Potage Parmentier (Leek and Potato Soup)

Ingredients

• Leek

  3 medium (500 g)

  $1.40

• Potatoes

  500 g

  $0.65

• Unsalted Butter

  30 g

  $0.26

• Prepared Vegetable Broth

  1 litre

  $1.80

• Heavy / Double Cream

  100 ml

  $0.38

• Salt

  1 tsp

  $0.00

• Ground White Pepper

  1/4 tsp

  $0.02

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Wash the leeks thoroughly to remove any grit, then finely slice the white and pale green parts. Peel and dice the potatoes into cubes.

2. 2

   Melt the butter in a large stockpot over medium-low heat. Add the sliced leeks and sweat gently for 8 to 10 minutes without letting them colour.

3. 3

   Add the cubed potatoes and hot vegetable broth to the pot, season with salt and white pepper, and bring to a simmer.

4. 4

   Cover and cook over low heat for 20 minutes until the potatoes are tender when pierced with a fork.

5. 5

   Puree the soup with an immersion blender until completely smooth and velvety.

6. 6

   Stir in the heavy cream and warm through gently for 2 minutes before ladling into warm bowls.