Cream of Potato Soup "Parmentier"

7 Reviews
100% would make this recipe again

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.

Preparation : 15 min Cooking : 30 min
170 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


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
4 1/2 cups vegetable broth 1.13 L
1 egg yolks
3 tbsp chives, fresh [optional] 9 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

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

per 1 serving (310g)


% Daily Value




6 g

9 %

Saturated 1.9 g
+ Trans 0.1 g

10 %


40 mg


70 mg

3 %


28 g

9 %


3 g

12 %


3 g

Net Carbs

25 g


3 g

Vitamin A

18 %

Vitamin C

23 %


4 %


11 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ½ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 0
Fats 1

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Members' Reviews

7 Reviews (7 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Potato | Soups | Vegetarian | Kosher | Halal | Low Sodium | French