Apr 21, 2020
A French classic, this delicious soup is quick, easy, and versatile. When renowned chef Eric Ripert of Le Bernadin shared his recipe for Potato Leek soup on Instagram I was immediately transported back to my days in the south of France when I studied with Roger Vergé.
Potato leek soup, or potage parmentier, was one of the first dishes I learned to make in culinary school. It is an essential base soup in French cuisine. Add a bit of heavy cream and serve it chilled for Vichyssoise, add watercress for potage au cresson, or top it with bacon, diced vegetables, fried leeks, or fresh herbs. For a little French frou-frou, add whipped crème fraiche on top and a dollop of caviar—lovely for a special dinner. There are endless variations to suit every taste.
When I serve this soup for lunch I sprinkle a chive garnish overtop and serve salmon-watercress sandwiches on the side.
Yield: Serves 6
4 tablespoons lightly salted butter
3 large leeks, white and light green parts only, sliced
½ teaspoon salt, more to taste
¼ teaspoon white pepper, more to taste
2 large potatoes, peeled and diced (Idaho Russet or Yukon Gold)
8 cups chicken stock or vegetable stock
3 Tablespoons fresh Chives, finely chopped, for garnish
Melt 2 tablespoons of butter over medium heat in a large soup pot. Add the leeks, and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, ½ teaspoon salt, and ¼ teaspoon white pepper, stir and add the stock. Bring to a boil and turn the heat down to low. Simmer until the potatoes are tender, about 15 minutes.
Add the remaining 2 tablespoons of butter and purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches, and return soup to pot) Bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it is too thick, add water or stock to thin it out.
Serve immediately, garnished with fresh chives if desired.
Note: The soup can be frozen for up to 3 months.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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