Potage Parisienne

This is the French potato soup that inspired vichyssoise, served hot the way Parisians actually eat it. The technique splits the work between two pots: one builds a roux-thickened chicken broth, the other simmers diced potatoes and leeks until tender. Merging them together creates a soup with both a silky, thickened base and soft potato pieces throughout.

The roux (butter, onion, and flour cooked together) does the thickening work without any starch slurry or blending. Sauteing the onion in butter until transparent before adding flour ensures you get a smooth, lump-free base. The potatoes in the second pot cook separately so they hold their shape instead of dissolving into the roux.

A full cup of heavy cream stirred in at the end turns this into something genuinely luxurious. Finished with chopped parsley on top, it’s simple enough for a Tuesday night but refined enough for company.

Chef Tips

• Use the yellow (lighter) part of the leek only, as called for. The dark green tops are tough and fibrous.
• Stir the flour into the butter and onions thoroughly before adding stock. Any raw flour pockets will create lumps that won’t smooth out.
• Simmer the potatoes gently. A hard boil breaks them apart into mush.
• Add the cream off the heat or on very low flame. Boiling cream can curdle or reduce too much.

Variations

• Puree the combined soup for a completely smooth, vichyssoise-style texture. Serve chilled in summer.
• Add a cup of frozen corn for a heartier, slightly sweeter version.
• Swap cream for half-and-half for a lighter bowl.