Leek & Potato Soup

This is Julia Child's leek & potato soup recipe. In her book "From Julia Child's Kitchen", Julia talks about this soup and says, "...it is leek and potato that I dream of."

When I made this soup today, I used about 5 or 6 inches from each of the three leeks that I had. The parts that I used were partially green, but only delicate green parts. Avoid the tough, hard green parts that make up most of the upper part of the leek. And make sure those leeks are really washed well. There is usually a lot of sand and dirt in between the layers of leeks, and you wouldn't want to ruin your soup by having sandy grit end up in your soup bowl.

The beauty of this recipe is the absolute simplicity. Leeks, potatoes, butter. Add cream and fresh herbs, if you like. My friend Kristine, a committed vegetarian, loves this soup. Cooking isn't really her thing, but this soup is one recipe that she has made several times. The flavour is irresistible.

Leek & Potato Soup

3 T. butter
3 c. sliced leeks (white part only), washed really well and drained
3 T. flour
6 c. hot water
1 T. kosher salt
Freshly ground pepper, to taste
4 c. potatoes (about 1 1/2 pounds), peeled, and diced
1/2 c. cream or sour cream
Fresh parsley and/or chives, minced

1. Melt butter in a large pot over medium heat. Add the leeks, cover the pan, and cook slowly for 5 minutes without browning. Then blend in the flour and cook for two minutes.

2. Beat in a cup or so of the hot water. Blend thoroughly and then add the rest of the water. Stir in the salt & pepper, and the potatoes. Bring to a boil and simmer partially covered for about 40 minutes, until potatoes are very tender.

3. Either mash the soup with a potato masher (for a peasant-type soup), or blend in food processor or with a hand immersion blender.

4. Stir in the cream, warm gently, and taste carefully, adding more salt & pepper if necessary. Sprinkle with chopped parsley and chives, if desired.