Discover the delightful simplicity of Potage Parmentier, a classic French potato leek soup that’s easy to make and delicious.
Paris: This was one of the first dishes I learned to make as a kid. It’s super easy, needs just a few ingredients, and doesn’t require much attention while cooking.
Who doesn’t love a soup that’s simple and delicious? Potage Parmentier is just that. When you take your first spoonful, you won’t believe it’s just veggies and water cooked together. It’s all about simplicity.
So, where did this dish come from? Antoine Parmentier was a chemist who couldn’t open his pharmacy, so he joined the army and ended up in Hanover in 1757. While he was a prisoner of war, he discovered potato soup served by the Prussians.
He was so impressed with the potatoes’ nutritional value that he started promoting them, highlighting their benefits to fight hunger. By 1786, King Louis XVI and Marie-Antoinette recognized his efforts, calling potatoes the bread of the poor.
Now, streets in France bear his name, and many French dishes feature potatoes. The star of this simple soup is the leek. If you’re not familiar with leeks, they have a sweet onion flavor that really enhances dishes.
When picking leeks at the store, look for a light green stalk that’s even and not bruised. The light green part should be longer than the upper fan leaves, and the base should be about one to two inches in diameter, with roots still attached.
You’ll want to eat the bottom white and light green parts, as they’re the most tender and flavorful. The upper green parts are edible too, but they take longer to cook, so you might want to sauté them first.
For this potage, you’ll need potatoes, leeks, salt, water, and cream. Russet or Idaho potatoes work best. Just peel and dice them small for quicker cooking.
When it comes to leeks, choose ones with a long pale white core. They can be dirty, so cut off the root base, slice the pale green body, and rinse them well.
For the cream, it adds a nice touch to the soup. You can substitute it with sour cream or crème fraîche if you can’t find it easily. Fresh chives on top add a lovely flavor, but skip the dried ones.
Once you have everything ready, cooking is a breeze. Use a heavy-bottomed pot to sauté the leeks in butter until they’re soft. Then, add the potatoes, cover them with water, and let it simmer.
After about 30 to 40 minutes, when everything is tender, blend it until creamy. Serve it up with a dollop of cream and some fresh bread on the side. It’s a perfect light lunch or starter for dinner.
And if you enjoy this dish, you might want to try some other tasty recipes like French Onion Tart or Roasted Chicken with Potatoes and Leeks. Bon Appétit!
