I’m surprised to find that I’ve never shared this recipe before as potato-leek soup, or potage parmentier, is one of my all-time favourites. I can recall being introduced to the stuff-in-the-bag as a child and was hooked, but I’ve spent a lifetime cobbling together a recipe that is tremendously flavourful, goes together ever-so quickly (NO PEELING POTATOES, YO), is hearty enough to serve as a meal with a little bready something on the side and is actually freezer-friendly, thanks to the use evaporated milk instead of cream.
Say what you will about canned goods, but evaporated milk is a blessing and certainly an essential element in turning bits of nothing into something. I always have some in my pantry.
And yeah, you’ll want to freeze some of this soup, unless you’re feeding a big crew. This recipe turns out a whopping eight meal-sized servings of soup.
What you need:
- 1/4 cup of butter
- 2-3 big leeks, white and tender green parts only (toss the tough ends and roots into your bouillon bag), chopped
- 3 cloves of garlic, smashed
- 1 kg white or red, new potatoes, diced
- 8 cups of chicken or veg stock (I used turkey for my last batch and it worked really well)
- 3 sprigs of fresh summer savoury or 1 tbsp dried
- 2 dried bay leaves
- 1/4 fresh parsley, chopped
- Salt and white pepper to taste (you can use whatever pepper your big, ol’ heart desires, but trust me: white is best for this concoction)
- 1 354 ml can of evaporated milk
- A pinch of nutmeg
What you do:
- In a large pot, melt the butter over medium-high heat, then stir in the leeks and garlic and cook, stirring frequently, until the leeks have softened, about 7 minutes.
- Add the potatoes, stock, summer savoury, bay leaves, parsley and a bit of salt and cook, covered, for about 15 minutes until the potatoes are tender and fall-apart-y.
- Remove the savoury stems, if necessary, and the bay leaves.
- Blend the potato-leek mixture together until smooth in the pot using an immersion blender, or in batches using a food processor or blender.
- Stir in the evaporated milk, a touch more salt, pepper and heat until hot.
- Serve with a sprinkle of nutmeg over each bowl.