Potage Parmentier
Leeks, heavy cream and flat-leaf parsley come together in this vegetarian — 65 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Trim the leeks, discarding the tough dark green tops, then slice the white and pale green parts and rinse thoroughly in a bowl of cold water to wash out any grit; drain well.
- Peel the potatoes and cut them into rough 2 cm chunks so they cook evenly.
- Melt the butter in a large pot over medium heat, add the leeks, and sweat them gently for about 6 to 8 minutes until soft but not browned.
- Add the potatoes, water, and sea salt, bring to a boil, then reduce to a simmer and cook partially covered for 25 to 30 minutes, until the potatoes are completely tender.
- Purée the soup until smooth using a blender or immersion blender, working in batches and taking care with the hot liquid; for a rustic version you can simply mash it coarsely instead.
- Return the soup to low heat, stir in the heavy cream, and warm through without letting it boil, then season with white pepper and adjust the salt to taste.
- Ladle into bowls and finish with a scattering of chopped flat-leaf parsley and an extra swirl of cream if desired.
You'll use: Large pot · Saucepan · Blender
Ingredient substitutions
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Potage Parmentier take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of heavy cream?
Try evaporated milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Potage Parmentier vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Potage Parmentier is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Vichyssoise in Can Pere Joan restaurant.jpg by Андрей Романенко, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.