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. Top it with bacon, fried leeks, fresh herbs or diced vegetables to make it your own.
This is a classic French beef stew, otherwise known as Beef Bourguignon. The meat is seared in olive oil first, then slowly braised with garlic and onions in a wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce. With over 200 reviews, it’s one of my most popular recipes.
If you’re in need of a little pick-me-up, this soul-satisfying soup is just the ticket. Here’s what I love about it: you can make it with ingredients you likely have on hand; it’s ready in 30 minutes yet tastes like you spent all day in the kitchen; it’s vegetarian and healthy; and, it’s hearty enough, along with a salad and naan (or a loaf of good bread), to be a complete meal.