Potage Parmentier or Potato Leep Soup is the quintessential French dinner soup.
This was one of the first dishes that I learned to prepare when I was a child. It is super easy, requires only a few ingredients, and requires little attention while cooking.
Who does not like all those beautiful qualities in a soup? I sure do.
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Once your lips take their first spoonful, you will never believe that this dish is only vegetables with water and cook together. Like I said earlier, simplicity is at its finest.
In this Article
- Subscribe to Giangi's Kitchen!
- Where did Potage Parmentier originate from?
- The star of this straightforward dish is the leek, and if you are unfamiliar with it, here are a few tips.
- Ingredients needed to make the perfect potato leek soup
- Equipment Needed
- Cooking tips and step-by-step instructions to make this fabulous Potage Parmentier
- Immersion blender or blender?
- Variations and Substitutions
- Storage and Reheating
- Frequently Asked Questions
- If you enjoy this leek soup recipe, check out these flavorful recipes:
- Potage Parmentier – Potato Leek Soup
Where did Potage Parmentier originate from?
Antoine Parmentier was a young, trained chemist. Not able to open his pharmacy. Therefore, he decided to join the army and was sent to Hanover in 1757.
Here, he discovered potato soup served by the Prussian while he was their prisoner of war.
Parmentier was so impressed with the potato’s nutritional qualities that he launched a campaign to promote them, stressing their benefits and their ability to alleviate hunger.
In 1786 King Louis XVI and Marie-Antoinette embraced the potatoes by telling Parmentier that France was grateful for discovering the bread of the poor.
Streets bore his name throughout France, and many French dishes were based on potatoes.
This fantastic soup can be enjoyed warm or cold, as I have it here with this recipe.
When served cold, we call it Vichyssoise.
The star of this straightforward dish is the leek, and if you are unfamiliar with it, here are a few tips.
What is a leek, and what does it taste like?
Related to the garlic, chives, onions, and shallots family, it has a sweet onion flavor that adds an intense flavor to most dishes that you add to it.
A very loved vegetable in French cooking. Ideally, with soup and stews.
How to pick a leek at the store?
Look for a light green stalk that is even and not bruised. The light green part should be longer than the upper fan-out stalks.
The base of the leek should be between one to two inches in diameter. Most importantly, it should still have the roots attached to it.
What part of the leek do you eat?
The leeks’ most edible parts are the bottom white and light green parts. They are tender and have the most flavor.
The upper green parts are also eatable. However, they are quite challenging and require more cooking time. Usually, you would want to sautee them to soften them before enjoying them.
Ingredients needed to make the perfect potato leek soup
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
This Parmentier potage required only potatoes, leeks, salt, water, and cream.
Potatoes: The best potatoes are Russet potatoes or Idaho with thick, dark skin. Peel them and cut them into small dice. The smaller the dice, the faster this recipe will cook.
Leeks: Select leeks with a very long pale white core. Leeks contain a lot of dirt, so I cut off the root base.
- With a sharp knife, slice halfway through the pale green body, keeping the top dark leaves intact. Then, slice each half into small rounds.
- Remove the deep dark stalk and thinly slice the center core.
- Place them in a colander and rinse well with running cold water.
Water: Cold water, of course.
Whipping cream: Adds that light touch to the thick, creamy soup.
- Substitute it with sour cream or creme fraiche.
- I am partial to creme fraiche but cannot find it easily.
Chives: Like the leeks, chives have that delightful onion flavor. Add a few fresh chives on top, and you have an added layer of flavor.
- Dry chives will not have the same taste. I recommend not using them.
- Chervil and dill are great substitutes.
Creme fraiche – optional. I enjoy a small dollop over it
Equipment Needed
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Cooking tips and step-by-step instructions to make this fabulous Potage Parmentier
Once you have all your ingredients prepared, the rest of the cooking is quite simple.
- Use a heavy bottom pot and saute the chopped leeks until translucent with the butter. Do not rush this step, and do not burn the edges of the leeks.
- Once the potatoes are added to your pot, cover them with water so all the potatoes and leeks are submerged.
- Lower the heat and partially cover with a lid. This step will allow all the steam to remain in the pot and have a faster cooking process.
- Once reduced to a cream, see the instructions below for immersion or blender, and return to the pot over medium heat to reheat if necessary.
- Ladle into bowls and add either the heavy cream or sour cream
- If you have fresh bread, a couple of slices are always welcome.
Immersion blender or blender?
I have an old immersion blender that does not finely chop all the leeks. Therefore, I use my Vitamix blender under the soup section. What you want is a very smooth soup. All the potatoes and leeks are finely ground.
Variations and Substitutions
Vegetable broth can replace the water. Remember that it can be saltier and, therefore, taste before adjusting the seasoning.
Storage and Reheating
Store: Once the soup is completely cooled, it can be stored in an airtight container—I prefer glass—in the refrigerator for up to two days.
Reheat: Place in a pan and warm up under simmer, you do not want to burn, until heated through.
This excellent Potage Parmentier or Potatoes Leek soup is the perfect light lunch or dinner starter.
Frequently Asked Questions
Want to make this soup richer?
Instead of water, use homemade vegetable or chicken stock. This will not change the flavor.
Can you make this ahead of time?
Yes, you can. As you can see, it takes no time to make, and I enjoy making a large pot. It stores well for a couple of days in the refrigerator.
Can I make this soup with the Pressure Cooker?
Absolutely! Follow the same steps as the recipe card here below. Program your pressure cooker for 10 minutes on the program 2 or grains.
Follow the manufacturer’s instructions for soups.
If you enjoy this leek soup recipe, check out these flavorful recipes:
French Onion Tart – The Vintage Way
The equipment used to make this potato and leeks soup
Potage Parmentier – Potato Leek Soup
Ingredients
- 3 potatoes, peeled, cut into small dices potatoes
- 3 cups leeks, washed and thinly sliced leeks
- 2 tablespoons unsalted butter
- 4 cups water
- 5 tablespoons whipping cream
- 3 tablespoons chives
Instructions
- In a large heavy bottom pot over medium heat, melt the butter. Add the leek and sauté until the leeks are soft, 4 minutes.
- Add the potatoes and cook for a couple of minutes. Add the water and salt and partially cover cooking at medium heat for 30 to 40 minutes or until the vegetables are nice and tender.
- With an immersion blender or food mill, mash all the vegetables to a rich paste-like consistency.
- Off the heat, and just before serving into the soup bowl add the whipping cream and stir well.
- Ladle on bowls, place a dollop of crème Fraiche in the middle, and sprinkle the chive over it.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Soups, Dinners, Sunday Night Dinner, Vegetables
- Cuisine: French
- Season: Summer, Fall
- Type: Under 45 minutes
Did you make this?
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Linda
Potato and leek make the best combo, especially in a soup!
Giangi Townsend
My favorite. Enjoy!
nancy
didn’t know that potato soup could be so tasty. this was really creamy and thick. loved it!
Giangi Townsend
I am so happy you did Nancy. Thank you for making it.
Katie
This potato leek soup is just incredible! It’s easy to make, and the perfect comfort meal!
Giangi Townsend
THank you! My run to for comfort.
Enjoy!
Debra
So simple to make and also delicious and super satisfying!
Giangi Townsend
Thank you!
Karen
This soup was delicious! The flavor was incredible and the texture of the soup was spot on! I served it with dinner rolls and a side salad and the entire family loved it. Will make again soon.
Giangi Townsend
Thank you, Karen for your feedback. So happy everyone loved it.
Emily
This soup was so flavorful and comforting! Just what we needed for the change in weather!
Giangi Townsend
Thank you so much for making my recipe.
Maren
This potato leek soup is so flavorful! Perfect for a cold day
Giangi Townsend
Absolutely! Enjoy!
Rosanna
This potato leek soup was so cosy and delicious, we loved it!
Giangi Townsend
Thank you!
Judith
Such a tasty soup. Perfect for chilly days.
Emily Flint
This post makes me want to make soup right now! The perfect comfort food.
Giangi Townsend
I hope you will make it.
Enjoy!