Potage Parmentier (Potato Leek Soup)

On a rainy Sunday, the only thing I ever want is a comforting bowl of soup. I finally restocked the kitchen with some basics this weekend, and decided that making a simple soup was the best way to start the week. I love potage parmentier – it’s perfect, delicious, and so easy. I’ve used it as the base for plenty of other, heartier soups in the past, but on this cool-ish spring day something simple was all I wanted. I love it with a handful of fresh herbs and a warm loaf of crusty bread.

Potage Parmentier

2-3 large leeks
2 tablespoons butter
2 large potatoes
2 quarts chicken stock
1/4 cup cream
Salt and fresh ground pepper

Cut the leeks lengthwise and wash them well. Slice the white and light green parts. Peel and dice the potatoes. Heat a saute pan over medium heat, add the butter and saute the leeks until tender, about 10 minutes.  Add the potatoes and chicken stock and bring to a boil. Reduce the heat to a low simmer, partially cover the pan and cook for 30 minutes, until the potatoes are very tender. Mash them roughly with a fork and add the cream. Add salt and pepper to taste.

image via costachel