Imagine a velvety smooth soup that transports you straight to the French countryside with every spoonful. Potage Parmentier is not just a soup; it's a culinary journey of creamy potatoes, delicate leeks, and a symphony of flavors that will warm you from the inside out. Whether you're a seasoned chef or a kitchen novice, this classic French recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 medium potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup cream
- Salt and pepper to taste
- 1/2 cup toasted pepitas
- Fresh herbs (such as chives or parsley) for garnish
Instructions
- Begin by preparing your ingredients. Peel and dice the potatoes into small cubes, ensuring they are roughly the same size for even cooking. Clean the leeks thoroughly by slicing them in half lengthwise and rinsing under cold water to remove any dirt or grit. Slice the leeks into thin half-moons. Chop the onion into small pieces.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and leeks to the pot. Sauté them for about 5-7 minutes, or until the onions become translucent and the leeks soften, stirring occasionally to prevent them from browning.
- Once the onions and leeks are softened, add the diced potatoes to the pot. Stir well to combine the vegetables. Season with salt and pepper to taste.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- After the potatoes are cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, but be cautious of the hot liquid.
- Once the soup is blended to your desired consistency, return it to the pot (if using a regular blender) and stir in the cream. Heat the soup gently over low heat, allowing it to warm through without boiling. Adjust the seasoning with additional salt and pepper if needed.
- While the soup is warming, prepare the toasted pepitas. In a small skillet over medium heat, add the pepitas and toast them for about 3-5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside.
- To serve, ladle the hot potage parmentier into bowls. Garnish each bowl with a sprinkle of toasted pepitas and a handful of freshly chopped herbs, such as chives or parsley, for added flavor and color.
- Enjoy your delicious and creamy Potage Parmentier with toasted pepitas and herbs, perfect for a comforting meal!
Tips
- Leek Cleaning Hack: Always slice leeks in half lengthwise and rinse thoroughly under cold water to remove hidden dirt and sand.
- Texture Matters: For the smoothest soup, use an immersion blender directly in the pot. If using a standard blender, blend in small batches and be cautious with hot liquids.
- Cream Control: Add cream at the end and heat gently to prevent curdling and maintain a silky consistency.
- Toasting Pepitas: Watch them closely while toasting - they can burn quickly. Keep stirring and remove from heat as soon as they turn golden and become fragrant.
- Herb Selection: Fresh herbs like chives or parsley add brightness, but you can also experiment with thyme or tarragon for different flavor profiles.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 60mg
