Potage Parmentier Recipe (French Potato Leek Soup) | Foodal (2024)

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If it seems cliché for me, a girl learning to cook, to want (and receive) a Julia Child book for Christmas, well, maybe it is. But, you know, not all clichés are bad.

That one about how a penny saved is a penny earned? I kind of like that one. And you’re only young once? That’s true, too.

Maybe you’re still working on refining your new year’s resolutions: Get in shape? Save more money? I say, what the heck! Let’s all embrace clichés this year.

Julia Child is kind of The Great Famous Chef, the one who brought French cooking to American domestics, who seemed so excited, so full of gusto, she made you believe you could cook whatever she could, even in your own little kitchen.

(And that voice! Was there ever anyone else so endearing?)

So, I wanted to own a copy of Mastering the Art of French Cooking, like over a million home cooks have before me.

When I finally got my hands on this treasured tome, I opened to the first chapter and set my hopes on preparing a pot of potage parmentier, or leek and potato soup.

Julia – we’re on a first-name basis now – says yellow onions are fine to use to sub for the leeks, and that’s what I had, so that’s what I used.

This is French food at its most economical. I would suspect you have all the ingredients on hand already, and surely you can find some time to prep and cook them and make something delicious.

The version that you see here was made with leeks, which have a more delicate and sweet flavor profile, but feel free to use onions instead if that’s all that you have in the pantry.

The results will be worth it: a creamy, comforting, steamy soup with small flecks of soft potatoes throughout. Julia says adding extra vegetables is fine, so I threw in a couple of diced carrots as well.

This gave my soup a pretty orange color reminiscent of pumpkin soup, and topped with a drizzle of cream and a sprinkling of chopped chives before serving, this soup looks as nice as it tastes. I ate two bowls immediately the first time I made it, and the next day, my family finished the rest.

You can serve it as a light lunch on its own, or make a fantastically French meal with this as the first course, then a warm and hearty poulet saute as the main course. No one will be left hungry, or disappointed!

In fact, though freshman year French class may be worlds away for me now, I feel as if Monsieur Shelbourne would be proud, bless his heart, that something’s finally clicked.

With Julia, suddenly everything French is fascinating to me. Like French macarons and madeleines, French restaurants, and even the movie Ratatouille (plus the actual ratatouille dish!).

French class didn’t stick for me, and I can see why. If only I’d known then what I know now: just give this girl a cookbook, and I’m ready to go on that journey, exploring a new culture through its delicious food.

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Cooking By the Numbers…

Step 1 – Rinse, Peel, and Dice the Potatoes, Carrots, and Leeks

Get out your vegetable peeler, a sharp chef’s knife, and your favorite cutting board.

Rinse and peel the potatoes and carrots, and dice them carefully so all of the pieces are about the same size, to facilitate even cooking.

Trim the roots and dark green tops off of the leeks, leaving only the light green and white parts. Slice them lengthwise and rinse them well under cool running water to remove any dirt trapped between the layers. Dice the leeks into equally-sized pieces.

For a more traditional potage parmentier that’s white instead of orange, you may choose to omit the carrots.

Step 2 – Saute the Veggies in Butter

In a large saucepot or Dutch oven, melt the butter over medium heat and swirl to coat the bottom of the pan.

Add the potatoes, leeks, and carrots and season them with the salt and pepper. Stir to combine. Saute the vegetables until they very fragrant, for about 3-5 minutes.

Step 3 – Add the Stock and Boil, Then Simmer

Pour in the stock. If you prefer, homemade vegetable broth makes a delicious addition.

Bring the soup to a boil, then reduce the heat and simmer it partially covered until the vegetables are tender, for about 45 minutes.

Step 4 – Blend Until Mostly Smooth

Using an immersion blender, puree the soup right in the pot until it’s mostly smooth, but with some chunks remaining to provide a bit of texture.

You could also transfer about 3/4 of the mixture to a high-speed blender and blend until smooth before transferring the puree back to the pot. Just be careful to avoid steam burns if you’re using a countertop appliance!

Season to taste with additional salt and pepper (freshly cracked is best!) as desired.

Step 5 – Chop the Chives and Stir in the Cream

Finely mince the fresh chives for garnish.

Remove the pot from the heat. Just before serving, stir in the cream a few tablespoons at a time until combined thoroughly.

Ladle out the soup and garnish each bowlful with a drizzle of about 1/2 tablespoon of cream and an equal amount of chives.