Potage Parmentier - Creamy Potato Soup
Potage Parmentier, found in Julia Child's cookbook Mastering the Art of French Cooking, is an easy-to-make potato soup that makes a delicious first course.
Equipment
- immersion blender or food processor, blender, or food mill
Ingredients
For the soup:
- 3-4 cups Russet potatoes peeled and cubed (see note)
- 3 cups leeks white and light green parts, washed and thinly sliced
- 1 tbsp salt plus more to taste
- 8 cups water
- 4-6 tbsp cream
For garnish:
- parsley fresh, chopped
- chives fresh, chopped
Instructions
- Place cubed potatoes and sliced leeks in a 6 to 8-quart saucepan. Add salt and water.
- Bring to a boil, then reduce heat to a brisk simmer. Partially cover the pan and let simmer for 50 minutes.
- Purée the soup (food processor, blender, immersion blender, or food mill) and return to the saucepan. (You can make it ahead of time to this point.)
- Stir in the cream 1 tablespoon at a time, and reheat.
- Serve garnished with chopped parsley or chives.
Notes
Three cups of potatoes (about one pound) yields a leek-forward soup, while four cups allow the potatoes to shine more.
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