This rustic French leek and potato soup is a classic recipe from the Paris region. Known as Potage Bonne Femme, it's served hot and made without cream. No need to blend to a purée, it is traditionally served with all the bits - although delicious done half blitzed with bits still in it.
500g (about 4)leeks sliced whites only with a little green
20g (1½ tbsp)salted butter(if use unsalted add ½ teaspoon salt)
cracked pepperto taste
500g (18oz)floury potatoes*peeled and roughly sliced
1.25litres (5 cups)wateror chicken stock if not vegetarian
6little sprigsfresh parsley or chervilto serve
Instructions
In a large pot, melt the butter and sweat the chopped leeks for about 10-15 minutes with the lid on over a medium heat. Turn them in the butter every so often, to stop the leeks from going brown.
Add the water (or chicken stock for non-vegetarians). If you prefer your soup less thick, increase the stock to 1.5 litres (6 cups).Season with salt and a few turns of the peppermill. Boil on high heat then turn heat down, add the sliced potatoes and leave to simmer covered for about 15 minutes until the potatoes are softened.
Add any more seasoning of salt and pepper to taste and finish with a little sprig of fresh herbs on each bowl. Optional: add a little extra butter and melt it in at the end of cooking.
Notes
Floury potatoes:Binje, Manon, l’Artemis, Marabel in France – otherwise Russet, Desiree, King Edward, Maris Piper, Estima. For more, see the market produce page on potatoes (pommes de terre).Water, Stock, Milk: This authentic recipe is either made with water, chicken stock or with a little milk. This recipe is without milk or cream.To Serve: delicious piping hot with a good, crispy baguette and butter.
Keyword French leek soup, leek potato soup without cream, potage bonne femme, potage parisien, potato leek soup