Slow Cooker Potage Parmentier (Potato and Leek Soup)
Many years ago I went to visit a friend of mine who moved to the countryside. One day for dinner, she made a potato soup that was like love at first sight for me. I asked for the recipe and came back home to make it myself. Later I found out that this famous recipe has been recreated by Julia Child, Jaime Oliver, and many other famous chefs: its original name is "Potage Parmentier". As a lover of French culture, I decided to investigate further, and its history couldn't be any more interesting, wiki explains:
"Antoine-Augustin Parmentier (Montdidier August 12, 1737 – December 13, 1813) is remembered as a vocal promoter of the potato as a food source (for humans) in France and throughout Europe... Two dishes are named after Parmentier -some historians claim any dish containing potatoes can be called "Parmentier" but the truth is all potato dishes have a different name. Pommes Parmentier is 1 cm diced cubed potatoes fried in butter (bacon, onions garlic or herbs can be added), the second dish named after the man who heightened the culinary interest of potatoes is potage Parmentier, a leek and potato soup (pureed). Unpureed, the soup is referred to as potage Parisien."
Monsieur Parmentier had a very interesting life, and you can learn more about it here, but the one thing that interests us is that thanks to his efforts the potato was declared "edible" in 1772.
Learning about this delicious concoction, I also got to learn about "Vichyssoise". At first, I thought it was just another name given to the potato and leek soup, but it is actually the name given to the potato soup that has been forced twice through a sieve and served cold. Interesting, right? I myself wouldn't go through the process as I like my soup to be very hot and creamy!
We have followed one of many "original" recipes, that has many variations and most of them can be found around Switzerland and many parts of France: some people add tarragon, sweet peas, or butter. I would advise against the latter as the soup by itself is very heavy and filling; butter makes it even more (we tried!), but of course, to each their own! Add it if you like.
Potage Parmentier (Potato and Leek Soup)
- 4 medium potatoes.
- 3 large leeks, sliced.
- 6 cups vegetable stock.
- 1/2 cup heavy cream.
- 1 bunch of parsley.
- 1 small onion.
- 1 bunch of chives.
- Salt and Pepper to taste.
Takes , serves 5.
- Cut and wash the potatoes, leeks, onion and parsley.
- Add them to the slow cooker and mix with the vegetable stock.
- Cook in slow for 5 or 6 hours (cooking time may vary).
- Add the heavy cream and cook for further 20 minutes.
- Serve with chives and a baguette.