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Potato and Leek Soup (Potage Parmentier)

Preparing time: 15 min
Cook Time: 45 min                  Total time: 1 hour
500 g potatos
500 g leek with tender green

Dice the potatoesSlice the leek


Peel and dice the potatoes. Slice thinly the leek.
900 ml cold tap water
1 tbs salt

Place the potatoes and leek into a large potPour the water

Place the potatos, leek, salt in a large pot. Pour the water. Bring to boil and simmer covered about 45 minutes until the vegetables are soft.
Blend the vegetablesBlend the vegetables
Blend the vegetables until smooth. 
50 ml double cream (for vegan version coconut milk)
black pepper and salt to taste

Pour the double cream

Add the double cream. Stir, add the black pepper and salt to taste. Serve hot with a slice of crispy bread, croutons or the buttermilk rolls.

The recipe from Mastering the Art of French Cooking: Volume 1,  Julia Child Louisette Bertholle and Simone Back 


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