Potage parmentier
Potage parmentier, from above
VegFrance

Potage parmentier

Leeks and potatoes, simmered and blended. Soft as a blanket, ready in half an hour.

40 minTime
7 gProtein each
mildSpice
The French grandmother's soup2 chapters · 1 min read

Make it your way

Grandma's wayLeeks, potatoes, butter and a little cream.
The original
292kcalsame
7 gproteinsame
5 gfibresame
40minutessame

Potage parmentier.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Leek3, white and pale green parts, sliced
Potato4 medium, peeled, cubed
Butter2 tbsp
Onion1 small, sliced
Vegetable stock (vegetable broth)1 litre stock or water
Milk⅔ cup
Fresh cream (thickened cream, heavy cream)3 tbsp, to finish
Saltto taste
White peppera pinch
Flat leaf parsleychopped, or chives

Method

4 steps
  1. 1Wash the sliced leeks well in a bowl of water and lift them out.
  2. 2Melt butter, add leeks and onion with a pinch of salt and cook gently until soft.
  3. 3Add potatoes and stock, simmer until the potatoes fall apart.
  4. 4Blend until smooth, stir in milk and reheat. Season and finish with cream and herbs.
Serve it like this

Ladle into warm bowls, swirl a little cream on top and scatter chives or parsley. Crusty bread or toast alongside.

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Make it a meal

What goes with Potage parmentier: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Methi thepla40 min
With a main Quiche lorraine90 min
With a main Navarin d'agneau150 min
A little snack Croque monsieur25 min
To drink Chocolat chaud10 min
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