Potage Parmentier

Ingredients

• 500 gleeks — white and pale green parts sliced
• 500 gYukon Gold potatoes — peeled and diced
• 2 tbspbutter
• 1.25 Lchicken or vegetable stock
• 100 mlheavy cream — optional
• 2 tbspchives — finely cut
• to tastefine salt and white pepper

Method

1. Begin by thoroughly cleaning 500 g of leeks. Trim the dark green tops and root ends, then slice the white and light green parts into thin rounds. Rinse the slices under cold water to remove any grit, ensuring they are clean and ready to soften evenly in the pot.
2. Peel 500 g of Yukon Gold potatoes and cut them into small, uniform cubes, about 1 cm each. This size ensures they cook through at the same rate as the leeks, creating a harmonious texture in the finished soup.
3. In a large, heavy-bottomed pot, melt 2 tbsp of butter over medium heat. Add the sliced leeks and a pinch of fine salt, stirring gently. Cook until the leeks are soft and translucent, releasing a sweet, savory aroma, without allowing them to brown.
4. Pour in 1.25 L of chicken or vegetable stock and add the cubed potatoes. Increase the heat to bring the mixture to a gentle simmer. Cover the pot partially and let it cook until the potatoes are tender and can be easily pierced with a fork, indicating they are fully cooked and the flavors have melded.
5. Once the vegetables are tender, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy, or leave it slightly chunky for a more rustic texture, depending on your preference.
6. Stir in 100 ml of heavy cream, mixing thoroughly to incorporate it into the soup. Taste and adjust the seasoning with fine salt and white pepper, enhancing the soup's depth and balance without overpowering its delicate flavors.
7. Finely chop 2 tbsp of chives and sprinkle them over the soup as a garnish. Ladle the hot soup into warmed bowls, allowing the comforting aroma to invite everyone to the table, ready to enjoy this classic French potage.