Potage Parmentier

  • Yield: 6 to 8 servings
  • Prep: 5 mins
  • Cook: 40 mins

(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.


3 to 4quarts saucepan
1pound potatoes, peeled and sliced or diced (3 to 4 cups)
1pound leeks, thinly sliced, including the tender green (about 3 cups)
2quarts water
1tablespoon salt
4 to 6tablespoons whipping cream, or 2 to 3 tablespoons softened butter
2 to 3tablespoons minced parsley or chives


  1. Simmer potatoes and leeks in water and salt, partially covered, until tender, 40 to 50 minutes.
  2. 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.
  3. 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).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 150
  • Fat 4g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 15mg
  • Sodium 1200mg
  • Potassium 400mg
  • Carbohydrate 26g
  • Fiber 3g
  • Sugars 4g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 25%
  • Calcium 6%
  • Iron 10%