Potage De La Concierge Leek And Potato Soup Recipes

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POTATO LEEK SOUP (JULIA CHILD'S) POTAGE PARMENTIER RECIPE - (4.4/5)



Potato Leek Soup (Julia Child's) Potage Parmentier Recipe - (4.4/5) image

Provided by Grammie926

Number Of Ingredients 9

2 tablespoons neutral oil, such as canola or grapeseed oil
4-5 medium russet potatoes (1 pound), peeled and roughly chopped
3 large leeks (1 pound), cleaned, and thinly sliced
6 cups vegetable stock (or light chicken stock)
Kosher salt, to taste
1-2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives

Steps:

  • Heat the oil in a large (6+ quart) stockpot or dutch oven, over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot). Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender. Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches. Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice. Ladle into bowls and garnish with a dollop of crème fraiche, and a healthy sprinkling of minced parsley.

POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD



Potage Parmentier (Potato & Leek Soup) - Julia Child image

Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.

Provided by coconutty

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb potato, peeled and diced (I leave skins on)
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter
2 -3 tablespoons minced parsley or 2 -3 tablespoons chives

Steps:

  • Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
  • Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
  • Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
  • Good hot, cold or room temperature.
  • Variations:.
  • The following may be simmered with the potatoes and leeks at the start:.
  • Sliced or diced carrots or turnips.
  • Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
  • Half-cooked dried beans, peas, or lentils, including their cooking liquid.
  • The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
  • Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
  • Shredded lettuce, spinach, sorrel, or cabbage.
  • Diced, cooked leftovers of any of the preceding vegetables.
  • Tomatoes, peeled, seeded, juiced and diced.

Nutrition Facts : Calories 180.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1785.2, Carbohydrate 29.8, Fiber 3.8, Sugar 3.5, Protein 3.7

POTAGE DE LA CONCIERGE (LEEK AND POTATO SOUP)



Potage De La Concierge (Leek and Potato Soup) image

This is a quick and rather rustic version for those of you who enjoy a bit more texture. I usually leave the potatoes unpeeled for greater ease and nutritional value, but you may peel them if you wish. Enjoy as is or garnish with a bit of creme fraiche.

Provided by graffeetee

Categories     Potato

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 5

3 tablespoons butter (unsalted if you are using a commercial bouillon)
2 large leeks, sliced (use both the white and the tender part of the green)
3 cups chicken stock (or use broth or bouillon)
2 large potatoes, scrubbed and sliced (use the baking variety if possible)
salt and pepper

Steps:

  • Melt the butter over low heat in a saucepan.
  • Add leeks and sauté until translucent, stirring occasionally.
  • Add remaining ingredients and simmer, covered, until potatoes are done.
  • Using a potato masher, mash the potatoes directly in the broth. Leave it chunky, this soup is not supposed to be smooth.
  • Enjoy!

Nutrition Facts : Calories 413.8, Fat 14.8, SaturatedFat 8.2, Cholesterol 37.7, Sodium 471.2, Carbohydrate 59.9, Fiber 6.5, Sugar 8, Protein 12

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