… or Potato leek soup. I wanted to sound fancy.
Leeks were nice and cheap up at the fruit & veggie stand and so I picked up three nice large ones for close to nothing. I have always loved cream of leek soup and when searching online for a recipe I came upon Julia Child’s, I had to give it a try. I did make a few modifications, which I will share below!
Potage parmentier (or Potato Leek Soup)
2 tbsp Canola oil
4-5 medium-sized russet potatoes (about 1 lb)
3 large leeks (1 lb) cleaned and thinly sliced
6 cups chicken stock
Kosher salt to taste (I used sea salt)
1-2 tbsp freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche (I omitted this)
1/3 cup minced parsley or chives
My additions were:
1 small onion, diced
1 tsp garlic, minced
Heat oil in a large stock pot, add onion, garlic and leek. Cook, stirring occasionally until the vegetables begin to soften. Add the potatoes and cook a little longer, until all the veggies begin to brown.
Add the stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes until the vegetables are tender.
Remove from heat and allow to cool slightly. Blend the soup with an immersion blender or blender until smooth. Add the cream and lemon juice. Stir. Season with salt, to taste. Serve with crème fraiche if you have any and top with minced herbs.