The Potage Parmentier is a delicious velvety soup easy and quick to make, the ideal dish for the cold season. It’s one of the most famous dishes of the French cuisine, prepared with simple ingredients: leeks, potatoes and cream. Incredibly versatile, it’s good freshly-made and better the next day, it can be served hot or cold, or as first course at dinner or as main course for lunch together with toasted bread and grated parmesan. This delicate soup was named after Antoine-Augustin Parmentier, a French chemist and agronomist who became famous during the second half of the ‘700, thanks to his study on potatoes and for discovering their health benefits  in a period when this tuber was still considered unhealthy to eat.  Julia Child was the one who made the recipe known in the US in the 60s.  High-quality  ingredients are crucial. Potatoes are one of the “Dirty Dozen”, buy organic if you can. photos by coco zordan