Ingredients

Extra virgin olive oil
Unsalted butter
cloves of garlic
Leeks using the white and light green parts
Potatoes
Chicken broth
Bay leaves
Salt
Black pepper
Heavy cream

Garnishes

Sour Cream
Chives
Parsley

Equipment needed

Large soup pot or Dutch oven
Knife and cutting board
Wooden spoon
Blender or immersion blender
Ladle
Bowls

Dutch oven instructions

Heat olive oil and unsalted butter over medium heat in a large soup pot or Dutch oven. Add cloves, garlic, and sliced leeks. Cook gently until soft and fragrant, stirring often so the vegetables do not brown. Add the potatoes and stir to coat in the butter and oil. Pour in the chicken broth and add bay leaves, salt, and black pepper.

Bring the soup to a gentle boil, then lower it to a simmer. Cover and cook until the potatoes are very tender.  Return the soup to the pot over medium heat, then stir in the heavy cream. Taste and adjust salt and pepper as needed. Serve hot in bowls with a spoonful of sour cream and a sprinkle of chives and parsley.

Slow cooker instructions

Add olive oil, butter, garlic cloves, leeks, potatoes, chicken broth, bay leaves, salt, and black pepper to the slow cooker. Cook on low until the potatoes are very soft. Remove bay leaves, then stir in heavy cream before serving.

Instant Pot instructions

Use the sauté function to cook olive oil, butter, garlic cloves, and leeks until soft. Add potatoes, chicken broth, salt, and black pepper. Seal and cook on high pressure for 7 minutes, then quick-release.  Add mustard,  olive brine and heavy cream.

Print

Potage Parmentier

Potage Parmentier is a classic French potato-leek soup made with simple ingredients that create a rich, comforting flavor. This timeless French soup recipe turns everyday vegetables into a silky, satisfying bowl.

Servings 6

Ingredients

• 3 tbsp unsalted butter
• 3 large leeks (white and light green parts only), sliced and rinsed well
• 1-2 cloves minced garlic
• 1.5 pounds baby potatoes washed and cut into halves
• 6 cups homemade chicken broth
• 1 cup rotisserie chicken
• salt to taste
• black pepper to taste
• 1/2 cup heavy cream
• 1 teaspoon dijon mustard
• 1 tbsp kalamata olive brine

Instructions

1. In a Dutch oven or heavy soup pot, melt butter over medium heat. Add leeks and garlic with a small pinch of salt. Cook 8–10 minutes, stirring occasionally, until very soft and fragrant but not browned.

2. Stir in the chopped baby potatoes, chicken, chicken broth, water, salt, and pepper.

3. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, until the potatoes are completely tender and easily pierced with a fork.

4. Stir in heavy cream, 1 teaspoon of Dijon, and 1 teaspoon of kalamata olive brine. Taste. Add more Dijon or brine a little at a time until the flavor is balanced and savory.

5. Ladle into bowls and top with fresh chives or parsley.

Storage

Let the soup cool before transferring to airtight containers. Store in the refrigerator for several days. Reheat gently on the stove, adding a splash of cold water or broth if the soup thickens too much. This potato leek soup also freezes well for future batches.

Serve this soup with a crisp salad and crusty bread for a simple, comforting meal. Potage parmentier is proof that humble ingredients like leeks and potatoes can produce big flavor with very little effort. Once you make it, this French classic will earn a permanent place in your regular soup recipe rotation.

Did you try this easy, flavorful Potage Parmentier? I would love to hear how it turned out for you! Please comment below this blog post or tag me on social media and let me know how it worked out for you! You can find me on Facebook, Pinterest, and Instagram.