Name: Potage Parmentier (Potato and Leek Soup)
Yield: Serves 4
Ingredients: 350 g (12 oz) floury potatoes, peeled and chopped; ½ onion, sliced; 25 g (1 oz) unsalted butter; Salt and freshly ground black pepper; 2 large leeks, white part only, sliced; 120 ml (4 fl oz) double cream; 1 tablespoon chopped chives; 1 litre (1¾ pints) well-flavoured chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.<