POTAGE PARMENTIER
Ingredients for 4 - 6 servings:
3 tablespoons unsalted butter
2 cups leeks, white portion, cleaned and sliced
1 cup yellow onion, chopped
1 pound Yukon gold or russet potatoes
3 cups chicken broth
1 teaspoon kosher salt
½ cup whipping cream
Garnish: parsley leaves and pain de mie croutons sautéed in butter
Directions:
Melt the butter in a heavy, 4-quart saucepan. Stir in the leek and onion pieces, and cook slowly for 10 minutes.
Peel and coarsely chop the potatoes. Add them to the pan along with the broth and salt. Bring liquid to a boil, turn down the heat to maintain a simmer and cook slowly for 25 minutes, partially covered.
Pass the soup through a food mill or puree with a blender or processor. Add the cream and reheat the soup. Season with additional salt to taste.
Serve with a sprinkling of parsley leaves and pain de mie croutons that have been sautéed in butter.
