Soup · France and Wales Potage Parmentier
Potato and Leek Soup
A smooth, creamy soup of leeks and onion sweated in butter, simmered with potato and stock, then blended and finished with cream. Ready in about 40 minutes from one pot.
Ingredients
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Kit
Method
Tips
- Cleaning leeks. Slice first, then rinse in a bowl of cold water so the grit trapped between the layers sinks.
- Blended the bay leaf? It is not harmful, but the fragments are tough and slightly bitter. Pass the soup through a fine sieve, then reheat and add the cream as normal.
- Storage. Keeps in the fridge for up to 3 days in a sealed container. Reheat gently without boiling.
- Freezing. Freeze before adding the cream, for up to 3 months. Defrost, reheat, then stir the cream in.
- Variations. Swap the cream for a splash of milk for a lighter soup. Top with chives, crispy leek or a swirl of cream.