French Fridays with Dorie: Leek and Potato Soup

Leek and Potato Soup Dorie Greenspan

While the rest of the Doristas are showing today’s French Fridays with Dorie recipe, Jerusalem artichoke soup with parsley coulis, I’m going playing catch-up with a classic leek and potato soup.  The group prepared this soup back in December of 2010.  Given the similarities between potatoes and sunchokes, I figured this throwback recipe would fit in nicely with the rest of the group’s soups.

Leek and potato soup is also known as potage Parmentier, after Antoine-Augustin Parmentier.  Parmentier was a French agronomist and scientist that championed for the use of potatoes in the French diet after subsisting on them as a POW in Prussia.  It’s hard to imagine French cuisine without potato gratins, mashed potatoes, and frites.

leek potato soup Dorie Greenspan

This is the second week in a row where I cook up a French Fridays meal the day before I mean to serve it.  As with the osso buco, the leek and potato soup improved tremendously after sitting in the refrigerator for a day.   I strained a small portion to try cold, vichyssoise style.  Delicious, and definitely company worthy.  For the actual meal, we enjoyed it hot and relatively chunky.  It took only a few pulses of the immersion blender to break the few leeks and potatoes that hadn’t melted into the milk and broth mixture.

Leek and Potato Soup
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Adapted from Dorie Greenspan's Around My French Table.
Servings Prep Time
6servings 15minutes
Cook Time
40minutes
Servings Prep Time
6servings 15minutes
Cook Time
40minutes
Leek and Potato Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Adapted from Dorie Greenspan's Around My French Table.
Servings Prep Time
6servings 15minutes
Cook Time
40minutes
Servings Prep Time
6servings 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Melt the butter in a Dutch oven over medium low heat. Add the onions and garlic, season with salt and pepper, and cook until soft for about 7 minutes.
  2. Add the leeks, potato, thyme, milk, broth, and extra salt to taste. Turn the heat up to medium high. As soon as the soup begins to bubble, turn the heat down to medium low. Simmer the soup for 30 minutes, or until the vegetables break down.
  3. Using a blender (countertop or immersion), gently puree the soup. The idea is to break down the potatoes but not totally liquify them. Serve the soup with your favorite garnishes.

Lagniappe
Want to add a little something extra to the soup?  Croutons, sour cream, chives and truffle oil are great garnishes.

 

Since the recipe footnote extolled the virtues of the humble crouton, I grabbed the two ‘end slices’ of the loaf of bread we had, cut them out into large strips (about four per slice) and pan fried them with olive oil and extra thyme. After sprinkling them with sea salt, they became the perfect co-utensil for enjoying the hot soup.

leek and potato soup Dorie Greenspan croutons

Happy to report that we have an unanimous hit!   We’re making this one again for sure.

French Fridays with Dorie is an online cooking group where home cooks and bloggers from all over the world work their way through Dorie Greenspan’s Around My French Table.  To see how the Doristas fared with this week’s recipe, Jerusalem artichoke soup with parsley coulis, click here.  

GreatFood360˚ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  We would be earning a small percentage of Amazon.com store credit for each good purchased through the provided links.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

30 Responses to “French Fridays with Dorie: Leek and Potato Soup”

  1. November 7, 2014 at 8:31 am #

    Loved hearing the history of this soup! And I think your throwback soup would have been a bigger hit at our house 🙂

    • November 7, 2014 at 10:25 pm #

      I admire your diplomacy. The minute I start saying things are pleasant around here, take it for a code word.

  2. November 7, 2014 at 9:40 am #

    I don’t know if I was in the group at that point, but I certainly do remember making that soup. Soooo good and I love your bread utensil idea: so pretty, too, with that nice browning!

    • November 7, 2014 at 10:26 pm #

      It was delicious. I can’t believe it took me this long to make it.

  3. November 7, 2014 at 1:36 pm #

    Leek and potato soup is the perfect dish for this weather!

    • November 7, 2014 at 10:27 pm #

      We’ve been getting tons of rain and temperatures are finally dropping a little (it’s still PR – nothing below 60˚F yet where I live – but chilly enough for us.)

  4. November 7, 2014 at 1:36 pm #

    We loved this recipe and I wish I had made it instead of just subbing potatoes in the sunchoke version! Your bread slices look great too!

    • November 7, 2014 at 10:35 pm #

      Next time I’ll make cheesy croutons, like the toast you served on the side.

  5. November 7, 2014 at 3:05 pm #

    I so enjoy creamed soups, and the potato leek is one of my favorites! Very nice post, Adriana! Your soup looks fabulous!
    Happy Friday…and enjoy DC! When Bill and I were first married me lived there for a year! I worked at the Pentagon and my hubby worked at Washington National Airport…It was the 60’s and the times they were a changin!

    • November 7, 2014 at 10:30 pm #

      I remember your wonderful post Kathy! Thanks for the kind words.

  6. November 7, 2014 at 11:22 pm #

    Fall is such perfect soup whether, regardless of what’s in the bowl. I like that potato-leek fills the bill hot, but also cold when it’s hot outside. So versatile.

    • November 8, 2014 at 5:00 pm #

      And we have had the weather to justify trying it both ways. 🙂

  7. November 8, 2014 at 4:04 am #

    Mmmm….potato soup. Can’t go wrong with that!

  8. November 8, 2014 at 4:58 am #

    Your leek and potato soup looks quite delicious.

  9. November 8, 2014 at 8:41 am #

    I remember that soup – it was the first time I ever had leeks and I fell in love with them and haven’t looked back! (Leeks & I are still going strong!)

    It is 32 here right now – I would gladly take your 60 🙂

    • November 8, 2014 at 4:59 pm #

      You would have laughed if you had seen me at work yesterday. I was rocking the sweater and blazer look. I’ll end up looking like this on my trip…

  10. November 8, 2014 at 1:20 pm #

    Oh… that soup is wonderful! And difficult to believe how good that one is, and how the one we made was just “pleasant” as we’ve learned to say!!! Oh well!! Your croutons look wonderful too. The whole meal looks just fabulous!

    • November 8, 2014 at 4:55 pm #

      It was delicious. I still have a bowl left, and it’s gonna get eaten soon! I’m happy it gets better in the refrigerator.

  11. November 8, 2014 at 4:50 pm #

    I am definitely going to try your recipe, it looks so appealing. Have a great weekend.

    • November 8, 2014 at 4:55 pm #

      It’s based on Dorie’s but cutting back on liquids and adding an extra leek and butter. You too, Nana!

  12. November 8, 2014 at 5:57 pm #

    Glad you liked the soup. Your croutons look wonderful!

  13. November 9, 2014 at 4:13 am #

    Oh, that soup is one of my favourites. And your croutons are gorgeous. So perfect for dipping in soup!

  14. TheKitchenLioness
    November 9, 2014 at 12:27 pm #

    Adriana, this is one pretty soup – it looks velvety and smooth and you are so right about this soup being a really wonderful recipe – your lovely blog post is a great reminder to be making that soup again very soon!

  15. November 9, 2014 at 9:24 pm #

    I should have made this soup too. I couldn’t find the elusive Jerusalem artichokes in California either. I agree with your sentiments on the potato gratin.

  16. November 11, 2014 at 11:11 am #

    I subbed the potatoes as well but even though I am not a fan of JA- I definitely suggest that you try them when you do come across them. I know I would be going nuts reading the various camps of responses- tends to not be a middle ground even though it is a neutral flavored veggie. Interesting no ? And don’t get me started on how yummy that crouton/dipper looks- WOW. Also enjoyed the background you shared on the history of the soup. As usual I had no idea 🙂

    • November 11, 2014 at 11:58 am #

      Regular sandwich bread! This one is from Costco (big surprise!) and I’m hooked. It has sunflower seeds and flax.

  17. November 11, 2014 at 2:42 pm #

    Cruton dippers! Love that idea. What a great way to use up the ends. Will definitely try that.

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