Potage Parmentier (Potato & Leek Soup) – Julia Child

Recipe by coconutty
READY IN: 1hr 5mins


  • 1
    lb potato, peeled and diced (I leave skins on)
  • 3
    cups leeks, thinly sliced (white and tender green parts only)
  • 2
    quarts water
  • 1
    tablespoon salt
  • 4 -6
    tablespoons whipping cream or 2 -3 tablespoons softened butter
  • 2 -3
    tablespoons minced parsley or 2 -3 tablespoons chives


  • Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
  • Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
  • Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
  • Good hot, cold or room temperature.
  • Variations:
  • The following may be simmered with the potatoes and leeks at the start:
  • Sliced or diced carrots or turnips.
  • Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
  • Half-cooked dried beans, peas, or lentils, including their cooking liquid.
  • The following may be simmered for 10-15 minutes with the soup after it has been pureed:
  • Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
  • Shredded lettuce, spinach, sorrel, or cabbage.
  • Diced, cooked leftovers of any of the preceding vegetables.
  • Tomatoes, peeled, seeded, juiced and diced.