I swear, recipe titles always sound more impressive when they’re in French! Translated, “Potage Parmentier” means plain old leek and potato soup, but sometimes it is the simple things in life that are the yummiest. Sometimes a bowl of soup just hits the right spot!
INGREDIENTS
2 quarts water
1 tablespoon salt
1 lb leeks, thinly sliced
1 lb potatoes, peeled and quartered
1/3 cup cream
DIRECTIONS
Pour the water into a big pot and bring to a boil.
I need to get myself a new stock pot. This one has been around for over 10 years and is quite beaten up!
While the water is heating up, use the time to peel and quarter your potatoes.
As well as to thinly slice your leeks. For those who have never used fresh leeks before, just cut the root tip off and then start slicing all the way up to where the green bits start to branch out.
Add the salt.
The potatoes.
And finally the leeks.
Then put the lid back on the pot with it vented slightly and boil for 45 minutes. You want everything nice and soft!
Once you have finished the boiling process you have two choices. If you like your soup slightly lumpy then go ahead and use a potato masher to smooth it out somewhat. It will still have texture because you won’t get it perfectly smooth with a masher.
If you’re like me and like your soup smooth as a baby’s bottom, then ladle some into a blender. We’re going to blend this in batches, so have a spare saucepan or a big bowl handy to empty the blender into to make space for the next batch. Just don’t get impatient and fill it more than half way or you’re going to have a soup explosion and a big mess to clean up!
Then pulse it a few times until it is as smooth as desired.
Once everything is mashed or blended, return the soup to the saucepan and reheat it. Then turn off the heat, add the cream, and stir till fully combined.
Serve and eat! It goes great with some crusty French bread.
I wish I had remembered to buy crusty French bread!
♥
