Potage Parmentier - Dinner With Julie

Potage Parmentier


December 5, 2009


2 largish Yukon gold potatoes, quartered (I leave the skins on)

1 turnip, peeled and chopped (optional)

2 largish leeks, thinly sliced (white and pale green parts only)

1-2 L water or chicken or veg stock (Julia uses water, I generally use stock)

4-6 Tbsp. cream (heavy or half & half)

salt & pepper to taste

finely chopped parsley or chives


1In a large pot, simmer the potatoes, turnip (if using), leeks and water or stock for about half an hour, until very soft. Puree in the pot with a hand held immersion blender, or roughly mash with a potato masher. Add the cream and season with salt and pepper and heat through. Serve immediately, sprinkled with herbs.