Potato Leek Soup, known as "Potage Parmentier," dates back to the 18th‑century French chef Antoine-Augustin Parmentier, who championed the potato as a staple. It became a humble, nourishing dish for peasants and later a classic starter in French bistros.

In Normandy, the soup is often finished with a splash of cream and a sprinkle of Gruyère. In the Alpine regions, smoked bacon or lardons are added for heartiness, while coastal versions may incorporate leeks with a touch of seaweed broth.

It is typically served hot in shallow bowls, garnished with a drizzle of high‑quality olive oil or cream, fresh chives, and accompanied by a slice of crusty baguette or country bread.

The soup is popular during the cooler months, especially as a starter for family gatherings, holiday meals like Christmas Eve, and rustic countryside lunches where comfort and warmth are prized.

Authentic versions rely on fresh leeks, waxy potatoes, vegetable or chicken broth, butter or olive oil, fresh thyme, a bay leaf, and simple seasoning of salt and pepper. Cream or cheese are optional regional touches.

It pairs beautifully with a simple green salad dressed with vinaigrette, a classic French cheese plate, or a main course such as coq au vin, roasted chicken, or a hearty ratatouille.

Common errors include under‑cleaning leeks (leaving grit), over‑cooking the leeks so they burn, not simmering the potatoes long enough, and blending too aggressively which can make the soup overly frothy.

An immersion blender allows you to blend directly in the pot, preserving the soup’s temperature and reducing the need to transfer hot liquid, which is safer and keeps the texture smoother.

Yes, the soup improves after chilling. Store it in an airtight container in the refrigerator for up to 4 days or freeze in portioned containers for up to 2 months. Reheat gently on the stove, adding broth if needed.

The YouTube channel Hilltop Recipes focuses on simple, wholesome home‑cooked meals that emphasize fresh ingredients, step‑by‑step guidance, and budget‑friendly techniques for everyday cooks.