Potato and Leek Soup (Potage Parmentier)

Name: Potato and Leek Soup (Potage Parmentier)
Total time: 7200 s
Yield: Serves 4 servings
Ingredients: 10 1/2 oz leeks (about 300 g); 1 lb (2 oz) potatoes (about 500 g); 2 tablespoons margarine or butter (about 1 oz/25 g); About 4 cups water (about 1 L); Coarse salt; 2 tablespoons heavy cream (about 1 oz/30 g)

Oceane Delos @oceanedelos

Potato and Leek Soup (Potage Parmentier)

Oceane Delos @oceanedelos

Saved

Ingredients

30 minutes prep and 1 hour 30 minutes cooking

Serves 4 servings

10 1/2 ozleeks (about 300 g)
1 lb (2 oz)potatoes (about 500 g)
2 tablespoonsmargarine or butter (about 1 oz/25 g)
About 4 cups water (about 1 L)
Coarse salt
2 tablespoonsheavy cream (about 1 oz/30 g)

Saved

Steps

30 minutes prep and 1 hour 30 minutes cooking

1

Peel all the vegetables.
2

Wash all the vegetables.
3

Place the peeled potatoes in a bowl of cold water.
4

Slice the leeks thinly.
5

Melt the margarine or butter in a pressure cooker or large pot.
6

Add the leeks.
7

Cook the leeks over low heat, covered, stirring occasionally with a spatula, until softened.
8

Add the water to the pot.
9

Add salt.
10

Cover and bring to a simmer.
11

Cut the potatoes into large chunks and add them to the pot.
12

Cook, covered, at a gentle simmer for about 1 hour and 30 minutes.
13

Check that the vegetables are tender.
14

Blend the soup until smooth.
15

Add the heavy cream to the pot and whisk to combine.
16

Serve. Enjoy!