Potato and Leek Soup – Potage Parmentier
My potato and leek soup recipe is a new take on an old classic. It’s hearty and easy to make. Delicious comfort food you’ll fall in love with and that you’ll get right the first time you try it.
Servings: 4
Calories: 228kcal
Ingredients
- 4 tablespoons butter
- 4 leeks, trimmed and chopped to ⅛"
- 2 cloves garlic, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 ½ cups chicken stock
- 2 ½ cups water
- 2 bay leaves
- 1 tablespoon chopped flat-leaf Italian parsley (plus more for garnish)
- 1 teaspoon fresh thyme leaves
- 1 pound Yukon potatoes, thinly sliced
- ¼ cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pan, heat 4 tablespoons butter until it bubbles.4 tablespoons butter
- Then add the chopped leeks. Season with ½ teaspoon kosher salt and ½ teaspoon pepper. Stir occasionally for about 10 minutes until the leeks get really soft and the edges begin to brown.4 leeks, trimmed and chopped to ⅛", ½ teaspoon kosher salt, ½ teaspoon freshly cracked black pepper
- Add garlic and stir for another couple of minutes. Taste before the next step.2 cloves garlic, thinly sliced
- Add 5 cups liquid (I use 50% chicken stock and 50% water) and the herbs. Taste and see if you like the balance so far. Some stocks are saltier than others.2 ½ cups chicken stock, 2 ½ cups water, 2 bay leaves, 1 tablespoon chopped flat-leaf Italian parsley (plus more for garnish), 1 teaspoon fresh thyme leaves
- Crank up the heat to bring it to a quick boil, then reduce the heat and simmer for 5 minutes.
- Add 1 pound of thinly sliced Yukon gold potatoes and let it simmer with the lid on for about 40 minutes. Stir occasionally.1 pound Yukon potatoes, thinly sliced
- The soup is done when the potatoes are very tender and starting to fall apart. We might still have to add some more salt and pepper. Potatoes soak up some salt. Taste again. Season with salt until you achieve the desired yumminess. If you like, add a pinch of cayenne pepper, which really makes it pop.Salt and pepper to taste
- Serve in a bowl, add a splash of heavy cream (if desired), and top with some fresh flat-leaf Italian parsley.¼ cup heavy cream
- If you prefer a creamy consistency, use an immersion blender and blend everything together before serving.
Notes
Nutrition
Calories: 228kcal | Carbohydrates: 37g | Protein: 6g | Fat: 7g | Sodium: 426mg | Potassium: 754mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1845IU | Vitamin C: 36mg | Calcium: 106mg