France Potage Parmentier
Potage Parmentier is a classic French soup known for its simplicity, elegance, and comforting flavor. Named after Antoine-Augustin Parmentier, who championed the potato in France during the 18th century, this dish is made with a few humble ingredients: potatoes, leeks, butter, and cream. The soup is prepared by sautéing leeks in butter, then simmering them with potatoes and vegetable or chicken broth until tender. The mixture is blended into a smooth, velvety consistency and finished with a splash of cream for added richness. Often garnished with fresh chives or a drizzle of olive oil, potage Parmentier is a versatile dish that can be served warm in winter or chilled in summer, when it is known as vichyssoise. Its understated flavor and creamy texture make it a beloved staple of French home cooking and a testament to the beauty of simple, high-quality ingredients.
Recipe Servings: 4
Ingredients
- 2 Tbsp (28 g) unsalted butter
- 3 cups (710 g) thinly sliced leeks
- 3 potatoes, peeled and diced into small cubes
- 4 cups (946 ml) water
- Salt, to taste
- 5 Tbsp (70 g) whipping cream
- Crème fraiche, as needed for serving
- 3 Tbsp (9 g) chopped chives
Directions
- Place butter in a large pot set over medium heat.
- Add leeks and sauté them for about 4 minutes until soft.
- Add potatoes and cook for 2–3 minutes.
- Add water and salt.
- Partially cover the pot and cook for 30–40 minutes or until the vegetables are tender.
- Puree mixture to a paste-like consistency using an immersion blender or in a food processor or blender.
- Stir in whipping cream until well combined.
- Ladle soup into serving bowls.
- Place a dollop of crème fraiche in the middle of each serving and sprinkle them with chives.
Copyright © 1993—2025 World Trade Press. All rights reserved.