Potage Parmentier
Ingredients
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- 1 pound leeks – white and light green parts only, thinly sliced and rinsed (~4 medium leeks)
- 1 pound potatoes – peeled and diced 1-inch (~3 medium potatos)
- 6 cups water
- 2 teaspoons kosher salt
- 1/2 cups heavy cream
- 2 tablespoons unsalted butter
- chives – finely snipped (for serving)
Instructions
1. Trim the leeks to the white and light green parts, slice thinly, and rinse well in a bowl of water to remove any grit; drain.
2. Peel the potatoes and dice into 1-inch pieces.
3. Combine the leeks, potatoes, water, and kosher salt in a large pot. Bring to a boil over medium-high heat.
4. Reduce to a gentle simmer, partially cover, and cook until the potatoes are very tender and the leeks are silky, 30–40 minutes.
5. Off the heat, puree the soup with an immersion blender until smooth, or mash by hand for a rustic texture. If needed, add a splash of hot water to loosen to a lightly velvety consistency.
6. Return to low heat and stir in the heavy cream. Warm gently for 2–3 minutes; do not let it boil.
7. Remove from heat and stir in the unsalted butter until melted. Taste and adjust salt as needed.
8. Ladle into warm bowls and garnish with chives. Serve immediately.
Potage Parmentier is a quintessential French leek-and-potato soup with a silken, comforting texture and a clean, sweet-allium flavor. Leeks soften into delicacy, potatoes provide body, and a small finish of cream and butter rounds everything with gentle richness. It is satisfying yet restrained, showcasing how few ingredients, treated simply, can yield depth and elegance.
Named for Antoine-Augustin Parmentier, the 18th-century agronomist who championed the potato in France, this potage became codified in classical French cuisine. It is traditionally served hot, distinct from the colder, more cream-heavy vichyssoise that evolved later. Over generations, it has remained a staple of home and bistro cooking alike, prized for its economy, purity, and refinement.