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

  1. 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.
  2. Mash the vegetables in the soup or with a fork or use an emersion blender. Correct seasoning.
  3. Set aside uncovered until just before serving then reheat to a simmer if not serving immediately.
  4. 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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