Potage Parmentier – or Potato and Leek Soup – is a classic French soup and is named after Antoine-Augustin Parmentier, the Frenchman who popularized the potato in France. Perhaps it was Julia Child who made this wintry combination of leeks and potatoes popular in this country. With only 4 ingredients, her recipe is one of her easiest to make. Here is how I make it.
Using a heavy bottom soup pot, add 1 pound of peeled and diced Yukon Gold potatoes, 3 cups of thinly sliced leeks that have been thoroughly washed, 2 quarts of vegetable stock and 1 tablespoon of salt. Bring to a boil, reduce to a simmer and cook partially covered for 40 minutes or until the vegetables are tender. Off the heat, puree using an emersion blender or a standard blender (I like to leave a few chunks of potatoes). Stir in a big splash of heavy cream; I also like to add bacon bits. When ready to serve, ladle into bowls and garnish with chopped chives or parsley.
And that is it! The wonderful thing about this soup is that it is delicious warm, room temperature or cold. I hope you will try it. Enjoy!