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potato leek soup

Potato Leek Soup

To further my study of French cooking and because I never know what to make for dinner, I decided to make the first recipe in the first chapter of Mastering the Art of French Cooking, potato leek soup. Perfect, I love potato leek soup. I went to the grocery store with my list of ingredients. Hmmm… potatoes… leeks…. That can’t be right. I also got heavy cream and chicken broth, in case I missed a few steps.

It ends up, you make potato leek soup by simmering 1 part sliced leeks to 1 part of diced potatoes in water for an hour and then mashing them up. You can finish with heavy cream, but you can also just use butter. I thought it tasted great with neither, but since I bought heavy cream why let it go to waste? It also shocks me that I enjoyed a vegetarian soup. I always thought that soup can’t actually taste good without a meat stock base and this recipe could easily be vegan.

I can’t really say this is a pantry recipe because you have to have leeks on hand. Although I suspect that after a few more weeks of French cooking, I will always have shallots and leeks in my kitchen.

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