Potage Parmentier - Leek and Potato Soup
1 lb potato, peeled and dinced
1 lb leek, thinly sliced
4 cups water
1 TB salt
Salt and Pepper to taste if needed
3 TB softened butter
3 TB minced chives
In a large pot, simmer the potato, leek, water and salt, partially covered for about an hour. Remove from heat. Puree with an immersion blender or blender..or a fork if you have to. Season with salt and pepper to taste (the salt may not be needed). Just before serving, stir in the butter a little at a time. Garnish with chives.
Pairs Well With
Yesterday my daughter brought home a leek. A very large leek. My mind instantly went to an amazing Julia Child recipe: Potage Celestine. But what I needed tonight was simplicity at its finest (short of having it delivered). I had spent most of the day pulling weeds and prepping my little garden strip for planting. I'm exhausted to say the least.
Potage Parmentier fit the bill. Super simple. Super easy. It's delicious. It's satisfying without being heavy. It has full flavor and a bit of richness without a dozen ingredients. Aaaaaaaand...it's a Julie Child recipe from Master the Art of French Cooking.
Can it get any better than that?