"A comforting classic, elevated with our Herbes de Provence with garlic flower for a unique touch. Marilyn made this recipe last weekend because leeks were on sale; it's so simple, yet so flavorful." -- François

 

🖨️ Print the recipe

A Comforting Classic in Quebec: Potage Parmentier

Potage Parmentier is one of the most comforting dishes you can make with simple, accessible ingredients. This leek and potato soup is a staple in Quebec kitchens and finds its origins in France, where Antoine-Augustin Parmentier, a pharmacist and agronomist, popularized the use of the potato to counter famines in the 18th century. Adapted and reinvented in countless kitchens, this soup has stood the test of time thanks to its simplicity and delicious taste.

Variations and Benefits of Potage Parmentier

Although the classic recipe is often limited to leeks, potatoes, and broth, it lends itself to many variations. You can add cream for an even velvetier texture, or spices like our Herbes de Provence with garlic flower to enhance the flavors. This soup can also be embellished with a touch of milk for a milder taste or accompanied by fresh herbs for a refined presentation.

This versatility makes it an ideal option for weeknight dinners or meals prepared in advance, as it stores and reheats easily.

Zero-Waste Tip: Freeze Your Leeks

The leek is a vegetable that perfectly complements many recipes, but it often happens that we buy more than necessary. Good news: leeks freeze very well! Slice them into rounds and freeze them in an airtight bag. You will always have an ingredient on hand ready to be used, thus avoiding food waste.

A Must-Try Recipe for Everyone

Whether you are a food lover or simply looking for a quick and comforting dish, this Potage Parmentier is a perfect option. It combines simplicity, tradition, and flavor, while adapting to your tastes and available ingredients. Treat your family or guests to a steaming bowl of this timeless classic and enjoy a warm moment at the table.

Summary
🔍 Information	Details
⏱️ Prep time	20 minutes
🍳 Cook time	35-40 minutes
⏲️ Total time	55-60 minutes
🔧 Difficulty level	Easy
🍽️ Servings	6
🔥 Calories (approximate)	210 per serving

Ingredients
2 tbsp butter 2 leeks (white and light green parts, well cleaned) 4 medium potatoes (Russet or Yukon Gold type) 1 liter chicken broth 1 cup water (optional to adjust consistency) 1/2 cup cream or milk (optional for a velvety texture) 1/2 tsp Herbes de Provence with garlic flower (optional) Salt and pepper to taste Fresh chives for garnish (optional)

Instructions

Prepare the ingredients: Clean the leeks thoroughly and slice them into thin rounds. Peel the potatoes and cut them into chunks. Sauté the leeks: Melt the butter in a pot over medium heat. Add the leeks and sauté for 5 minutes until tender. Add the potatoes and broth: Incorporate the potatoes and broth. Adjust with water if necessary. Bring to a boil, then reduce heat and let simmer for 15-20 minutes. Season and blend: Add the Herbes de Provence, salt, and pepper. Blend the soup until smooth using an immersion blender. Add a creamy touch: (optional) Incorporate the cream or milk for a velvety texture. Serve and garnish: Serve hot with chives or fresh herbs as a garnish.

Serve the soup piping hot in bowls. Add a garnish of fresh chives or an extra turn of our Herbes de Provence for a refined presentation.

Culinary Tip

For a more intense taste, you can lightly caramelize the leeks by slightly increasing the heat during the last 2 minutes of cooking before adding the broth.

Nutritional Information per Serving
Nutrient	Quantity
Calories	210 kcal
Protein	5 g
Carbohydrates	30 g
Sugars	4 g
Fiber	3 g
Fat	8 g
Saturated Fat	5 g
Sodium	650 mg
Health Rating	8/10 Strengths: Low in calories, high in fiber, dairy-free option.

Questions and Answers: All You Need to Know About Potage Parmentier

1. Can Potage Parmentier be served cold?
Yes! Potage Parmentier becomes vichyssoise when served cold. For a cold version, prepare the recipe as indicated, let it cool completely, then refrigerate for a few hours. Serve well chilled with a drizzle of cream for a refreshing touch.

2. How do you thicken the soup if the consistency is too runny?
If the soup is too runny, you can return it to a simmer uncovered to reduce the liquid. Another option is to crush a few pieces of potato with a fork and stir them into the soup. Avoid adding too much starch or flour, as this could alter the velvety texture.

3. What side dishes pair well with this soup?
Potage Parmentier pairs wonderfully with homemade croutons, toasted garlic bread, or even grated cheese like Gruyère or cheddar. For a more indulgent touch, add a slice of sourdough bread topped with melted cheese directly on the bowl.

4. Is it possible to add protein to make it a complete meal?
Absolutely. You can add pieces of roasted chicken, shredded ham, or even roasted chickpeas to enrich the soup. A garnish of crispy bacon bits also adds a lovely texture and a smoky taste.

5. How long can this soup be stored in the refrigerator?
Potage Parmentier keeps for up to 4 days in an airtight container in the refrigerator. To reheat, do so gently on the stove, adding a little broth or water to adjust the consistency if necessary.