Potato and Leek Soup


“I just like eggheads, damnit!”  Julia Child (My Life in France, pg 197)

Potage Parmentier adapted from “Mastering the Art of French Cooking” by Julia Child

Here’s what you need:
2 T neutral oil, such as canola or grapeseed
5 medium russet potatoes
3 leeks
4 C vegetable stock
2 C water
Salt and pepper to taste
2 T sour cream


Here’s what you do:
Cut the leeks in half and discard the dark green half. Slice the white/light green part in half lengthwise and then thinly slice them, creating little half-moons. The leeks need to be washed and rinsed in clean water until they are very clean.



Peel and chop the potatoes in 1 inch cubes.

Saute the leeks in a bit of light oil until they are tender but not brown. Add the potatoes and continue to cook until the potatoes are beginning to soften, but not brown. Add the stock and water and cook for about 30 minutes. One of my favorite secrets to making excellent soup is to let it rest for a while before rushing to the finish – so I advise to let the soup sit, heat off, for another 30 minutes.


Use an immersion blender or a regular blender and process until very smooth. Season to taste with salt and pepper.  Add the sour cream and re-heat gently. 

2 comments:

  1. I wash the discarded green ends well and use them when making stock. I try to use up everything. Your soup looks great.

    ReplyDelete
  2. Sure is soup weather in these parts Tracy! Yours looks lovely:) Thanks for sharing...

    ReplyDelete

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