Potage Parmentier (Potato and Onion Soup)
Servings Prep Time
4people 15minutes
Cook Time
50minutes
Servings Prep Time
4people 15minutes
Cook Time
50minutes
Ingredients
  • 4cups potatoesabout 1 pound, peeled and diced
  • 3cups yellow onionsthinly sliced (or leeks)
  • 1/2bag baby carrots(to taste)
  • 8cups water
  • 1tablespoon salt
  • 6tablespoons whipping cream
  • 1tablespoon softened butter
  • 3tablespoons Minced parsley,or chives
Instructions
  1. Place the potatoes, onions, carrots, water, and salt into a three- or four-quart saucepan or a Dutch oven. Simmer the mixture, partially covered, for 40-50 minutes or until vegetables are tender.
  2. After it’s all heated, mash/puree the vegetables in the pot with a fork or a potato masher. I chose to use a stick blender, which was fast and easy. The only thing I’d do differently next time is blend for a little less time; you want there to be small chunks throughout for more flavor. Correct seasoning by adding salt and pepper to taste.
  3. Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
Recipe Notes

The following may be simmered with the potatoes and leeks at the start: Sliced or diced turnips; peeled, seeded or chopped tomatoes or strained, canned tomatoes; half-cooked dried beans, peas, or lentils, including their cooking liquid.

The following may be simmered for 10 to 15 minutes with the soup after it has been pureed: Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini; shredded lettuce, spinach, sorrel, or cabbage; diced, cooked leftovers of any of the preceding vegetables; tomatoes, peeled, seeded, juiced and diced.