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“Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base,” writes Julia Child.
Ingredients
A 3- to 4-quart saucepan
1 pound potatoes, peeled and sliced or diced (3 to 4 cups)
1 pound leeks, thinly sliced, including the tender green (about 3 cups)
2 quarts water
1 tablespoon salt
4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives
Instructions
1 pound potatoes, peeled and sliced or diced (3 to 4 cups)
1 pound leeks, thinly sliced, including the tender green (about 3 cups)
2 quarts water
1 tablespoon salt
4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives
1. Simmer potatoes and leeks in water and salt, partially covered, until tender, 40 to 50 minutes.
2. Mash vegetables in the soup with a fork or pass soup through a food mill. Correct seasonings. Set aside uncovered until just before serving, then reheat to a simmer.
3. Remove from heat and stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with herbs. Serves 6 to 8.
Note: For Vichyssoise, stir in 1/2 to 1 cup whipping cream (instead of 4 to 6 tablespoons) and season with salt and white pepper. Chill. Serve in chilled soup cups with minced chives.
Recipe reprinted with permission from Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1970).
2. Mash vegetables in the soup with a fork or pass soup through a food mill. Correct seasonings. Set aside uncovered until just before serving, then reheat to a simmer.
3. Remove from heat and stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with herbs. Serves 6 to 8.
Note: For Vichyssoise, stir in 1/2 to 1 cup whipping cream (instead of 4 to 6 tablespoons) and season with salt and white pepper. Chill. Serve in chilled soup cups with minced chives.
Recipe reprinted with permission from Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1970).
