I love this recipe, although I made some changes to it. First I put about twice the amount of potatoes in it, after it was done cooking I mixed a teaspoon chicken base into it (to add more flavor). The whole recipe only took me 20 minutes. Sometimes I'll add chicken into it for a light lunch!
Leek and Potato Soup
Photo: Christopher Hirsheimer
(Potage Parmentier)
SERVES 6 – 8
A favorite recipe of legendary cookbook editor Judith Jones, this soup is adapted from the classic Mastering the Art of French Cooking, Vol. I (Knopf, 1961), by Julia Child, Louisette Bertholle, and Simone Beck.
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including
the tender green part
Salt
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives
1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.
2. Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.
3. Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.
Ratings & Reviews (1)
Leek and Potato Soup
Reviewed by OMAKEME on
.
I love this recipe, although I made some changes to it. First I put about twice the amount of potatoes in it, after it was done cooking I mixed a teaspoon chicken base into it (to add more flavor). The whole recipe only took me 20 minutes. Sometimes I'll add chicken into it for a light lunch!
Rating: 5
