Potato and Leek Soup – Potage Parmentier
Potato and Leek Soup – Potage Parmentier is a gluten free and lacto ovo vegetarian recipe with 4 servings. One serving contains 352 calories, 8g of protein, and 19g of fat. For $1.32 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. This recipe from spoonacular user maplewoodroad requires butter, thyme leaves, water, and yukon potatoes. It works well as a rather inexpensive hor d'oeuvre. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. If you like this recipe, you might also like recipes such as Potage Parmentier (Potato & Leek Soup) - Julia Child, Potage De La Concierge (Leek and Potato Soup), and "Potage aux Poireaux et au Gingembre" : Leek & Gin.
Prep Time:
16 mins
Cook Time:
49 mins
Total Time:
65 mins
Servings:
4
Nutrition per Serving
Calories
352
Protein
8.11g
Carbs
38.98g
Fat
19.09g
Ingredients
Original recipe (4 servings) → 4 servings
- •4 Tbsp butter
- •4 leeks
- •2 cloves garlic
- •0.5 tsp kosher salt
- •0.5 tsp freshly cracked pepper
- •2.5 c chicken stock
- •2.5 c water
- •2 bay leaves
- •1 Tbsp flat-leaf parsley
- •1 tsp thyme leaves
- •1 lb yukon potatoes
- •0.3 c heavy cream
- •4 servings salt and pepper
Directions
In a large pan, heat 4 Tbsp butter until it bubbles.
Then add the chopped leeks. Season with 1/2 tsp kosher salt and 1/2 tsp pepper. Stir occasionally for about 10 minutes until the leeks get really soft and the edges begin to brown.
Add garlic and stir for another couple of minutes. Taste before the next step.
Add 5 c liquid (I use 50% chicken stock and 50% water) and the herbs. Taste and see if you like the balance so far. Some stocks are saltier than others.
Crank up the heat to bring it to a quick boil, then reduce the heat and simmer for 5 minutes.
Add 1 lb of thinly sliced Yukon gold potatoes and let it simmer with the lid on for about 40 minutes. Stir occasionally.
The soup is done when the potatoes are very tender and starting to fall apart. We might still have to add some more salt and pepper. Potatoes soak up some salt. Taste again. Season with salt until you achieve the desired yumminess. If you like, add a pinch of cayenne pepper, which really makes it pop.
Serve in a bowl, add a splash of heavy cream (if desired), and top with some fresh flat-leaf Italian parsley.
If you prefer a creamy consistency, use an immersion blender and blend everything together before serving.
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