Very simple and basic, the Potage Parmentier (aka Leek & Potato Soup) provides a flavorful base for dozens of other French soups.

Adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck (1961).

---

QTY	MEASURE	INGREDIENT	PREPARATION
½	lb	Potatoes, russet	Peeled, cubed
1		Leek	Thinly sliced
2	tbsp	Half-and-half
½	tbsp	Salt
4	cup	Water

1 Simmer the vegetables in the water with salt, uncovered, until soft and almost broken down, about 45-60 min. 

2 Puree the soup to the desired consistency. Stir in the dairy just before serving.

Garnish with minced parsley or chives.

Yield: 4 servings