A French culinary classic, this simple and comforting soup combines leeks, potatoes, and broth into a creamy, velvety dish. It is known as Potage Parmentier in France and is considered a staple of traditional French cuisine.
The soup’s name pays tribute to Antoine-Augustin Parmentier (1737–1813), a French agronomist who popularized the potato in France. Potatoes were once considered unsuitable for human consumption in Europe, but Parmentier’s advocacy helped integrate them into French cuisine. Leek and potato soup became a symbol of rustic, nourishing food, often served as a humble yet elegant starter in French households and later refined in haute cuisine.
It is also the basis for Vichyssoise, a chilled version created in the early 20th century by French chef Louis Diat at the Ritz-Carlton in New York.
Preparation Time
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil (or unsalted butter for a traditional French flavor)
- 3 medium leeks (white and light green parts only), cleaned and sliced
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped (optional)
- 4 cups low-sodium vegetable or chicken broth
- 1 cup water (if needed for texture)
- ½ teaspoon sea salt (adjust to taste)
- Freshly ground black pepper
- ½ cup low-fat cream or Greek yogurt (optional, for creaminess)
- Fresh chives or parsley for garnish
Cooking Instruments Used
- Large soup pot
- Wooden spoon
- Blender (immersion or countertop)
- Knife and cutting board
Instructions
- Prepare vegetables
Clean leeks thoroughly to remove soil, slice them thinly. Dice potatoes. - Sauté base
Heat olive oil in a soup pot. Add leeks and onion, sauté for 5–7 minutes until softened but not browned. - Simmer soup
Add potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender. - Blend
Use an immersion blender (or countertop blender) to puree until smooth and creamy. Adjust thickness with water if needed. - Finish and serve
Stir in cream or yogurt (optional) for richness. Serve hot, garnished with fresh chives or parsley.
Estimated Nutritional Value (Per Serving)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 32 g |
| Fiber | 4.5 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 350 mg |
| Vitamin C | 30% DV |
| Vitamin A | 15% DV |
| Folate | 20% DV |
| Potassium | 28% DV |
| Calcium | 8% DV |
Health Benefits
- Supports digestive health
Leeks are rich in prebiotic fibers (inulin), which help feed beneficial gut bacteria.
Reference: Russo F et al. Inulin-type fructans and the gastrointestinal microbiota. Nutrients, 2019. - Heart protection
Potatoes provide potassium, which helps regulate blood pressure and maintain cardiovascular health.
Reference: Aburto NJ et al. Effect of increased potassium intake on cardiovascular risk factors. Cochrane Database Syst Rev, 2013. - Immune system boost
Both leeks and potatoes provide vitamin C, supporting immune defenses.
Reference: Carr AC, Maggini S. Vitamin C and immune function. Nutrients, 2017. - Weight management
Its fiber-rich, low-fat composition provides satiety with moderate calories.
Healthy Tips
- For a lighter version, replace cream with plain Greek yogurt or omit it.
- For a vegan option, use vegetable broth and coconut yogurt.
- Serve with a slice of whole-grain bread for a balanced meal.
- Try making a chilled version (Vichyssoise) in summer by serving cold with extra cream.
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