Let’s Start at the Very Beginning.
Mastering the Art of French Cooking. Chapter One. First Recipe. Potage Parmentier. Thank you, Julia Child for this simple, straightforward recipe — and just in time for Bastille Day. Get out your Bleu Blanc et Rouge!
I was inspired to make Potage Parmentier after seeing Parmentier’s grave in the Père Lachaise Cemetery in Paris. Antoine-Augustin Parmentier was an 18th-century chemist who convinced the king that the newly-introduced potato was suitable as food, at least for the peasantry. I have made vichyssoise, and a potato-leek-and-bacon soup, but never this, the simplest of the ilk. And I thought, ‘where better to look for a recipe than Mastering the Art of French Cooking?’
The ingredients are few: potatoes, leeks, salt, water, and a little cream. Considering the ingredients, this is most likely a peasant soup but, these days, it is served in some very nice restaurants as a lovely entrée (first course).
It’s much lighter than many soups of this type, so it’s not as filling. Unlike vichyssoise, it is served hot. Add more cream to this recipe and you basically have vichyssoise. If you look in Julia’s book, she gives many ideas for using this potage as a base for other soups.
In the words of the American doyen of French cuisine, «Bon Appétit!»
~ David
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Mad Dog
July 13, 2024 at 5:45 amMagnifique! Une soupe tricolore. I think the peasants were starving until Parmentier championed the potato. The French originally thought that potatoes caused leprosy!
Cocoa & Lavender
July 13, 2024 at 8:33 pmMerci, mon vieux. I know — the concept that they were poisonous is amazing today, especially when you consider all the potato-based French recipes.
angiesrecipes
July 13, 2024 at 5:55 amSo creamy and nice! You have presented it beautifully, David.
Cocoa & Lavender
July 13, 2024 at 8:33 pmThanks so much, Angie!
Barb
July 13, 2024 at 7:29 amElegant presentation for a simple but delicious soup! I have all the ingredients and it’s raining steadily here so I may make it for lunch.
Cocoa & Lavender
July 13, 2024 at 8:34 pmIt makes a goodly amount — you might be having it for lunch for several days!
Barb
July 14, 2024 at 6:05 pmI made one half of the recipe since there are only two of us. As you mentioned, it’s very light but also very tasty. I don’t care for heavy food for lunch so it was perfect. I have Julia’s two book set of Mastering the Art of French Cooking but never made this recipe because it sounded bland. I make potato soup with chicken stock, lots of onions, bacon and cream! It’s never too late to learn!
Cocoa & Lavender
July 16, 2024 at 7:42 amI looked a the recipe and thought it would be dull, but I had promised to make it, so I did. I was pleasantly surprised – the lightness really helped accentuate the flavors of the leeks and potatoes. Il so glad you both enjoyed it, Barb!
Ronit
July 13, 2024 at 8:40 amSimplicity at its best. 🙂
Cocoa & Lavender
July 13, 2024 at 8:34 pmThanks, Ronit!
Cocoa & Lavender
July 16, 2024 at 7:49 amIsn’t that the truth? Thanks, Ronit!
Karen (Back Road Journal)
July 13, 2024 at 11:20 amI have had this often during our travels in Europe and love it as well as vichyssoise. Your plating is outstanding.
Cocoa & Lavender
July 13, 2024 at 8:35 pmThanks so much, Karen. Yes, it is a standard throughout France!
Cocoa & Lavender
July 16, 2024 at 7:50 amThanks, Karen. I loved creating both platings for this recipe. Glad there was enough for leftovers and photographic play! This is truly a perfect bistro dish – I remember seeing it on many menus but never had it in France.
Mimi Rippee
July 13, 2024 at 1:11 pmBeautiful! And such serene photos!
Cocoa & Lavender
July 13, 2024 at 8:35 pmThanks, Mimi.
Gerlinde de Broekert
July 13, 2024 at 5:09 pmI have Julia’s book and will look at the recipe.Thank you for reminding me of this tasty treat.
Cocoa & Lavender
July 13, 2024 at 8:36 pmThe amounts I used are the same, Gerlinde. The wording may be a little different to make the recipe easier to understand.
sherry
July 14, 2024 at 1:30 amHubby does not like leeks (who knew?) so i make a version of this but with spring onions rather than leeks. Still good!
cheers
sherry
Cocoa & Lavender
July 14, 2024 at 5:54 amJulia Child says you can use yellow onions instead of leeks, too, so your version with spring onions sounds perfect, Sherry!
Ben | Havocinthekitchen
July 16, 2024 at 2:06 pmI haven’t heard of Potage Parmentier, but of course I’ve tried similar soup variations – so I know this is right up my alley. It looks perfectly smooth and velvety. Give me some crusty bread, and this will be a perfect light yet satisfying meal to me! 🙂
Jean | DelightfulRepast.com
July 16, 2024 at 7:49 pmDavid, funny, I’ve been thinking about this very soup for weeks now! When I first saw the recipe years ago, it reminded me of my grandmother’s potato soup. She had a “way” with “peasant” food! And both of your presentations are perfect.
Raymund
July 16, 2024 at 7:51 pmIt’s amazing how Julia Child’s recipes bring history and flavor together. I can almost taste the simplicity and richness of this classic soup just reading your post. Looking forward to more culinary adventures through Julia’s lens! Bon Appétit indeed!
Jeff the Chef
July 17, 2024 at 3:42 amAs always, your photos are just flat-out stunning! As many times as I’ve skimmed through that book, and cooked a good handful of recipes from it, this isn’t one I’ve ever tried. And I absolutely love potato, and don’t get me started with cream, so I can’t imagine why I’ve never tried it. Thanks for the inspiration!
2pots2cook
July 22, 2024 at 6:07 amBeautiful photos and beautiful simple soup! Thank you!
Cocoa & Lavender
July 22, 2024 at 7:46 amThanks – as we both often say, simplicity is best!
Inger
July 27, 2024 at 2:48 pmLooks yummy! Your red white and blue photo is absolutely stunning!
Christina Conte
August 30, 2024 at 11:27 amI have to apologize for being MIA, but hoping to catch up on some of your wonderful posts, David! This is definitely a favorite! Hands down, the best leek soup I ever had was in New Zealand, of all places! Definitely down to the leeks themselves, wish I could have brought some home! 🙂