Paul Gayler

Potage Parmentier

Potato and Leek Soup

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Passion for Potatoes
A Passion for Potatoes

By Paul Gayler

Published 2010

  • About

A well-made soup is both inexpensive and satisfying, and can be served as a starter, a light meal or a main dish. This soup is easy to prepare and forms a base for many different variations. Served chilled, it becomes the classic Vichyssoise.

Ingredients

  • 25 g (1 oz) unsalted butter
  • ½ onion, sliced
  • 2

Method

Heat the butter in a pan, add the onion and leeks, then cover and sweat until tender but not coloured. Pour in the stock and bring to the boil. Add the potatoes and simmer for 25-30 minutes, until tender.

Pour the soup into a blender and blitz to a very smooth purée. Return to the pan, reheat gently and stir in the cream and some seasoning. Serve immediately, sprinkled with the chives.<