Potato Leek Soup (Portage Parmentier)
From Mastering the Art of French Cooking: Vol. 1 by Julia Child “Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a water-cress soup, or stir in cream and chill it for vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli, or anything else you think would go with it, and vary the proportions as you wish.” - Julia Child
One thing she didn’t mention is walnut-sized sausage balls. Just brown them off before adding to the soup.
- 6-8
- 20 min
- 5-65 min
Ingredients
- 1 3-4 quart saucepan or pressure cooker
- 3-4 cups or 1 lb peeled potatoes, sliced or diced
- 3 cups or 1lb. thinly sliced leeks including the tender green; or yellow onions
- 2 quarts water
- 1 tablespoon salt
- 2-3 OR 4-6 tablespoons whipping cream OR softened butter
- 2-3 tablespoons minced parsley or chives
Directions
- Either simmer the vegetables, water and salt together, partially covered, for about 40-50 minutes until the vegetables are tender; or cook under 15 pound pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.
- Mash the vegetables in the soup or with a fork or use an emersion blender. Correct seasoning.
- Set aside uncovered until just before serving then reheat to a simmer if not serving immediately.
- Off heat and just before serving, stir in the cream or butter by the spoonfuls. Pour into the tureen or soup cup and decorate with the herbs.
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