Potage Parmentier Potato Leek Soup Julia Child
Creamy, comforting, and timeless, Julia Child’s Potage Parmentier, or Potato Leek Soup, is a classic French dish that strikes the perfect balance between simplicity and sophistication. This velvety soup is made from humble ingredients like leeks, russet potatoes, and water, yet achieves a luxurious texture and flavor with a touch of heavy cream or crème fraîche. Slow-simmered to tender perfection and blended until smooth—or left rustic for texture—it’s an adaptable recipe that suits any occasion. Garnished with fresh chives, a pat of butter, and a sprinkle of black pepper, it’s a visually stunning and deeply satisfying meal. Whether served as a starter or paired with crusty bread and salad for a fuller meal, this easy-to-make classic is a must-try for fans of hearty soups and French cuisine. Perfect for cozy nights or entertaining, it’s no wonder this Julia Child favorite remains a culinary icon.
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Recipe Information
Ingredients
- 3 cups leeks (white and light green parts only, cleaned and sliced)
- 3 cups russet potatoes (peeled and diced)
- 6 cups water
- 1 teaspoon kosher salt
- 0.5 cups heavy cream or crème fraîche
- 1 tablespoon unsalted butter (optional for garnish)
- 2 tablespoons fresh chives (chopped, optional for garnish)
- 0.25 teaspoon freshly ground black pepper (optional for garnish)
Instructions
Prepare the leeks by trimming off the dark green tops and roots. Slice the white and light green parts lengthwise, rinse thoroughly under running water to remove grit, and then slice thinly crosswise.
In a large, heavy-bottomed pot, combine the leeks, diced potatoes, water, and salt. Bring to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low and simmer the soup uncovered for about 30 to 40 minutes, or until the potatoes and leeks are very tender.
Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until smooth, or transfer the mixture in batches to a stand blender to puree. (Alternatively, leave the soup chunky for a rustic texture.)
Stir in the heavy cream or crème fraîche to add richness. Adjust seasoning with more salt if needed.
Ladle the soup into bowls and garnish with optional toppings such as a pat of butter, chopped chives, and freshly ground black pepper.
Serve warm with crusty bread or a side salad for a comforting and elegant meal.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 36.2 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 436 mg | 34% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4487 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
