Photograph of the finished Potage Parmentier

France · Súp khoai tây tỏi tây

Potage Parmentier

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1.8 lb
  • Photograph of Leek Leek 14.1 oz
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Fresh cream Fresh cream ½ cup
  • Photograph of Parsley Parsley 0.3 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Slice the white part of the leek into thin rings, then rinse thoroughly several times to remove any dirt.
  2. 2 Simmer the leeks with unsalted butter over low heat for 10 minutes, making sure they don't discolor.
  3. 3 Add the diced potatoes, pour in enough water to cover them, and season with salt.
  4. 4 Bring to a boil, then reduce heat and simmer for 25 minutes until the potatoes are tender.
  5. 5 Blend until smooth, add fresh cream and stir well, season with salt and pepper.
  6. 6 Scoop into a bowl, sprinkle with chopped parsley, and serve hot.

With an appliance

  • Oven 48 min

    Replace step 4: place the potatoes in a covered pot and set to the middle rack of the oven at 170 degrees for 28 minutes; about 3 minutes longer than on the stovetop, but the potatoes will cook evenly, won't burn, and don't need stirring. Add the cream after blending.

Start cooking