POPSUGAR Food

Apr 8 2014 - 5:45am

Potage Parmentier (Potato Leek Soup)

Notes

For a more delicately flavored soup, sub in water for the vegetable stock.

Julia Child's Potato Leek Soup Recipe

Ingredients

2 tablespoons neutral oil, such as canola or grapeseed oil
4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
3 large leeks (1 pound), cleaned [2] and thinly sliced
6 cups vegetable stock [3] (or light chicken stock)
Kosher salt, to taste
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives

Directions

  1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
  2. Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
  3. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
  4. Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.
  5. Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

Source URL
http://www.yumsugar.com/food/Julia-Child-Potato-Leek-Soup-Recipe-24339863