jc100: Potage Parmentier (Leek and Potato Soup)

It’s been a busy week, but couldn’t let the 100th celebration of Julia Child’s BD go unnoticed.  A perfect, yet perfectly simple soup from her Mastering the Art of French Cooking, Julia Child’s leek and potato soup is a family favorite.  Julia used this soup as a versatile soup base for variations such as adding water cress or chilling for a vichyssoise.

  • 3 to 4 cups or 1 lb. peeled potatoes, sliced or diced
  • 3 cups or 1 lb. thinly sliced leeks including the tender green; or yellow onions
  • 2 quarts of water
  • 1 Tb salt

Either simmer the vegetables, water and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender.

Mash the vegetables in the soup with a fork, or pass the soup through a food mill (I used an immersion blender).  Correct seasoning.  (*) Set aside uncovered until just before serving, then reheat to the simmer.

  • 4 to 6 Tb whipping cream or 2 to 3 Tb softened butter
  • 2 to 3 Tb minced parsley or chives

Off heat and just before serving, stir in the cream or butter by spoonfuls (I used cream).  Pour into a tureen or soup cups and decorate with the herbs (I used chives).

Thank you, Julia.  It’s wonderful!

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One thought on “jc100: Potage Parmentier (Leek and Potato Soup)

  1. Pingback: Soup « whitehothair

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