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soup with oil drizzle

POTAGE PARMENTIER (POTATO & LEEK SOUP)

A classic for a reason. Minimal ingredients, minimal effort, high-quality soup. Sometimes simplicity goes a long way, and this French classic is proof.
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Ingredients
  

  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2 leeks, white and light green parts, thinly sliced
  • 3 garlic cloves, minced
  • 2 lb Yukon gold potatoes, medium diced
  • 1 L vegetable stock
  • Salt, pepper, thyme, onion powder, garlic powder, herbes de Provence, and curry powder (optional), to taste
  • 125 mL heavy cream

Method
 

  1. In a large pot, add the butter and olive oil. Once the butter has melted, mix in the leeks and cook for 10 minutes, or until softened.
  2. Mix in the garlic and cook for 2 minutes.
  3. Add the potatoes, stock, and seasoning. Stir, cover, and cook for 30 minutes, or until the potatoes are fork-tender.
  4. Blend until smooth, then stir in the heavy cream and let it simmer on low for a few minutes.