French cuisine · Soups & Stews

Potage Parmentier

Simple potato and leek soup with butter – the mother of vichyssoise.

Ingredients · for 4 servings

• 800 g floury potatoes
• 3 leeks
• 60 g butter
• 1 l vegetable stock
• 150 ml cream
• Chives
• Nutmeg
• Salt
• White pepper

Instructions

1. Slice the leeks into rings and sweat them in butter without letting them colour.
2. Add the diced potatoes and sweat briefly.
3. Pour in the stock and simmer for 25 minutes until tender.
4. Blend until smooth and stir in the cream.
5. Season with nutmeg, salt and pepper and scatter with chives.