Rustic Potato and Leek Soup
09 November 2025
A chunky version of the puréed French soup Potage Parmentier, named for nutritional chemistry pioneer Antoine-Augustin Parmentier.
Parmentier championed the nutritional value of the potato as a food source for humans in France and Europe. The Paris Faculty of Medicine declared potatoes edible in 1772 as a result of his research and advocacy.
Potage Parmentier is traditionally a simple, creamy soup made by simmering potatoes and leeks, then blending them until smooth and finishing with a swirl of cream.
Total Time -
About 45 minutes
INGREDIENTS -
4 servings -
2 medium leeks, using white and light green parts of the stalk, and small tender leaves, about 4 cups
4 cups cubed Russet potatoes with skin
4 cups water
1 cup half and half
1/4 cup olive oil
2 tablespoons butter
1 garlic clove
1 bay leaf
salt and pepper
chives (optional)
crusty bread
TOOLS -
Medium saucepan
Pepper mill
PREPERATION -
Melt butter in a medium saucepan, add leeks, salt and pepper, cook until tender, add garlic until fragrant
Add potatoes, water, olive oil, salt and pepper; simmer until potatoes break up easily whilst stirring; discard bay leaf
Stir in cream, allow to simmer while stirring for about 2 to 3 minutes, add additional salt and pepper to taste
Plate and add a generous drizzle of olive oil, fresh cracked pepper, chopped chives, and crusty bread
NOTES -
The recipe for Potage Parmentier would generally include chicken stock, this version uses water and oil with similar results. We have also included about a cup of small tender, green leek leaves for color and flavor.
If you would like to make traditional Potage Parmentier -
Transfer the mixture to a blender or food processor before adding cream
Blend until completely smooth and pass through purée through a fine-mesh strainer back into the saucepan
Stir in cream, allow to simmer while stirring for about 2 to 3 minutes, add additional salt and pepper to taste
