Potage Parmentier

Potage Parmentier is a classic leek and potato velouté from French cuisine. Here is an Italian version of the recipe:

Ingredients

• 500 g potatoes
• 3 leeks (white part only)
• 1 liter chicken or vegetable broth
• 30 g butter
• 150 ml fresh cream
• Salt and pepper to taste
• Chopped chives for garnish

Preparation

1. Start by cleaning the leeks and slicing them into rounds. Peel the potatoes and cut them into cubes.
2. In a large saucepan, melt the butter and sauté the leeks until soft but without browning them.
3. Add the potatoes to the saucepan and pour in the broth. Bring to a boil, then reduce the heat and simmer for about 20-30 minutes or until the potatoes are tender.
4. Once the potatoes are cooked, use an immersion blender to purée everything into a smooth cream.
5. Check the consistency again, adding more broth if the potage is too thick.
6. Add the cream, stir well, and heat for a few minutes without bringing to a boil.
7. Taste and adjust the salt and pepper to your liking.
8. Serve hot, garnished with chopped chives.

French tradition holds that this dish is quite simple, but you can add an Italian touch with a drizzle of extra-virgin olive oil at the time of serving or, if you prefer a richer flavor, with a few shavings of Parmesan. This soup is perfect comfort food for cold days and is also easy to prepare. Bon appétit!