1/1 Photo of Potage Parmentier (Potato & Leek Soup) – Julia Child
1 hr 5 mins
Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.
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Units: US | Metric
- 1Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
- 2Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
- 3Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
- 4Good hot, cold or room temperature.
- 6The following may be simmered with the potatoes and leeks at the start:.
- 7Sliced or diced carrots or turnips.
- 8Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
- 9Half-cooked dried beans, peas, or lentils, including their cooking liquid.
- 10The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
- 11Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
- 12Shredded lettuce, spinach, sorrel, or cabbage.
- 13Diced, cooked leftovers of any of the preceding vegetables.
- 14Tomatoes, peeled, seeded, juiced and diced.
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Nutritional Facts for Potage Parmentier (Potato & Leek Soup) – Julia Child
Serving Size: 1 (675 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 180.5
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 3.5 g
- Cholesterol 20.5 mg
- Sodium 1785.2 mg
- Total Carbohydrate 29.8 g
- Dietary Fiber 3.7 g
- Sugars 3.5 g
- Protein 3.6 g