Potage Parmentier - Potato Leek Soup
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 people
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Calories
621 kcal
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Cuisine
French, Vegetarian
Potage Parmentier - Potato Leek Soup
Description
Potage Parmentier - Potato Leek Soup combines peeled diced potatoes and thinly sliced leeks sautéed in unsalted butter until softened. The vegetables are then cooked in water with salt until tender before being mashed to a thick, smooth consistency using an immersion blender or food mill. Whipping cream is stirred in off heat to add richness, and the soup is served garnished with fresh chives and a dollop of crème fraîche.
This soup has a mellow, comforting flavor with a velvety texture that comes from pureed potatoes and leeks enriched by butter and cream. The sautéing of leeks brings out their sweetness, while the mild seasoning keeps the dish delicate.
It serves well as a light lunch or an appetizer and can be made ahead. For more flavor, stock can be substituted for water without changing the flavor profile substantially, and it can also be cooked in a pressure cooker to reduce cooking time.
Store cooled soup in airtight glass containers in the refrigerator for up to two days.
Ingredients
- 3 potato peeled, cut into small dices potatoes
- 3 cups leek washed and thinly sliced leeks
- 2 tablespoons butter unsalted
- 4 cups water
- 5 tablespoons whipping cream
- 3 tablespoons chives
Instructions
- In a large heavy bottom pot over medium heat, melt the butter. Add the leek and sauté until the leeks are soft, 4 minutes.
- Add the potatoes and cook for a couple of minutes. Add the water and salt and partially cover cooking at medium heat for 30 to 40 minutes or until the vegetables are nice and tender.
- With an immersion blender or food mill, mash all the vegetables to a rich paste-like consistency.
- Off the heat, and just before serving into the soup bowl add the whipping cream and stir well.
- Ladle on bowls, place a dollop of crème Fraiche in the middle, and sprinkle the chive over it.
Notes
- Use an immersion blender or high-powered blender to achieve a very smooth soup texture.
- Substitute water with homemade vegetable or chicken stock to enrich flavor without changing the basic profile.
- The soup can be made ahead and keeps well refrigerated for a couple of days.
- Pressure cookers may be used, cooking for about 10 minutes on a suitable soup program.
- Store cooled soup in airtight glass containers in the fridge for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 51g | 78% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 124mg | 5% |
| Potassium | 585mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 6645IU | 133% |
| Vitamin C | 38mg | 42% |
| Calcium | 250mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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