Velouté Parmentier with Leek and Crème Fraîche

A velvety French bistro classic: potatoes and leeks are gently cooked, puréed and refined with crème fraîche. The soup warms you on cold winter days and can be served with crispy bread cubes and chives.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g floury potatoes
• 500 g leek
• 1 pc onion
• 1 tbsp butter
• 1.2 l water
• 1 pc bay leaf
• 1 tsp dried thyme
• 200 ml crème fraîche
• 1 pinch nutmeg, grated
• salt
• black pepper, freshly ground
• 1 bunch chives

Method

1. Peel the potatoes and cut them into roughly 1 cm cubes. Trim the leek, halve it lengthwise, wash it thoroughly and slice it into thin rings. Peel the onion and finely dice it.
2. Melt the butter in a large pot over medium heat. Sweat the onion and leek in it for 5 minutes, stirring occasionally, without letting them brown.
3. Add the potato cubes, the water, the bay leaf and the thyme. Season with salt, bring to a boil and simmer the soup uncovered over low heat for about 20 minutes, until the potatoes are very soft.
4. Remove the bay leaf. Purée the soup finely with an immersion blender.
5. Stir in the crème fraîche and gently heat the soup, but do not let it boil again. Season with nutmeg, salt and pepper.
6. Divide the soup among four plates or bowls and sprinkle with finely snipped chives. If you like, serve with toasted bread cubes.