Potage Parmentier (Leek and Potato Soup)
Potage parmentier is the French leek and potato soup, built from almost nothing and finished with a little cream. Floury potatoes give it body, and milling it through a fine disc makes a silky texture without much fat. It tastes better the day after you make it, and it works hot or cold. Add parsley, watercress or leftover vegetables if you like, and use white pepper to keep the color pale.
Instructions
If you are using leeks, trim off the roots and the dark green leaves. Wash the slices twice as long as seems necessary, since grit hides between the layers.
Put the leeks or onions, potatoes, any optional vegetables, the water and the salt in a large pot and bring to a boil. Lower the heat and simmer gently with the lid partly on for 45 to 50 minutes. The soup is ready when the vegetables mash easily against the side of the pot.
If you are adding left-over cooked vegetables or herbs, stir them in after the soup has simmered for 30 to 40 minutes, so they only warm through.
Puree the soup through a food mill fitted with the fine disc. Alternatively, pulse it in a blender until just smooth and pass it through a fine sieve.
Chill the soup if you want to serve it cold, or reheat it gently to a simmer. For the best flavor, let it cool in the refrigerator for an hour or two before reheating. Keep left-overs in a covered container in the refrigerator.
Just before serving, stir in about 1½ to 2 teaspoons of cream per portion. Use more if the soup is hot or a little watery, but keep it to a smooth, silky texture without the cream dominating. Taste and adjust the salt and pepper.
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