Potage Parmentier
Servings Prep Time
4people 15minutes
Cook Time
40minutes
Servings Prep Time
4people 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. In a large saucepan or pot melt the butter over low heat.
  2. Before we add the leeks they need a thorough cleaning before they’re actually chopped up and added to the soup. To do so we simply cut the leek in half, lengthwise, so that now we have two long halves. Then we rinse each half under cool running water, pulling every leaf back to make sure we rinse any grit stuck between each leaf.
  3. Slice now the leeks into rings and add it to the soup
  4. Add the onion peeled and sliced.
  5. Cover the pot and cook for 10 minutes.
  6. We add the potatoes peeled and thinly sliced and season with salt and pepper.
  7. It’s time to add thyme, marjoram, bay leaf. Stir well and gently.
  8. Cover pot and continue to cook for 10 to 12 minutes.
  9. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for another 30 minutes.
  10. Puree soup using a blender or food processor and let it cool.
  11. Just before serving we add the cream to the soup.
  12. Potage Parmentier is often served in smaller servings.
  13. To garnish, we can add fresh herbs like chopped chives or a drizzle of extra virgin olive oil on top.
  14. A cold version of this potage is the Vichyssoise