Potage Parmentier

Name: Potage Parmentier
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Leeks 1 ½ cup; Potatoes 1.5 lbs; Fresh liquid cream 0.85 cup; Meat broth 2.1 cups; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 3 spoonfuls

it de fr es br

318

Calories per serving

Gluten Free

Energy Kcal 318
Carbohydrates g 32.3
of which sugars g 5.9
Protein g 7.2
Fats g 17.8
of which saturated fat g 7.09
Fiber g 4.3
Cholesterol mg 33
Sodium mg 735

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Potage Parmentier is the kind of classic French soup that feels like a warm hug on a chilly day. Really comforting. Rooted in French tradition, this creamy dish is all about simple ingredients coming together in a way that's really really cozy. You have potatoes and leeks doing the heavy lifting, creating a smooth, almost silky texture. It's like buttery mashed potatoes but with a fresh twist from the leeks—super tasty. Named after Antoine Parmentier, who was a big deal for promoting potatoes in France back in the 1700s, this Potage Parmentier recipe shows why he was such a fan. Thing is, using quality veggies is key to getting that rich, deep flavor. And look, even though the recipe is pretty simple, it feels like magic. This soup is especially popular in the winter because it really warms you up—so so cozy.

Over the years, Potage Parmentier has become a staple in French homes, and it got a boost in the U.S. Thanks to Julia Child. She helped everyone understand how to make this potato leek soup just right, turning it into one of those traditional French recipes people love to whip up at home. And you know what? You don’t need a lot of steps or weird ingredients—just some time. Some folks like to add a splash of cream to make it even more velvety, which is great, taking the whole thing up a notch. You might also hear about vichyssoise, the chilled version of this easy potato soup, but for those cold, rainy nights, nothing beats the original served steaming hot. Potage Parmentier fits right into the world of comfort food—it's smooth, moist, and so gentle on the taste buds. Perfect for anyone wanting to explore a bit of French cuisine history while keeping things simple and tasty. Can't go wrong.

How to prepare Potage Parmentier

To prepare Potage Parmentier, clean, wash, and coarsely chop the potatoes 1 and slice the leeks. Sauté the leeks in a non-stick pan with 3 tablespoons of oil for a few minutes 2, then add a ladle of broth and let them wilt for 5-6 minutes 3.

Add the potatoes 4 and cover the vegetables with the remaining broth 5. Season with salt and pepper and continue cooking over moderate heat until the potatoes become soft (it will take about 15-20 minutes, depending on the type of potato).

Once cooked, blend everything using an immersion blender 7, add the cream 8, and mix carefully to combine all the ingredients. Cook the soup for another 5 minutes, then turn off the heat and serve the Potage Parmentier while it is still hot, perhaps accompanying it with slices of toasted bread and a sprinkle of grated parmesan cheese.

Storage

You can store Potage Parmentier in an airtight container in the refrigerator for 2-3 days at most.

Advice

If you wish, you can substitute the cream with milk.
If you don't have an immersion blender, you can use a food mill.
For this preparation, it is recommended to use dry and floury white or yellow potatoes.

For the translation of some texts, artificial intelligence tools may have been used.

Potage Parmentier

PRESENTATION

How to prepare Potage Parmentier

Storage

Advice

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