Julia Child’s Potato and Leek Soup
I know it’s not a novel idea to do with leeks and potatoes from this week’s share. But this simple soup is a staple in my household especially in winter. Warm, cozy, nourishing, vegetarian (and made vegan easily), gluten free and, most importantly, delicious! This is how I make it:
- 3 to 4 cups chopped leeks (make sure you clean them well as they have sand in them)
- 3 to 4 cups chopped potatoes (you want a little more potato than leek–i dont’ peel the skins but Julia would probably be horrified! I like the texture and added fiber and minerals)
- 2 quarts of water (or a little more if it doesn’t look like enough)
Simmer on medium heat for about an hr. You can hand mash with a fork as Julia suggests. I use a hand blender b/c I like it somewhat smooth and then allow for some lumps and chunks.
Turn off heat and add salt and pepper to taste and two big gobs of butter (you can also add a bit of cream instead or in addition- i like just the butter better). Or you can just leave it as it is and season to taste.