Sweet Potato Pear and leek soup with Spiced Croutons/usama
Potato leek soup, or potage parmentier, is a French classic. It’s one of the first dishes I learned to make in culinary school, right after a proper omelet, because it’s an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon, fried leeks, fresh herbs or diced vegetables. There are endless variations; just use your imagination to make it your own.