Potato and Leek Soup

This soup, known in French as Crème Parmentier, shows how just four main ingredients can produce stunning flavour. It is warm, it is hearty and it will warm your cold winter nights.  

Serves: 6
Cooking Time: 45 minutes


+ 2-3 large leeks, white part only
+ 60 unsalted butter
+ 1 small white onion
+ 1 teaspoon of fennel seeds
+ 1.5 litres of light chicken stock or water
+ 2-3 large pontiac potatoes, peeled and cut into 2-3 cm pieces
+ freshly ground salt and pepper
+ 300 ml pure cream *
+ a touch of freshly grated nutmeg
+ 1/4 bunch of chives, finely chopped
* Simply omit the cream for a lactose free, or a slightly healthier, alternative


Finely dice your onions, and chop the leeks. Peel the potatoes and roughly chop into small chunks.

Melt the butter in a large saucepan, add the onion and leek and cook over low heat for 5 minutes, or until soft. Add the fennel seeds and cook for 1 minute, then add the potato and stock. Increase the heat to high and bring to the boil, then reduce heat and simmer for 20 minutes, or until potato is soft.

Allow the soup to cool slightly, before blending until smooth. Return to the saucepan and stir in the cream and nutmeg. Simmer gently until warmed through and season with salt and pepper before serving, along with your chives.

Original recipe sourced from French – by Damien Pignolet.

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