- Yield: 6
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Leek Potato Soup
The first recipe in Julia Child's cookbook titled Julia's Kitchen Wisdom is a recipe for Leek Potato Soup. It is beyond easy and so delicious. This is a soup that can also be served cold. By adding a touch of cream and chilling, you have vichyssoise.
Leeks also bring back some culinary school memories. I may have been reprimanded by the instructor for not cleaning them correctly. When growing leeks you mound soil around stems several times as they are growing to blanch the stem. So you will often find a lot of sand and dirt embedded in the leek. To clean them slice them down the center and let them float in a sink of cold water. You will be surprised how much dirt will fall to the bottom of the sink.
This is my adaption of Julia's recipe. She includes her Leek Potato Soup in her list of "basic soups, the least complicated, and often the most loved".
- Leeks - 3 medium or 2 large, cleaned, and sliced thinly (white & light green portion only)
- Potatoes, starchy, like Russet - 3 cups or 3-4 potatoes
- Water - Enough to cover leeks and potatoes
- Salt - 1 teaspoon
- Bay leaf - 1
- Cream - 1/4 cup (optional)
- White pepper - To taste
1. Clean leeks by cutting them down the center and soaking in cold water. Then slice the white and light green parts thinly. Add to 3-4 quart sauté pan.
2. Peel potatoes and roughly chop and add to leeks in pan.
3. Cover the leeks and potatoes with water.
4. Add salt and bay leaf to pan.
5. Bring to boil and then reduce to simmer. Continue cooking on simmer for 45 minutes.
6. Remove bay leaf and puree.
7. Taste and adjust seasoning for salt and white pepper. Serve warm or chill.
8. Garnish with fresh chopped chives before serving.
Note: I seldom add cream to this recipe as the russet potatoes make this soup very creamy because of their starchiness. And the French will be mortified by this but I add a drop or two of Tabasco sauce or Sriracha Chili Sauce on occasion.