Vichyssoise or Potage Parmentier
Vichyssoise or Potage Parmentier
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Vichyssoise or Potage Parmentier

15 MIN
20 MIN
4 H



  1. In a large saucepan over medium-low heat, soften the leek in the butter until it turns translucent, about 5 minutes. Add the broth and potatoes. Bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  2. Purée the soup in a blender until smooth. Add the cream (see garnish idea). Season with salt and pepper.
  3. Serve hot or cold in glasses or cups.

Garnish Idea

  1. Instead of adding the cream to the soup, whip it, top each serving with a dollop, sprinkle with pepper and serve immediately.


  1. Bonjour à toute l'équipe, En effet, la recette n'est pas disponible sur la version française du site. Ça ne me dérange pas, mais je tiens quand même à vous en informer :)

  2. cette recette n’existe pas sur la version française du site Hum!

  3. Réjean et Line, vous êtes sur la version anglaise du site....Aller sur le site français! Duh....

  4. Why this receipe is not "en français"?

  5. why this recipe is not in french ?

  6. great soup

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