Potage Parmentier (Leek & Potato Soup)
But what I really love the sound of is Potage Parmentier. Growing up we called it vichyssoise, and it was well-known as my Dad’s favourite. He didn’t even have to specify vichyssoise on his birthday – we just knew to make it. Of course vichyssoise to anyone outside our household referred to chilled leek and potato soup, but we always served it hot. So really his favourite soup was Potage Parmentier.
I can’t recall if this made it into the movie or stayed in the book, but for some reason the name stuck. The humbleness of it, and the fact that a potato, some leeks and water can be transformed, in name at least, into something fussily French. Julia Child wasn’t just a master at French cooking, she was a pioneer woman when it came to product branding.
Earlier this year I unwittingly married P.P. with turnip soup simply by adding a turnip along with the potato. You could do this… or not.
Potage Parmentier
AuthorJulie
In 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.
Ingredients
Directions
In 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.
I’ve been making this soup ever since I read about it in Julie and Julia. It’s wonderful.
It sounds just delicious. I love all the flavours and its simplicity =D.
The easiest things to grow in the garden and they come together with such perfect love…as if the stars were aligned for just such a union.
If you’re opting out of the turnip, do you need to add an extra potato in it’s place? Sounds yummy!
Cheryl – nah. It’s soup! You could do one turnip and one potato, or two potatoes and a turnip, or just a couple of potatoes. Just wing it! Julia uses more stock and cream than I tend to, so I add more veg.
Clearly leeks make everything better… I’m enjoying these soup posts, because Chicago just got its first snow (I know, you all have it much harder than we do) and today is definitely meant for making pots of soup.
Perfect recipe for a weekend of forced hibernation! My family, including kids loved this.
I usually add farmers sausage for my carnivores and dill for myself, include a crusty roll and this is weekend dining at its finest!
Sounds sort of like my Mom’s Potato Soup – which we ate alot of when I was little – potatoes, bacon, onions & milk. Comfort in every spoonful…
I made potato-leek soup for the first time a few weeks ago. Loved it. Hubs loved it (always a good thing). Kids, not so much, but not surprising.
I left mine a little chunky.
Now that the snow has arrived, I should make it again. The turnip sounds like a great addition too.
In the past, I used to make this traditonal potato soup with onions, bacon and cream, but added a handfull of orzo to the soup, and sprinkled it with fresh parsley and green onions. And always served hot.
I made this tonight. It’s freezing here, and the soup was really nice.
I thought the soup had a nice taste but I was disappointed at how thin it was. I had always imagined Potage Parmentier as a thick hearty potato soup. I suppose I could thicken it with a little beurre mannié.