You are here: Home » Recipes » Potage Parmentier Potage Parmentier Recipe by Our Cookbook CollectionKitchen Tested Yield 6 to 8 servings Prep 5 mins Cook 40 mins Who knew earthy leeks and potatoes could make such heavenly soup? PrintEmail (Leek or Onion and Potato Soup) "Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base," writes Julia Child. Ingredients 3 to 4 quarts saucepan1 pound potatoes, peeled and sliced or diced (3 to 4 cups)1 pound leeks, thinly sliced, including the tender green (about 3 cups)2 quarts water1 tablespoon salt4 to 6 tablespoons whipping cream, or 2 to 3 tablespoons softened butter2 to 3 tablespoons minced parsley or chives Instructions Simmer potatoes and leeks in water and salt, partially covered, until tender, 40 to 50 minutes. Mash vegetables in the soup with a fork or pass soup through a food mill. Correct seasonings. Set aside uncovered until just before serving, then reheat to a simmer. Remove from heat and stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with herbs. Note: For Vichyssoise, stir in 1/2 to 1 cup whipping cream (instead of 4 to 6 tablespoons) and season with salt and white pepper. Chill. Serve in chilled soup cups with minced chives. Recipe reprinted with permission from Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1970).