French Potato & Leek Soup
Creamy French soup of potatoes and leeks gently puréed into a velvety broth.
This classic Potage Parmentier blends sautéed leeks and onion with potatoes in a savory broth, then purées the mixture until smooth and finishes with a splash of olive oil and a pinch of nutmeg.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 800 ml
- Garlic - 2 cloves
- Potatoes - 400 g
- Parsley - 1 tbsp
- Leeks - 200 g
- Butter - 1 tbsp
- Onion - 1 piece
- Pepper - to taste
- Nutmeg - 0.25 tsp
- Sea Salt - to taste
- Olive Oil - 1 tbsp
Directions
Step 1
Heat 1 tbsp olive oil and 1 tbsp butter in a pot over medium.
Step 2
Add 1 sliced leek and 1 chopped onion; sauté until soft, 5 min.
Step 3
Stir in 2 minced garlic cloves; cook 1 min.
Step 4
Add 400 g diced potatoes and 800 ml vegetable broth; bring to a boil.
Step 5
Reduce heat, simmer 15 min until potatoes are tender.
Step 6
Off heat, purée soup until smooth.
Step 7
Season with salt, pepper and a pinch of nutmeg.
Step 8
Swirl in 1 tbsp olive oil, garnish with chopped parsley, and serve hot.
Cook's Notes
For extra silkiness, strain the purée through a fine sieve.