I happened to have extra potatoes and leeks on hand so I thought I’d try making this soup for the first time. I’ve noticed that many recipes involve sauteeing the leeks first. But I decided to trust Julia Child’s recipe which also happened to be the simplest soup I have ever made. Potato and leek soup has a very simple flavour and unlike the overly thickened soups that you get in restaurants, Julia Child’s version is very light and smooth.
Potato and Leek Soup Recipe
serves 6 to 8. by Julia Child from Mastering the Art of French Cooking
3 to 4 cups peeled potatoes, diced (Note: I used russet potatoes)
3 cups thinly sliced leeks
2 quarts of water
1 tbsp salt (Note: I only used 1/2 tbsp salt)
4 to 6 tbsp whipping cream or 2 to 3 tbsp softened butter (Note: I used whipping cream)
2 to 3 tbsp minced parsley or chives (Note: Chives add a really nice freshness to this soup)
Simmer the vegetables, water and salt together, partially covered for 40 to 50 minutes until the vegetables are tender. Mash with a fork or pass the soup through a food mill. Note: I set aside 1 cup of the soft potatoes and then I used an immersion blender to puree the rest of the soup until smooth. I put a few potato pieces into each of the soup bowls because I like leaving in a few bites of diced potatoes for added texture.
Set aside uncovered until just before serving then reheat to the simmer. Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into soup cups or tureen and decorate with the herbs.