Julia Child’s Potage Parmentier – the little black dress of soups. Every time we make this, I am amazed at how the combination of potatoes, leeks, water and salt leaves us slurping the very last dregs out of our bowls. How is it that a recipe so simple, so spare, is so unfailingly delicious?
I did guild the lily just a bit here, giving my leeks a brief sauté in butter before adding the potatoes, water and salt, and I melted a couple of healthy blobs of sour cream into the soup after pureeing, but those additions are hardly necessary. While the recipe as written lends itself to embellishment, it stands on its own as a true classic.