Potage Parmentier or Potato Leek Soup with Toasted Pepitas and Herbs recipes
Ingredients
- 3 tablespoons butter
- 1 large or 2 small leeks, rinsed
- 2 shallots, divided
- 5 small Yukon Gold potatoes, peeled or not, cut into a 1 inch cubes
- 2 1/2 teaspoons sea salt, divided
- 1 quart chicken stock
- 1 bay leave
- 5 sprigs thyme, divided
- 1/4 cup parsley leaves, minced
- 2 – 3 tablespoons olive oil
- 2 tablespoons raw pepitas, rough chopped
Instructions
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