to adjust before adding potatoes.
Increase the heat to bring the mixture to a quick boil, then reduce it to a gentle simmer for 5 minutes.
04
Add Potatoes and Simmer
Add the 1 pound of thinly sliced Yukon gold potatoes to the pot. Cover with a lid and let it simmer for about 40 minutes, stirring occasionally, until the potatoes are very tender.
05
Check Doneness and Season
The soup is ready when the potatoes are very tender and starting to fall apart. Potatoes tend to absorb salt, so taste again and adjust the seasoning with more salt and pepper as needed. If you like a little warmth, a pinch of cayenne pepper can be a nice addition.
06
Serve and Finish
Ladle the soup into bowls. If you prefer a richer soup, stir in a splash of heavy cream into each serving. Garnish with fresh flat-leaf parsley.
For a smooth, creamy consistency, use an immersion blender to purée the soup directly in the pot before serving. This step is optional, but it makes for a different texture.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	352kcal	18%
Fat	19g	27%
Carbohydrate	39g	15%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Celery	May contain
Mustard

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Potato and Leek Soup – Potage Parmentier Recipe

About this recipe

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Method

Cook the Leeks

Add Garlic

Simmer Liquids and Herbs

Add Potatoes and Simmer

Check Doneness and Season

Serve and Finish

Nutrition

Allergens

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