Potage Parisienne, From “La Tour” Restaurant

This elegant Potage Parisienne is a sophisticated take on the humble potato soup, inspired by the refined tastes of Parisian bistros. The base relies on a classic roux of butter and flour, enriched with chicken stock to create a silky, rich foundation. Diced potatoes and sweet leeks simmer until tender, infusing the broth with earthy depth and aromatic warmth. A splash of heavy cream at the end adds luxurious body and a smooth finish. It is the perfect comfort food for chilly evenings, offering a clean, savory flavor profile that pairs beautifully with crusty bread or a simple green salad. This recipe strikes the ideal balance between rustic homestyle cooking and restaurant-quality presentation.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: French

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 896.2

Description

This elegant Potage Parisienne is a sophisticated take on the humble potato soup, inspired by the refined tastes of Parisian bistros. The base relies on a classic roux of butter and flour, enriched with chicken stock to create a silky, rich foundation. Diced potatoes and sweet leeks simmer until tender, infusing the broth with earthy depth and aromatic warmth. A splash of heavy cream at the end adds luxurious body and a smooth finish. It is the perfect comfort food for chilly evenings, offering a clean, savory flavor profile that pairs beautifully with crusty bread or a simple green salad. This recipe strikes the ideal balance between rustic homestyle cooking and restaurant-quality presentation.

Ingredients

2 cup Potato; raw diced
1/2 cup Leek; potatoes {yellow part
1/2 cup Flour
1 cup Heavy cream; { i use 1/2 cu
1 tablespoon Onion; finely chopped
2 tablespoon Butter
1 teaspoon Parsley; finely chopped
6 cup Chicken stock
1 Salt to taste

Directions

1
Melt the butter in a large saucepan over medium heat.
2
Add the finely chopped onion and sautÃÂ© until soft and transparent, about 3-4 minutes.
3
Sprinkle the flour over the onions and stir continuously for 1 minute to cook out the raw flour taste, forming a roux.
4
Gradually whisk in 3 cups of the chicken stock, ensuring there are no lumps.
5
Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for 5 minutes to thicken.
6
Meanwhile, in a separate pot, combine the remaining 3 cups of chicken stock, diced potatoes, and leeks.
7
Bring the second pot to a boil, then reduce heat and simmer until the potatoes and leeks are tender, about 20 minutes.
8
Pour the vegetable mixture into the roux base and stir to combine.
9
Stir in the heavy cream and heat through gently without boiling.
10
Taste and adjust seasoning with salt as needed.
11
Ladle into bowls and garnish with finely chopped parsley before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 896.2kcal

% Daily Value *
Total Fat 47.6g74%
Saturated Fat 19.3g97%
Cholesterol 268.4mg90%
Sodium 65239.0mg2719%
Total Carbohydrate 33.4g12%
Dietary Fiber 2.8g12%
Sugars 2.0g
Protein 69.7g140%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock or cream if the soup has thickened too much.

Substitutions: For a vegetarian version, substitute chicken stock with vegetable stock. You can also use whole milk instead of heavy cream for a lighter texture, though it will be less rich.

Tips: Ensure leeks are thoroughly washed to remove any sand trapped between the layers. Use the white and light green parts for the best flavor.

Keywords: potage, parisienne, french soup, potato soup, leek soup, cream soup, comfort food, vegetarian option, winter dinner, classic recipe, roux base, chicken stock, heavy cream, onion flavor, velvety texture, easy dinner, potato leek, classic french, homestyle, restaurant quality

Read it online: https://www.chefs-mate.com/recipe/potage-parisienne-from-la-tour-restaurant/