Cream of Potato Soup "Parmentier"

Cream of Potato Soup "Parmentier"

Potato and leek soup, thickened with egg yolk.

This recipe owes its name to the French pharmacist Antoine-Augustin Parmentier [par-mawn, -TYAY], who promoted potatoes in France towards the end of the eighteenth century. He himself had been fed potatoes (until then considered «hog feed» at best) in a German prison-of-war camp, during the Seven Years' War (1756-1763). Upon returning to France, he convinced his countrymen to adopt this tuber as an effective and tasty means of combating famine.

6 servings
Preparation 15 min
Cooking 30 min

180 calories per serving 


2 leeks   600 g
4 potatoes, cut into 2 cm pieces   750 g
1 1/2 tbsp butter, unsalted   22 g
1 1/2 tbsp olive oil   23 mL
3 cups chicken broth, low-sodium   750 mL
1 1/2 cup water   375 mL
1 egg yolks    
3 tbsp chives, fresh [optional]   9 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Prepare the vegetables: Finely chop the leeks; peel the potatoes then cut them into 2 cm pieces.
  2. Heat the butter and oil in a saucepan. Add the leeks, cover, then cook over low heat until the leeks are softened, 7-8 min. Add the potatoes, then sauté 2-3 min. Pour in the broth and water. Season with salt and pepper. Bring to a boil, then lower the heat, cover and simmer until the potatoes are softened, about 25 min. Purée the soup in a blender or food processor.
  3. Separate the egg white(s) and yolk(s). Set the white(s) aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use in another recipe.
  4. Put the yolk(s) in a small bowl, then add 1-2 spoonfuls of soup and mix well with a fork. Pour the soup back into the saucepan, add the yolk mixture then reheat through.
  5. Ladle the soup into bowls. Sprinkle each bowl with minced chives (optional) and serve.


This soup will keep up to 7 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

Nutrition Facts

per 1 serving (320g)


% DV*

* DV = Daily Value




6 g

10 %

Saturated 2 g
+ Trans 0.1 g

11 %


40 mg


45 mg

2 %


28 g

9 %


3 g

11 %


3 g


5 g

Vitamin A

20 %

Vitamin C

25 %


4 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Low :
Source of :
Copper, Fibre, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E, Zinc
Good source of :
Folacin, Manganese, Niacin, Potassium, Vitamin A, Vitamin B6
Excellent source of :
Vitamin K

More info

This recipe is in the following categories: Potato | Vegetables | Soups | Halal | Low Sodium | French

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