🥣 Potage Parmentier
Potage Parmentier is the classic French potato and leek soup: leeks are softened in butter, simmered with potatoes, then blended until smooth and enriched with a little cream. It is mild, creamy and comforting, with the gentle sweetness of leek. It is served hot, often sprinkled with chives or parsley; served cold, a similar soup is called vichyssoise.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g potatoes, peeled and diced
- 2 leeks (white and light green parts), sliced
- 25 g butter
- 1 litre water or vegetable stock
- 80 ml cream
- Salt and pepper
- Chopped chives to serve
Method
- Wash the sliced leeks well, then soften them in the butter over low heat for 8 minutes.
- Add the potatoes and the water or stock, season and bring to a boil.
- Simmer for 20–25 minutes until the potatoes are tender.
- Blend until smooth, stir in the cream and adjust the seasoning.
- Serve hot, sprinkled with chives.
How to make it lighter
- Use more leek and less potato for a lighter, still creamy bowl.
- Halve the butter and cream; blended potato already gives body.
- Keep to one bowl of about 300 g and add a side salad for volume.
History
The soup is named after Antoine-Augustin Parmentier, the 18th-century French pharmacist who promoted the potato as a food in France; dishes 'Parmentier' are made with potatoes. It is a staple of French home and bistro cooking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →