Potato Leek Soup

Potato Leek Soup

This is a recipe that always reminds me of my Grandma Barnes. Potage Parmentier (Grandma spoke French), or potato leek soup (I do not), was something she would whip up and have waiting when we would come to visit, even when we got to her house late in the evening after the long drive from Paso Robles to Garden Grove. In her version, I think the vegetables and texture were a little heartier. None of this immersion blender business. Not that I would have knowingly consumed leeks when I was younger, but the smell still reminds me of her kitchen…and thankfully I enjoy leeks now!

This is not a family recipe, since grandma didn’t really cook from recipes, but it was a pretty good one! The leftovers were great several days later, too. Main recipe here. I didn’t use russets (I think they were white or yellow) and I subbed greek yogurt in place of crème fraîche. Season with salt and pepper or anything else your heart desires.

PotatoLeekSoup-1
[Thinly sliced leeks soaking in water. Strain before adding to the pot. Roughly peeled and chopped potatoes.]

PotatoLeekSoup-2
[Cook the leeks over medium heat.]

PotatoLeekSoup-3
[Add the potatoes. Continue cooking.]

PotatoLeekSoup-4
PotatoLeekSoup-5
[Add the chicken stock and let it simmer for a while.]

PotatoLeekSoup-6
[Mix it up with an immersion blender and serve. Garnished with bacon and garlic chives.]

Bon Appétit!