Potato & Leek Soup, or Potage Parmentier, is a French classic. It’s an essential base soup in French cuisine. Serve it chilled for Vichyssoise, or top it with bacon, fried leeks, fresh herbs or diced vegetables. There are endless variations — just use your imagination to make it your own.
- 3 tablespoons Unsalted butter
- 4 Leeks, white and light green parts only, roughly chopped
- 3 cloves Garlic, peeled and smashed
- 1 kg Dutch Cream potatoes, peeled and roughly chopped into 1/2-inch pieces
- 7 cups vegetable stock
- 2 Bay Leaves
- 1 sprig fresh Thyme, plus more for garnish if desired
- 1 teaspoon Celtic Sea salt
- 1/4 teaspoon ground black pepper
- 1 cup cream
- Chives, finely chopped (optional)
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.