Swine & Sea — Potage Permentier — French Creole Recipe

Potage Permentier

Potage Parmentier is a potato and leek soup that is simple, but has so much depth. The simple ingredient list and prep time make it the perfect soup to pull together in a pinch. Traditionally, it is garnished with chives, but I’ve been known to crisp some Tasso ham bits as a garnish as well. An immersion blender keeps everything to one pot, but a blender will work as well. Making a smooth soup shows that you have mastered this recipe.

Recipe

  • 2 Tbsp.

    butter

  • 2 Tbsp.

    olive oil

  • 1 tsp.

    Kosher salt

  • 1 tsp.

    black pepper , freshly ground

  • 3

    garlic cloves , peeled and smashed

  • 2 lbs.

    russet potatoes , peeled and cubed

  • 6 cups

    chicken broth or vegetable broth

  • 2

    bay leaves

  • 2 sprigs

    fresh thyme

  • 1 cup

    whipping cream
  • fresh chives , finely chopped for garnish
    Step 1

  • In a Dutch oven over medium heat, melt the butter.

    • Step 2

  • Add the olive oil, leeks, Kosher salt and black pepper. Stirring frequently making sure the leeks do not brown.

    • Step 3

  • After 1 minute, add the garlic. Continuing to stir.

    • Step 4

  • Once the leeks begin to soften, add the potatoes, broth, bay leaves and thyme to the Dutch oven. Bring to boil.

    • Step 5

  • Reduce the heat to a simmer and continue to simmer until the potatoes become fork tender.

    • Step 6

  • Remove the bay leaves and thyme. Using an immersion blender, blend the soup until smooth.

    • Step 7

  • Slowly stir in the whipping cream. As the cream warms within the soup, taste to season wtih Kosher salt and black pepper.

    • Step 8

  • If the soup is too thick, add a bit more chicken broth or water to the soup.

    • Step 9

  • Serve and garnish with the chives.