Description
Thanks to a modest yet intensely aromatic medley of buttery sauteed veggies, this warming potato leek soup is simple and satisfying.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes, peeled and diced (about 3 cups)
- 3 cups diced leeks, white and light green parts only (about 2 large)
- 1 1/2 cups peeled and diced carrots (about 2 medium)
- 2 teaspoons coarse salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 8 cups low-sodium vegetable stock
- 6 tablespoons whipping cream, plus about 2 tablespoons for garnish
- 2 tablespoons minced fresh chives
Instructions
- In a large saucepot or Dutch oven, melt the butter over medium heat. Add the potatoes, leeks, and carrots and season with the salt and pepper. Saute until very fragrant, about 3-5 minutes, then add the stock.
- Bring to a boil, then simmer partially covered until the vegetables are tender, about 45 minutes.
- Using an immersion blender (or transferring 3/4 of the mixture to a blender), puree the soup until it’s mostly smooth but still has a bit of texture. Season with additional salt and pepper to taste.
- Remove from the heat. Just before serving, stir in the cream a few tablespoons at a time. Ladle into bowls and garnish each with about 1/2 tablespoon cream and chives.
Notes
Adapted from Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: potage parmentier, potato, leek, French, vegetarian