Potage Parmentier (Classic French Leek and Potato Soup)

Creamy potato and leek soup, named after Antoine-Augustin Parmentier.

Ingredients (Serves 4–6)

• 3 large leeks, white and light green parts only, cleaned and sliced

• 3 medium potatoes, peeled and diced

• 1 onion, chopped

• 2 tbsp unsalted butter

• 1 liter vegetable or chicken broth

• 150 ml heavy cream (optional)

• Salt and freshly ground black pepper

• Fresh chives or parsley, chopped, for garnish

Preparation

1. Sauté vegetables:

   • Melt butter in a large pot over medium heat.

   • Add leeks and onion, cooking gently until softened (5–7 minutes).

2. Add potatoes and broth:

   • Add diced potatoes and pour in broth.

   • Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.

3. Blend the soup:

   • Remove from heat and use an immersion blender (or transfer to a blender) to puree until smooth.

4. Finish with cream:

   • Stir in heavy cream if desired. Adjust seasoning with salt and pepper.

5. Serve:

   • Ladle into bowls and garnish with chopped chives or parsley.

   • Serve hot with crusty bread.

Serving Suggestions

• Serve as a starter or light meal.

• Pair with fresh French baguette and a glass of white wine.

Cooking Tips

• Use only the tender parts of leeks for a delicate flavor.

• For extra smooth soup, strain through a fine mesh sieve after blending.

• Adjust cream amount for lighter or richer texture.