Based on Julia Child’s potage parmentier, I added chicken meat to make my chicken, leeks and potato soup because I am more carnivorous than herbivorous.
What’s potage parmentier?
Even if you haven’t been reading food blogs back in 2002, you must have at least seen a trailer of the movie called “Julie & Julia” which is an adaptation of the book of the same title which, in turn, is an adaptation of the very first food blog ever, called The Julie/Julia Project.
In the blog, book and film, Julie Powell wanted a challenge and that challenge was to cook everything in Julia Child’s Mastering the Art of French Cooking. The soup called Potage Parmentier, or leek and potato soup, was Julie’s first project.
I cooked potage parmentier a few months ago, everyone loved it, but I wasn’t able to take photos. About two weeks ago, there was just me for lunch, I wanted a no-frills but substantial dish and I thought about Potage Parmentier. It has potatoes which makes it filling and I thought I’d throw in some chicken too. And this was the result.
It starts with butter where the thinly sliced leeks are cooked just until softened.
The chicken and diced potatoes are thrown in and enough water to cover.
By the time the chicken is cooked through, the diced potatoes should be very soft. Quite mushy, in fact.
Separate the chicken and cut the meat.
Mash the diced potatoes and leeks.
Put everything back together and adjust the seasonings.
You can add sliced scallions to the soup before serving.
You can now enjoy your super tasty chicken, leeks and potato soup.
- ¾ c. of sliced leeks (white and light green portions only)
- 2 tbsps. of butter (optional)
- 2 small chicken drumsticks or thighs, or a small chicken breast
- 1 large or 2 medium-sized potatoes, peeled
- finely sliced scallions, for garnish (optional)
- Heat the butter in a pan and add the leeks. Cook over medium heat, stirring, until softened. Add the chicken to the pan and pour in about two cups of water. Add the potatoes and season with salt and a little pepper. Bring to the boil, cover and simmer for 45 minutes.
- If you want to omit the butter, you can just boil directly the chicken, leeks and potatoes.
- After 45 minutes, the chicken should be done, and the potatoes and leeks should be mushy. Lift the chicken with kitchen tongs and transfer to a plate to cool a bit.
- Strain the broth directly into a soup bowl.
- Mash the leaks and potatoes. Not to a pulp. It’s nice to have discernible bits of potatoes and leeks when you eat the soup.
- Meanwhile, separate the chicken meat from the bones. In fairly large chunks.
- Add the mashed leeks and potatoes to the broth. Stir to combine.
- Next, stir in the chicken meat.
- Sprinkle with sliced scallions, if you like.
- Finally, enjoy your chicken, leeks and potato soup. Have some crusty bread with it.