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Horizontal image of a red bowl with a light orange liquid and white liquid and chive garnish.

Potage Parmentier (French Potato Leek Soup)

  • Author: Shanna Mallon
  • Total Time: 1 hour, 15 minutes
  • Yield: 6 cups (serves 4-6 people) 1x


Thanks to a modest yet intensely aromatic medley of buttery sauteed veggies, this warming potato leek soup is simple and satisfying.


  • 2 tablespoons unsalted butter
  • 1 pound Yukon gold potatoes, peeled and diced (about 3 cups)
  • 3 cups diced leeks, white and light green parts only (about 2 large)
  • 1 1/2 cups peeled and diced carrots (about 2 medium)
  • 2 teaspoons coarse salt, plus more to taste
  • 1 1/2 teaspoons freshly ground black pepper, plus more to taste
  • 8 cups low-sodium vegetable stock
  • 6 tablespoons whipping cream, plus about 2 tablespoons for garnish
  • 2 tablespoons minced fresh chives


  1. In a large saucepot or Dutch oven, melt the butter over medium heat. Add the potatoes, leeks, and carrots and season with the salt and pepper. Saute until very fragrant, about 3-5 minutes, then add the stock.
  2. Bring to a boil, then simmer partially covered until the vegetables are tender, about 45 minutes.
  3. Using an immersion blender (or transferring 3/4 of the mixture to a blender), puree the soup until it’s mostly smooth but still has a bit of texture. Season with additional salt and pepper to taste.
  4. Remove from the heat. Just before serving, stir in the cream a few tablespoons at a time. Ladle into bowls and garnish each with about 1/2 tablespoon cream and chives.


Adapted from Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Keywords: potage parmentier, potato, leek, French, vegetarian