Potage Parmentier, or potato leek soup, is a French style soup so you already know it will involve heavy cream and a strained puree. This is a great soup to serve on a cold winter night, or when you have a light entree.
Ingredients
- 2 lbs Yukon gold potatoes – peeled and diced into 1/2″ cubes
- 4 Leeks – large, roughly chopped, white and light green parts only
- 56 oz Chicken broth (7 cups) – can use vegetable, but why?
- 8 oz Heavy cream
- 3 Garlic cloves – peeled and smashed
- 3 TBL Butter
- 3 Thyme sprigs ~2/3 tsp dried thyme
- 2 Bay leaves
- 1 tsp Salt
- 0.25 tsp Black pepper
- Chives – finely chopped for garnish
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Melt butter in dutch oven on med.
- Add leaks and cook ~10 mins, or until soft but not brown.
- Add garlic and cook 1 min.
- Add rest of ingredients and bring to boil.
- Reduce heat to simmer for ~15 mins, or until potatoes are soft.
- Remove thyme and bay leaves.
- Using blender or food processor, puree.
- If you want a very smooth soup, strain the puree.
- Add cream and season to taste with salt and pepper.
- Garnish with chives
Vegan Note: for your version, add onion and substitute oil for the butter and coconut cream for the heavy cream. Use vegetable broth instead of chicken broth. Try to enjoy, after all, you did make it with love.
