Parmentier soup, or potage parmentier, is a creamy soup made from potatoes, leeks, and fresh cream, typical of traditional French cuisine.
Today begins my journey around the world that will allow us to discover countries through their traditional dishes.
I have chosen to start with soups, offering you both the original recipe and my “healthy and light” version.
The idea is to go around the world in 80 days, like the famous movie 🙂 but in my case, it will be a world tour with 80 recipes.
I’ll also reveal many curiosities, so I’d be pleased if you decide to follow me by subscribing to my channels:
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So let’s stop the chatter and start this new series “Soups of the World” by preparing Parmentier soup, oh boy it’s delicious!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.65 lbs potatoes
- 9 oz leeks
- 4 cups vegetable broth
- 0.85 cup cream (fresh)
- to taste salt
- to taste pepper
- to taste ground cumin (optional)
- to taste croutons
Tools
For the preparation of Parmentier soup, you will need:
- 4 Bowls
- 1 Immersion Blender
- 1 Pot
Steps
Wash and peel the leek, potatoes, and cumin (optional) and place everything in a pot.
Cover with hot broth, season with salt, and cook for about 30 minutes until the potatoes are soft.
Blend, add the cream, stir and cook for another 5 minutes.
Pour into appropriate bowls, add some pepper and garnish with croutons.
Francy’s Tip: make the recipe lighter and healthier by replacing the 200 ml of cream with the same amount of milk.
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Storage
You can keep it in the fridge for up to 2 days, storing the soup in a suitable airtight container.
All About Parmentier Soup
Where does the name of this soup come from?
It is named after Antoine Auguste Parmentier, who, upon returning to his homeland after being detained in Germany during the Seven Years’ War (1756-63), introduced the virtues of potatoes to France, which could replace wheat in times of famine.
Who made this soup famous?
Julia Child.
I fell in love with this lady a few days ago when I watched the movie Julie & Julia, the story of Julia Child portrayed by the wonderful Meryl Streep, and discovered this character, a pioneer of cooking programs, the Antonella Clerici of the ’50s.
I absolutely recommend watching the movie, but if you want to see the “real” Julia, I found an old footage of her show “The French Chef” where she makes this soup, click here to be immediately immersed in the atmosphere of ’50s television.
FAQ (Frequently Asked Questions)
All the FAQs of this new series, soups of the world: Parmentier soup
What kind of potatoes to use?
My advice is to use dry and floury potatoes, either white or yellow.
How can I replace the cream?
You can replace it with salted butter.
How can I replace the croutons?
Garnish with simple chives.
