Potage Parmentier

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).

 ½lbPotatoes, russet  Peeled, cubed
1 Leek Thinly sliced
½ tbspSalt 

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


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