This comforting Potato and Leek Cream Soup is a lighter version of the famous Potage Parmentier, it’s a simple yet flavorful dish, perfect for fall and winter days. With tender potatoes and delicate leeks blended into a smooth, creamy base, it’s both hearty and light. Topped with a sprinkle of fresh parsley and served with crispy garlic-infused croutons, this soup makes a cozy starter or satisfying main course.

Ingredients

• 500 g potatoes
• 3 leeks
• 500 ml milk
• 50 g butter
• 1 small bunch of chopped parsley
• Toasted bread croutons

Directions

1. Clean the leeks, wash, dry, and slice them. Peel the potatoes, wash, dry, and cut them into small cubes.
2. In a saucepan, add some extra virgin olive oil, then the leeks, and sauté over medium heat, stirring, until the leak size has reduced in half. Add the potatoes and let them sauté briefly. Pour in 500 ml of water, season with a pinch of salt and a grind of pepper.
3. Bring to a boil, then lower the heat and cook for at least 30 minutes.
4. Pass the mixture through a food mill, collecting the purée back in the saucepan. Add the milk, preheated separately, and bring it back to a boil. Add extra water if needed and let it simmer briefly.
5. Remove from heat and stir in the remaining butter. Pour the potato and leek cream into a serving bowl and sprinkle with chopped parsley.
6. Prepare the croutons by seasoning bread with oil and chopped garlic, then toasting in an air fryer for six minutes at 200°C.

Serve the hot cream soup with the toasted bread croutons.