Little did we know when we made this Potato Leek Soup, but we were re-creating a healthy version of a classic that is traditionally attributed to French cuisine: Vichyssoise or Potage Parmentier.
Vichyssoise is a thick soup made from pureed leeks, onions and potatoes with cream and chicken stock. It is most commonly served cold, but can be served hot.
While attributed to the French, it is really quite the topic of debate whether this is really French in origin or if it is an American invention. Many sources attribute it to a French chef in New York adapting a dish from his childhood.
A Vichyssoise is a basic “Potage Parmentier”, but the Potage can also contain other vegetables not typically found in the lightly colored Vichyssoise.
Literally translated, a ‘potage’ is a category of thick soups or stews. These can be made from any number of vegetables and were a common first course or peasant meal. And, Mr Antoine-Augustin Parmentier, was the main promoter of potatoes as a food staple in France. He worked so hard that he got a couple of dishes named after him: a pureed potato ‘potage’ being one of them. (If the potatoes are left un-pureed the dish becomes Potage Parisien.)
And, now that you know way more about the French and Potato Soup than you probably thought you would ever learn on a given day, let’s get to the recipe. Shall we?
Leeks are the perfect addition to a potato soup because their flavor is more subtle than onions. The light flavor pairs perfectly with the light starchyness of of potatoes, giving the soup something different than your classic creamy potato soup.
We’ve lightened up the traditional French dish by omitting the cream. (You could add a splash or two as you’re pureeing the soup if you would like a bit of an extra creamy taste.)
The French herbs like tarragon, thyme and savory bring a deep herbyness to the soup, which pairs wonderfully with the onion flavor of the leeks. (And it turns the soup a fun herby green!)
Even without using cream, the onions and herbs make this potato soup a delicious rendition of the French classic. Perfect for a lighter, but still hearty and warming dish that will fill you up, but not leave you feeling heavy. (Just what we need after all those heavy holiday foods!)
- 6 medium potatoes, peeled and cubed (5-6 c)
- 1 small leek, cleaned and chopped
- 1 tsp garlic powder
- 2 tsp salt
- 1 bay leaf
- 1 ½ tsp tarragon
- 1 ½ tsp thyme
- 1 tsp rosemary
- ¼ tsp white pepper
- ¼ tsp savory
- 4 c water
- Combine all ingredients in a 3 qt slow cooker. Cook 6-8 hours on low or 3-4 hours on high. Blend until smooth with a stick blender or food processer.
- Serve with crusty French bread.
This week the Sunday Supper crew is sharing some lighter dishes to get you back into the healthy swing of things as you start the New Year. Thanks to TR from Gluten Free Crumbley for hosting this week’s event.
- Almond Mocha Smoothie from The Foodie Army Wife
- Chocolate-Covered Berries Green Smoothie from Cupcakes & Kale Chips
- Citrus DeTox Spa Water from La Bella Vita Cucina
- Peachilious Smoothie from Peanut Butter and Peppers
Blissful Breakfast Items
- Apple Crumble Smoothie Bowl from Try Anything Once Culinary
- Light Eggs Benedict from Rants From My Crazy Kitchen
- Multigrain Scones from The Texan New Yorker
- Nutty Granola Bars from Pies and Plots
- Reduced Sugar Donuts from The Ninja Baker
- Broccoli Pesto from Curried Cantaloupe
- Fava Bean and Avocado Guacamole from Pancake Warriors
- Homemade Snickerdoodle Peanut Butter from Wallflour Girl
- Norwegian Egg Benedict from Brunch with Joy
- Roasted Pumpkin and Chevre Bruschetta from Jane’s Adventures in Dinner
- Spicy Curried Lentil Spread with Winter Veggies from Lifestyle Food Artistry
Savory Soups and Sides
- Butternut Squash and Roasted Red Pepper Soup from Cindy’s Recipes and Writings
- Light Creamed Roasted Vegetable Soup from Kudos Kitchen by Renee
- Detox Chicken Bok Choy Soup from Nosh My Way
- French Potato Leek Soup from Curious Cuisiniere
- Gluten Free Chicken Pho Soup from Gluten Free Crumbley
- Marinated Tomato and Mozzarella Salad from From Gate to Plate
- Quinoa Mango Pomegranate Spinach Salad with White Balsamic Vinigrette from Serena Bakes Simply From Scratch
- Red Cabbage and Golden Raisin Salad from girlichef
- Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette from Take A Bite Out of Boca
- Spinach and Black Bean Ravioletti Soup from Big Bear’s Wife
- Black Pepper Tofu with Black Garlic Sauce from Hezzi-D’s Books and Cooks
- Fish Steamed with Spicy Couscous from Food Lust People Love
- Greek Style Gyros with Tzatziki Sauce from Nik Snacks
- Kale Pesto with Squash Noodles from Ruffles & Truffles
- Mexican Turkey Cutlets from Magnolia Days
- Meyer Lemon Roasted Chicken Thighs, Fennel & Sweet Potato from The Girl In The Little Red Kitchen
- Portuguese Kale Soup from Recipes Food and Cooking
- Salmon with Mushroom Sauce from Cooking Chat
- Skinny Chicken-Leek Pot Pie from The Weekend Gourmet
- Slow Cooker Chicken Enchilada Quinoa from Bobbi’s Kosy Kitchen
- Slow Cooker Italian Barley & Sausage from Foxes Loves Lemons
- Tomato Basil Soup with Grilled Pimento Cheese Sandwiches from Food Done Light
- Tomato Goat Cheese Arugula Flatbread from Family Foodie
- Easy to be Green Chocolate Chip Cookies from What Smells So Good?
- Fruit Parfait from Desserts Required
- Maple Pear Scones from Killer Bunnies, Inc
- Easy Blackberry Crumble from The Perfect Brownie
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