This soup comes together very quickly. It will definitely be making it into the regular rotation here! It’s like a deconstructed baked potato, French-style. I had never cooked with leeks before, so I read in the back of my Paris cookbook (where this recipe is from) how to wash and prepare them.
From the glossary: Leeks need careful rinsing to remove the grit that lodges between the leaves. To rinse, trim off the roots but leave the root end intact. Cut away the dark green tops of the leaves, then peel any discolored outer leaves from the stalk. Halve the stalk lengthwise, then rinse well under cold water, gently spreading apart the layers to wash out any dirt.
Leek and Potato Soup (Potage Parmentier) Recipe
from the Williams-Sonoma Paris Cookbook
3 medium to large leeks, white and pale green parts only, rinsed and sliced crosswise
3/4 lb. white-fleshed potatoes, preferably russets, peeled and diced
6 cups chicken or vegetable stock
Salt and freshly ground pepper
6-8 Tablespoons creme fraiche
2 Tablespoons chopped fresh chives
In a saucepan over high heat, combine the leeks, potatoes, and stock. Bring to a boil, reduce the heat to medium-low, cover, and simmer, until the vegetables are falling apart, about 15 minutes.
Season to taste with salt and pepper, then swirl in the creme fraiche and heat until warmed through. Ladle the soup into bowls and garnish with the chives and a dollop of more creme fraiche if you like, and enjoy!