| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 cups sliced leeks, white and tender green parts
- 3 cups peeled and roughly chopped baking potatoes, like russets
- 6 cups water
- 11/2 teaspoons salt
- 1/2 cup heavy cream
- 1/2 cup creme fraiche or sour cream
- 1/3 cup minced chives or parsley
Instructions
- In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
- Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 192 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 37 mg |
| Sodium | 925 mg |
Reviews
I used this recipe as a base recipe for my version as I’m allergic to dairy. Cooked it the same way, but pureed only half the batch and then re-added it to the remaining soup, allowing the blended potatoes to provide the creamy texture without the cream. I did add 1/2 cube of chicken stock for some extra flavour to replace what was lost from the dairy. It was delicious.
I’ve been making Julia’s Potage Parmentier for decades. It’s hearty without being heavy and the leeks and potatoes come through so wonderfully because she doesn’t use chicken stock, just water. One of the easiest and tastiest soups I’ve ever made.
Fabulous easy recipe! Sautéed the leeks and one onion in butter, used chicken broth instead of the plain water and reduced the salt by half. Also added a bay leaf, and used 5% cooking cream rather than the heavy cream. Very very good, will be making this again
Absolutely delicious! This soup is good both hot or cold. Tonight I added two cups of chicken broth to the recipe because I had some in the fridge, but it’s good just made with water, too. My husband doesn’t really care for sour cream, so I garnished it with some toasted (unseasoned) bread cubes for crunch and chopped chives. This soup is a real comfort food and so easy to make with an immersion blender.
I am Asian & my husband is Caucasian. He is now under the weather. If I had my way, I would feed him Chicken soup every day, with all the goodness of ginger, garlic, celery & carrots in it, as I do with my kids, but he can’t take that every day. Today, he says he misses his Grandmother’s cooking, so I found this & Julia Child’s recipe can’t be wrong for Mr. America Man. Wow, it looks & tastes so good!
Really loved this. Did not have creme fraiche so used plain Greek yogurt. Great substitution. I also added a cup chicken broth in place of the water. Not so heavy as other recipes. Hubby and I both loved it. A keeper!!
To me this soup tastes good but I find it very thin. I have even seen a recipe using 1 qt of water. Does anyone have an opinion on this? 6 cups equal 48 oz,,,right? rkidwell just uses 3 cups liquid ?
This is my go to recipe for Potato Leek. There is not a better recipe out there. It comes out perfect every time
I used 2 cups of chicken broth and 1 cup of water. It was absolutely delicious. I only got about 3 -4 nice servings from the recipe. It seemed to be the right consistency. Other than that, this is a really great, tasty soup.
It’s a light starter soup, so if you’re going for more courses this is an excellent way to start it off. I followed the recipe to a T, and it serves at least 6-8 people. It doesn’t have an overly complex flavor, so you can transition into other dishes. I also cooked Ina Garten’s famous fennel and potato gratin. I thought it would be too much to have two potato dishes, but with this soup you get an equal leek flavor. Light sour cream in it keeps the soup from being too heavy on your stomach