Normally I don’t make many soups, except chili, but I don’t that I consider it a soup. A few days ago I bought leeks and potatoes for Julia Child’s Potato Leek soup, waiting for a cold day. When I woke up to several inches of snow with another 5 or 6 inches more to follow, I figured staying at home and cooking a nice meal for a cold day would be a nice dinner.This soup is so simple, pretty quick and only requires 4 ingredients, plus one for a garnish. Here is the delicious recipe.
Ingredients:
(Makes 2 quarts – serves 6-8)
2-3 leeks – well cleaned, and thinly sliced, including tender green
1 lbs peeled and diced potatoes
1 tbsp salt
1 tbsp butter
1 tbsp minced chives or parsley
2 quarts (64 oz) water
1 lbs peeled and diced potatoes
1 tbsp salt
1 tbsp butter
1 tbsp minced chives or parsley
2 quarts (64 oz) water
Simmer vegetables in large stock pot with water and salt for approximately 45 minutes, or until tender.
Mash leeks and potatoes with a fork or masher. Add additional salt or pepper to taste.
While pot is off heat, and just before serving, add butter. Top with chives or parsley and serve immediately.
**For added protein, if not serving as an appetizer, you can add white beans. This can attributed to the best sous chef, Anna**
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Wow, you make that soup look amazing. I actually first had leek in dumplings, but am now a huge fan of potato leek soup too!
Thanks! It sounds so ordinary and tasteless, but the leeks add a lot of flavor. I found the soup to be even better the 2nd day.