This is Part 2 of a series of 4 for a 4 course French meal that my daughter had to help prepare. Our soup course: Leek and Potato Soup. A recipe from Julia Child (adapted from Mastering the Art of French Cooking page 37-38).
Leek (or Onion) and Potato Soup
adapted from Julia Child Mastering the Art of French Cooking page 37-38
- 1 lb peeled potatoes, sliced or diced
- 3 cups thinly sliced leeks, trim away the dark green leaves (or yellow onions)
- 2 quarts water
- 1 Tbsp salt
- 4 Tbsp whipping cream
- 2-3 Tbsp minced parsley or chives
In a large stock pot, combine the leeks and potatoes. Cover with the water and season with salt. Bring to a boil, reduce heat and simmer with a lid mostly on, but vented. Cook for 40-50 minutes until the vegetables are tender. Mash the vegetables, or use an immersion blender to blend the vegetables and broth. Just before serving stir in the whipping cream to make it a cream soup. Garnish with parsley or chives.