Name: Potato Leek Soup [Potage parmentier]
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 375 g bacon strips; 1 Tbsp. vegetable oil; 1350 g Yukon Gold Potatoes (peeled and cut into quarters); 5 leeks (sliced with the bottoms and tops removed); 2 yellow onion (sliced); 5 cloves garlic (diced); 50 g unsalted butter; 4 cups unsalted chicken broth; 1 Tbsp. salt; 2 tsp. freshly ground black pepper; ½ tsp. cayenne pepper; ¼ tsp. ground nutmeg; 3 bay leaves; 1 cup heavy cream; salt (to taste); freshly ground black pepper (to taste)

By Denis Elas The Chef

Print Recipe

Potato Leek Soup is a creamy and savory dish made from blended potatoes and leeks, enhanced with bacon, cream and spices for added flavor. One of my favorite soup to eat while it's cold and I'm tired from work.

Recipe dedicated to:My cooking learning journey

5 from 2 votes

Instructions

The Preparation

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Gather the ingredients.
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Peel and quarter the 1350 g Yukon Gold Potatoes. Use a mixing bowl filled with cold water to let them soak while you peel them.
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Remove the tops and bottoms of the 5 leeks, clean them then proceed to slice them.
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Slice 2 yellow onion and then dice 5 cloves garlic.

The Bacon

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In a Dutch oven, heat 1 Tbsp. vegetable oil and cook the 375 g bacon strips for 10 minutes on medium or until crispy and then set aside in a bowl.

The Soup

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In the same Dutch oven, without removing the oil and bacon grease, add in the 2 yellow onion and sauté for about 2 minutes.
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Then add in the 5 leeks, 5 cloves garlic and 50 g unsalted butter and sauté for another 6 minutes, stirring constantly.
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Add in the 4 cups unsalted chicken broth, 1 Tbsp. salt (CAREFUL: I use unsalted broth, if you used salted broth, wait until the final step to adjust salt), 2 tsp. freshly ground black pepper, ½ tsp. cayenne pepper and ¼ tsp. ground nutmeg. Then deglaze the pan, scrapping the brown bits from the sides and the bottom as you go.
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Add in the 1350 g Yukon Gold Potatoesand 3 bay leaves. Give it all a good stir and, once it is lightly boiling, cover the pot for 25 minutes on low to medium heat.
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When time is up check to make sure the potatoes are starting to fall apart. Then remove the 3 bay leaves when the potato are soft. Reduce the heat to a simmer. Add the 1 cup heavy cream.
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Blend with an immersion blender or a stand blender. Once everything has been blended, heat on a simmer for about 10 minutes. Season to taste with salt and freshly ground black pepper.
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Cut the crispy 375 g bacon strips from earlier into small pieces. Add ¾ of them into the soup, then mix and keep the other ¼ for topping.

The Serving

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Serve immediately hot with the other ¼ of the crispy bacon bits. The Potato Leek Soup can also be eaten cold, commonly know as as "potage parmentier" or "vichyssoise" when served cold.