Leek and Potato Soup (ala Julia Child)

Photo via Average Betty

For about 2 quarts serving 6 to 8 people

• A 3 to 4 quart saucepan

• 3 to 4 cups or 1 lb. peeled potatoes, sliced or diced (canned whole or cubed works too)

• 3 cups or 1lb. thinly sliced leeks including the tender green; or yellow onions (1 large leek is enough)
• 2 quarts of water (4 cups) - you can also use veggie broth to give more flavor
• 1 Tb salt

Simmer the vegetables, water and salt together, partially covered for about 40 to 50 minutes until the vegetables are tender.

Mash the vegetables in the soup with a fork, or pass the soup through a hand mixer. Correct seasoning ( she's not kidding - I had to add more salt and veggie seasoning because it was bland)

Set aside uncovered until just before serving, then reheat to the simmer.

• 4 to 6 Tb. whipping cream or 2 to 3 Tb. softened butter
• 2 to 3 Tb. minced parsley or chives ( chives gives it more flavor and doesn't cut into the flavor of the leaks)

Off heat and just before serving, stir in the cream or butter by spoonfuls.

Pour into a tureen or soup cups and decorate with herbs.

Bon Appetit!

Recipe Source: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, & Simone Beck

I believe I found my new religion: cooking. The whole process took about two hours, but my focus was on nothing else but making this dish. I was in the zone and it felt great.