It’s the simple things in life that are most memorable and this soup is no exception. We are always delighted with its richness. Julia Child knew what she was doing with this Potage Parmentier recipe.
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by Julia Child
Ingredients
1 lb. – 1 1/4 lb.peeled potatoes, diced (4-5 medium potatoes)
3-4 thinly sliced leeks, white and light green parts only
6 cups of water
1 1/2 tsp salt
4-6 T. whipping cream
4 T butter
Method
After slicing the leeks, soak them in a large bowl of water for a few minutes to remove the dirt and grit. Once you have thoroughly cleaned the leeks, place them in a large pot with the potatoes, water and salt. Bring to a boil and simmer for around 30 minutes, or until the vegetables are tender.
Use an immersion blender to blend until smooth. Add butter and whipping cream and stir until butter melts. You can serve with a dollop of sour cream if you choose. A sprinkling of freshly ground black pepper or thinly sliced green onions also adds a nice touch.
*We have tried both russet and red potatoes. The red potatoes are a bit creamier and sweeter than the russet.
If you like the mild onion flavor of leeks, check out our Leek and Bacon Dip recipe for your next party.
Use white and light green parts of the leeks.
Wash sliced and separated leeks in a bowl of water.
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