Potage Parmentier in the Instant Pot

Ingredients

• 15 ml (1 tablespoon)extra-virgin olive oil
• 125 g (about one-third of a leek)leek
• 400 gpotatoes
• to tastesalt
• to tasteblack pepper
• 250 mlvegetable stock
• 100 mlcream (or plant-based cream for a vegan version)

Instructions

1. 1

   Soften the leek

   Finely slice the leek. Add it and the olive oil to the Instant Pot, select Sauté on High and cook for about 5 minutes, until soft and translucent. A pressure cooker can also be used.

2. 2

   Cut the potatoes

   Peel the potatoes and cut them into cubes about 2 cm across.

3. 3

   Pressure cook

   Add the potatoes and season with salt and pepper. Pour in the stock, then select Pressure Cook on High and set the timer for 15 minutes.

4. 4

   Blend and serve

   When the cooking time is up, release the pressure manually. Stir in the cream and blend until smooth. Serve very hot, with a generous sprinkling of pepper and a drizzle of olive oil.

What is Potage Parmentier?

Potage Parmentier is a French soup built around potatoes and leeks, named for Antoine-Augustin Parmentier, an advocate for the potato in France. Its simple ingredients are cooked until tender and blended into a creamy, smooth soup.

This version uses an Instant Pot to cook the potatoes in stock, then adds cream after pressure cooking. That keeps the finish easy to adjust and lets the pepper stand out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 6g protein, 40g carbs, 24g fat.

Potatoes provide most of the carbohydrate, while the cream and olive oil contribute most of the fat; the potatoes, leek and cream provide modest amounts of protein. Pair a bowl with a green salad or other vegetables for a more balanced plate.

Choosing the ingredients

Leek: Use the white and pale green parts, and rinse between the layers to remove any grit. Slice it finely so it softens evenly during the short sauté.

Potatoes: Floury or all-purpose potatoes both work well here. Cutting them into even cubes of about 2 cm helps them cook at the same rate.

Cream: Dairy cream gives the soup its richness, while plant-based cream makes the recipe vegan. The stock brings savoury flavour, so season with salt gradually.

Getting the leek tender

Sauté the sliced leek in the oil for about 5 minutes on High. It should become soft and translucent rather than browned; stir as needed to keep it from catching.

This brief step gives the leek a head start before pressure cooking. If it is still firm at the end of the sauté, give it a little more time before adding the potatoes.

Pressure cooking and release

Cut the potatoes into similarly sized cubes and use the specified High pressure setting for 15 minutes. Follow your appliance's instructions for pressure cooking and manual release.

After releasing the pressure, check that the potatoes are very tender before blending. If any pieces remain firm, blend only once they are fully cooked.

Blending to a smooth finish

Stir in the cream after pressure cooking, then blend the soup until no pieces of leek or potato remain. An immersion blender is convenient, but a jug blender works too; take care when handling hot liquid.

The texture should be velvety and spoonable. If using a jug blender, work in batches and avoid filling it to the top.

Serving the soup

Serve the soup piping hot with plenty of freshly ground black pepper and a little olive oil drizzled over each bowl. The oil adds a fragrant finish, while the pepper cuts through the creamy texture.

For a more substantial meal, pair it with crusty bread or a simple green salad. Keep the sides uncomplicated so the leek and potato flavour remains central.

Recipe notes & tips

• Rinse the leek layers thoroughly before slicing, as grit can hide between them.
• Cut the potatoes into evenly sized cubes so they cook consistently.
• Season lightly before pressure cooking, then taste and adjust after blending.
• Add the cream after pressure cooking, as directed, for an easy-to-adjust finish.
• Use an immersion blender for a smooth texture with less transferring of hot soup.
• Finish each bowl with black pepper and a small drizzle of olive oil.

Variations

• Make it vegan: Use plant-based cream and check that the vegetable stock is vegan.
• Add herbs: Stir in chopped chives or parsley just before serving.
• Change the pepper: Use white pepper for a subtler look and flavour.
• Make it chunkier: Blend only part of the soup for a less uniform texture.
• Serve with bread: Add toasted bread on the side for a more filling meal.

Common mistakes to avoid

• Skipping the leek rinse: Grit can remain between the layers; separate and rinse them before slicing.
• Browning the leek: It should soften and turn translucent; stir it and keep an eye on the sauté.
• Uneven potato cubes: Large pieces may cook less evenly; aim for cubes about 2 cm across.
• Blending too soon: Check that the potatoes are tender after pressure cooking before blending.
• Overfilling a jug blender: Hot soup can splash; blend in batches and leave room at the top.
• Adding too much salt early: Stock can be salty; season cautiously and taste again at the end.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring well; add a splash of water or stock if the soup has thickened.

Frequently asked questions