Creamy Parmentier Potato Soup (Potage Parmentier)

This soup is named after the French agronomist Antoine Augustin Parmentier, who in 1770, during a famine in France, proposed (as did a few other people) using potatoes as a main staple of the diet. In his day, Parmentier was also known for the several dozen books and articles he published, and for introducing the smallpox vaccine in military circles, but he was also declared the godfather of the Potato.

This is one of my favorite soups. Delicious, creamy, and perfect for gloomy, cold days. It's easy to make, and I think everyone loves it.

creamy Parmentier potato soup

Recipe from "Lust auf Genuss" – French cuisine

Instructions:

Peel, wash, and dice the potatoes. Cut the leeks in half lengthwise and wash them well. Slice the white and light green parts thinly. Put the potatoes and leeks in a pot, pour in the broth, and cook covered for about 45 minutes.

Towards the end of cooking, dice the toast bread and fry it in a skillet with some butter until crispy.

When the vegetables are cooked, blend them into a cream. Season if needed, stir in the cream, and bring to a boil briefly. Ladle into bowls, sprinkle with the croutons and chopped chives, and serve.

Enjoy!