Name: Potage Parmentier (Leek and Potato Soup)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 180 g Leeks, white and light green parts, sliced and washed well; 300 g Potato, peeled and diced; 1½ tbsp Butter; ½ Onion, finely chopped; 500 ml Vegetable Stock, warm; 60 ml Heavy Whipping Cream; 1 Bay Laurel Leaf, whole; to taste Salt; ¼ tsp Black Peppercorns, freshly crushed; 1 tbsp Parsley, chopped

Potage Parmentier (Leek and Potato Soup)

50 mintotal

Prep 15 min · Cook 35 min

Serves: 2
Difficulty: Easy
Spice: None

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Method

Melt the measured butter in a pot over medium-low heat. Add the leeks and onion, then cook gently until soft without browning.
Add the potato, warm vegetable stock, bay leaf, salt, and black pepper. Bring to a simmer.
Cover and cook until the potatoes are very tender and the leeks have fully softened.
Remove the bay leaf. Blend the soup until smooth, then return it to low heat.
Stir in the heavy whipping cream and warm gently without boiling hard. Adjust seasoning and finish with parsley.

How to tell it's done

The soup should be smooth, creamy, and pourable, not gluey or overly thick.

Getting it right

Tip

Wash leeks very well after slicing because grit often hides between the layers.

What to serve it with

Serve warm with bread, or as a light dinner starter before a main course.

Common mistakes

The soup is gluey or bland.: Simmer potatoes until tender, blend only until smooth, and season after adding cream.

Substitutions

Heavy Whipping Cream can be reduced or replaced with more Milk for a lighter version.
Vegetable Stock can be replaced with water, but the soup will taste simpler.
Blend fully for a classic smooth potage, or leave slightly chunky for a rustic home style.

Storing and reheating

Refrigerate leek and potato soup for up to 4 days. Reheat gently without a hard boil after adding cream; freeze before adding cream for the best texture.

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Ingredients