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Potage Parmentier (Potato Leek Soup)

It's fun to keep up with the latest trends, but I like to think that classic dishes are just that for a reason: they're always in fashion. This is an example of one of those dishes.

Potage Parmentier (Potato Leek Soup)

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Serves: 4 Total Time: 1 hour`

Ingredients

  • 2 tablespoons neutral oil, such as canola or grapeseed oil
  • 4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
  • 3 large leeks (1 pound), cleaned and thinly sliced
  • 6 cups vegetable stock (or light chicken stock)
  • Kosher salt, to taste
  • 1 to 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup crème fraiche
  • 1/3 cup minced parsley or chives

Instructions

1

Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).

2

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

3

Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

4

Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.

5

Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

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