Potage Parmentier

Method

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1. Put the leeks, potatoes, water and salt in a pan and bring to the boil.

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2. Simmer, partly covered, for 35 minutes, until the potatoes are completely tender and beginning to fall apart.

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3. Crush the soup with a potato masher, or pass it through the coarse plate of a mouli. Do not use a blender.

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4. It should be rough-textured, with visible pieces of leek.

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5. Off the heat, beat in the cold butter a few pieces at a time so it emulsifies rather than melting into a slick.

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6. Add the pepper and the cream, and taste for salt.

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7. Serve hot with chives or parsley.

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Chef’s Tips

• Water, not stock. The point is to taste the vegetables.
• Masher or mouli. A blender makes it gluey.
• Cold butter beaten in off the heat.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Country bread
• A green salad
• Gruyère

Storage & Reheating

Refrigerated for 3 days. Reheat gently without boiling. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.