Leek or onion and potato soup (Potage Parmentier) from Mastering the Art of French Cooking, Volume One (page 37) by Julia Child and Louisette Bertholle and Simone Beck

  • potatoes
  • leeks
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute yellow onions for leeks, and butter for whipping cream. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow onions for leeks, and butter for whipping cream. See recipe for variations.

  • Plumberful on March 09, 2026

    One of the first recipes I made from this classic book. Over twenty years ago now, I still remember being amazed at how utterly delicious this was, in its simplest form, with just four ingredients. Now I also add a dollop of homemade crème fraîche and some fresh chives. Either way, it is delicious.

  • ndschmidt on February 11, 2026

    This is a classic for good reason. Cheap, easy, quick but also elegant.

  • apw2020 on January 21, 2025

    Good recipe for what it is, but definitely a bit bland!

  • SpatulaCity on October 26, 2023

    Good, but felt it needed a little oomph. Added more salt and fish sauce.

  • joeljkp on December 05, 2022

    My first Child recipe! Simple and of course delicious, I'm sure it will be my new go-to potato & leek soup. Next time I won't use a mill though - way too much work for my smallish mill, too many things to clean, and it had the effect of separating the liquid and solids instead of blending them together.

  • dc151 on January 25, 2022

    Good recipe, but a bit thinner than I would want. Benefited from addition of croutons for a change in texture.

  • koolMoD on January 12, 2018

    Can't believe 4 ingredients made such a flavourful soup. Did need to add a lot more salt than instructed. I personally though the additional of the cream and chives made it perfect.

  • bgbmus on December 22, 2015

    The mother soup from the mother of us all. The taste reminds me of places I've never lived and times I'm too young to remember.

  • TrishaCP on July 01, 2013

    Delicious and simple- it really doesn't even need the butter at the end, just salt and pepper.

  • vickster on May 06, 2013

    So simple . . . so delicious. I added a little extra of both leeks and potatoes with same of amount of water, and roughly pureed with hand blender. Then added 6TBSP cream.

  • Delys77 on December 17, 2012

    Pg. 38. Basic but classic in its flavour profile. I did add chicken stock instead of water, but otherwise followed precisely. Just the right balance of allium and potato flavour. Also, very simple since the recipe doesn't call for sauteeing of the vegetables. Plus the only added fat is 4 tb of cream.

  • Lindacakes on August 26, 2012

    Excellent. Makes a great soup for guests, easy to make.

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