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Hearty potage Parmentier with smoked salmon and Le Voyageur

Hearty potage Parmentier with smoked salmon and Le Voyageur

4 to 6 portions


  • 15 ml (1 tbsp.) butter
  • 500 ml (2 cups) leeks, white part only, thinly sliced
  • 500 ml (2 cups) carrots, cut in half-rings
  • 500 ml (2 cups) potatoes, peeled and diced
  • 1.25 l (5 cups) fish stock
  • 85 ml (1/3 cup) 35% regular or 15% cooking cream
  • 22 ml (1½ tbsp.) fresh dill, chopped
  • Salt and freshly ground pepper
  • 185 g (6.5 oz) smoked salmon (preferably hot-smoked)
  • 185 g (6.5 oz) Le Voyageur cheese, thinlysliced


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  • In a saucepan, over medium heat, melt the butter and brown the leek, carrots and potatoes for 2 minutes.
  • Add the fish stock and simmer for 12 minutes.
  • Add the cream and dill and season.
  • Divide the potage into bowls, top with pieces of smoked salmon and cover with Le Voyageur slices. Let melt and serve or brown under the broiler before serving.

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Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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