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).
|½||lb||Potatoes, russet||Peeled, cubed|
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