
This simple Potato and Leek Soup is velvety smooth. Potage parmentier, as I knew this soup growing up, is a simple soup of potatoes and leeks that hits all the right notes. It’s savory and a great base for a multitude of other soups. Personally, I like it just as is, with some chives and crispy potato bits. I have to say that it took me a while to be comfortable with soups that are traditionally dairy-based. I had tried this soup with almond milk and could always taste that little “something”. After harvesting some potatoes from the garden, my first thought was a potage. And this time, I tried it with a can of coconut milk. Total. Revelation. Oh and using a hand blender makes this a breeze.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
PrintPotato and Leek Soup
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon grapeseed oil
- 3 large leeks, cut in half lengthwise and thinly sliced crosswise
- 1 lb potatoes, peeled and cut into cubes
- 2 bay leaves
- 2 sprigs fresh thyme
- 7 cups vegetable broth
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 cup coconut milk
- To serve: chives, green onions, or parsley
Instructions
Heat the grapeseed oil in a large soup pot or Creuset over medium-high heat. Add the leeks, lower the heat to medium, and cook, stirring often, until the leeks are soft, but not burned, about 6-7 minutes. Add the potatoes, stir well, and cook for 3-4 minutes, just enough to soften them a bit. Add the bay leaves, fresh thyme, vegetable broth, sea salt, and pepper, and cook, partially covered, until the vegetables are tender, about 45-50 minutes. Take off the heat, fish out the bay leaves and thyme sprigs, and add the coconut milk. Blend using a hand blender, or otherwise transfer to a blender or food processor, and pulse until desired consistency. Serve garnished with chives, green onions, or parsley. Bon appétit!
Potage parmentier
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 portions 1x
Ingredients
- 1 c. à soupe d’huile de pépin de raisin
- 3 gros poireaux, coupés en deux sur la longueur, et tranchés mince
- 1 livre de pommes de terre, pelées et coupées en cubes
- 2 feuilles de laurier
- 2 branches de thym frais
- 7 tasses de bouillon de légumes
- 1 c. à thé de sel de mer
- 1/2 c. à thé de poivre
- 1 tasse de lait de coconut
- Garnitures: ciboulettes, oignons verts, ou persil
Instructions
Chauffer l’huile dans une marmite ou une cocotte à feu moyen-vif. Ajouter les poireaux, baisser le feu à moyen et cuire, en brassant souvent, jusqu’à ce que les poireaux soient tendres, de 6 à 7 minutes. Ajouter les pommes de terre et faire revenir pendant 3 à 4 minutes. Ajouter les feuilles de laurier, le thym, le bouillon de légumes, le sel de mer et le poivre. Laisser mijoter à demi-couvert, jusqu’à ce que les légumes soient tendres, de 45 à 50 minutes. Retirer du feu, retirer les feuilles de laurier et les branches de thym, et ajouter le lait de coconut. Mélanger à l’aide d’un mélangeur à main, dans un mélangeur ou à l’aide d’un robot culinaire. Servir garni de ciboulette, d’oignons verts, ou de persil. Bon appétit!
I made this today and it was absolutely delicious. I had fresh rosemary and used that as well as dried thyme. I also added fresh broccoli after blending because I had to use it up. I will definitely make this again. Great recipe for leeks I had no idea what to do with!
So glad you enjoyed it! This soup really is a blank canvas that you can build on. Thank you for stopping by, Judie!