Potage Parmentier

Ingredients

Chives

2 tablespoons, finely chopped (for garnish)

Salt

to taste

Black pepper

to taste

Heavy cream

1/2 cup

Chicken or vegetable broth

4 cups

Unsalted butter

2 tablespoons

Leeks

2 large, cleaned and sliced

Potatoes

4 medium, peeled and diced

Instructions

1. In a large pot, melt the butter over medium heat until it begins to foam.
2. Add the sliced leeks to the pot and cook, stirring occasionally, until softened and fragrant, about 5 minutes.
3. Add the diced potatoes and broth to the pot. Increase the heat to bring the mixture to a boil.
4. Once boiling, reduce the heat to a simmer and let cook for 20 minutes, or until the potatoes are tender and easily pierced with a fork.
5. Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender, blending until smooth.
6. Return the blended soup to the pot (if using a regular blender) and stir in the heavy cream. Adjust the seasoning with salt and black pepper to taste.
7. Serve hot, garnished with the chopped chives for a burst of flavor and color.