This soup is commonly known in France as “Potage Parmentier”, it is said to have been a favorite of Louis XV. Made of leeks, potatoes, onions, garlic, cream, chicken stock, and aromatic herbs and spices.
The re-invention of the dish as we know it today as well as its name is attributed to Louis Diat. A French chef at the Ritz-Carlton hotel in New York City in 1950. Diat grew up near the spa resort town of Vichy. It can be enjoyed cold or hot.