Saturday, November 18, 2017

Potage Parmentier for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers and this time round Sally of Bewitching Kitchen is the inspiration and the hostess for this month.  She wanted us to do a French or French inspired soup.
My final soup inspiration was by Julia Child and you can't get too much more french than that.  OK, so she was an American, but she learned how to cook French Cuisine and shared her knowledge and her expertise.  I make a version of French Onion soup all the time, but I've already posted about that.
Potage Parmentier with Beet Tops and Arugula

All righty then, I was all set with making a Soupe au Pistou for Soup Saturday Swappers but then decided against it cause I'm just not that fond of basil. sigh 
Then I decided on a Shrimp Bisque but talked myself out of it. (I did a lot of deciding against soups this month)
However, I had boiled up a pot of red potatoes and I also had a ham bone which had been cooked up with some leeks and carrots for a pea soup I was making, and then I decided on a Potage Parmentier.
Which is just a fancy way of saying Potato Soup.

Potage Parmentier before blending
 It looked a little bland and tasted bland as well.
 So I went into the fridge and found some goodies to add. Beet tops and some arugala that I chiffonaded,  (A friend let me loose in her garden with a pair of scissors the other day.  I still have some Bok Choy, Kale and Chard left to devour).
and then wilted them for just a couple of minutes in the heat from the soup, and after I took the picture drizzled some cream on top.

This is loosely based on a Julia Child recipe I got from here .
I did change it up a little.  Cause I could.

And I wanted to add this.  You can add some finely diced ham to this and use the immersion blender to whizz it all together.  I just had some that way. 
Yield: 4 servings

Potage Parmentier or Potato and Leek Soup

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
This is a rich,filling soup that hits the spot for a lunch or dinner.


  • 4 - 4 1/2 cups Ham Stock
  • 4-6 small potatoes, cooked til soft.  Russet are best for this.
  • 2 leeks, whites and the pale  green, sliced
  •  2 garlic cloves, minced
  •  1/2 cup heavy cream divided in half
  • Fresh ground pepper
  •  Opt.  1/2 tsp. salt
  • 1 tablespoon ghee or butter
  • Chopped chives for garnish if desired
  • 1/2 cup chiffonaded beet leaves and arugala


  1. Cook the potatoes and garlic  in the ham stock until soft.  Saute the leeks in the butter until softened, but do not let them brown.  Add them to the potatoes and ham stock and continue to cook until softened.   When it's all cooked, taste for seasoning and add pepper and salt to your taste.  Using an immersion blender, blend it til smooth.   Add the beet and arugala leaves and let sit for a couple of minutes. Turn off the heat, and add half the cream.  If too thick for your taste, add a little more cream or milk.   To serve, ladle into bowls and top with the chopped chives, beet leaf stems and a drizzle of cream.  Serve with crusty rolls.
  2. I tasted this and added some finely chiffonaded Beet leaves and Arugala that I'd gotten from a friend as I thought it needed 'something' more and tasted it again, and finished my bowlful and life was good.
Created using The Recipes Generator

Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Great minds, Sid....potato soup seems to be very common in France.

    1. I love potato soup, I think it's a European thing. This soup was actually quite light, but I just tried adding some ham and it was even better. What can I say, I like ham and potatoes together.

  2. THat is SUCH a classic! We had a little store near our apartment in France that had "home-made" potage parmentier, every once in a while we would buy some and enjoy for our dinner - it was superb! Your post brought me fond memories....

    1. So glad it brought back good memories. This was a lovely light soup, and it's one I'm going to make again. Perfect for me.

  3. When it comes to fancy French soup, I'm all in! It looks fantastic!

  4. I love your additions to the soup. So pretty! Is that steam you captured in the photo? Awesome!

    P.S. This sounds delicious!

    1. It was actually cream that I floated on top. Looks kinda cool though.
      And it tasted good too.

  5. I *almost* made this! Yours looks amazing - I love the little touches you added!

    1. I bet yours would have been fantastic. I liked the additions I used, it amped up the flavour a lot.

  6. Your Soup looks delicious! Hope you are having a wonderful week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.