Potage Parmentier

potage parmentier soup
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  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

    0.2 g
  • Cholesterol

    0 mg
  • Sodium

    46 mg
  • Total Carbohydrates

    37.1 g
  • Dietary Fiber

    6.1 g
  • Protein

    4.0 g
  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron

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This recipe for potage parmentier was originally submitted to Cookingnook.com by Elizabeth Wade from Portales, NM.

Elizabeth states that: “Before Julia Child ever hit the scene, this recipe was given to my mother by a waiter in Nancy, France in 1956. Potage parmentier has nothing to do with leeks. It is a simple potato/turnip soup with a color of shredded carrot.

This is the original potage parmentier that the French farmers enjoyed and still enjoy. No leeks invited. Someone got it totally wrong. 1956 was a very good year for soup.”

Potage Parmentier



  • 6-7 russet potatoes
  • 2 turnips
  • 1 - 2 carrots, shredded
  • 8 cups water or chicken broth
  • salt and pepper to taste


Step 1

Peel the potatoes and chop them into large chunks. Do the same with the turnips, cutting them into large chunks.

Step 2

Take russet potatoes, skinned and large chopped, put in 2 turnips, skinned and large chopped. Boil in the water or chicken broth until the vegatables are soft and then process with a hand mixer in the pot to soup consistency (or transfer in batches to a blender). Add the shredded carrots and 1-1/2 sticks butter. Cook on low heat until the carrots are soft and all flavors are melded. Season to taste with salt and pepper.

Makes about 6 servings.


Beware of putting too much hot soup into a blender at one time. It can pop the blender cap and go all over the place.

Serve with excellent French bread with real butter and enjoy for days.

This is a simple, healthy soup recipe, perfect for cooler days.

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If you like this recipe for potage parmentier, you may also want to look at this cheesy potato soup recipe.

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