Mar 8, 2007 Leek and Potato Soup A favorite recipe of legendary cookbook editor Judith Jones, this soup is adapted from the classic Mastering the Art of French Cooking, Vol. I (Knopf, 1961), by Julia Child, Louisette Bertholle, and Simone Beck. Soups & Stews Potato Vegetables French Classic Fall Spring Easy Recipes 3 Reviews 2.7 2.666665 Save Recipe Print Email Enlarge Credit: Christopher Hirsheimer SERVES 6–8INGREDIENTS3 russet potatoes, peeled and sliced or diced5 leeks, trimmed, cleaned, then thinly sliced, including the tender green partSalt4–6 tbsp. whipping cream2–3 tbsp. minced fresh parsley or chivesINSTRUCTIONS1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.2. Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.3. Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like. Save Recipe Print Email This article was first published in Saveur in Issue #32 Subscribe now More from Saveur.com Southeast Asian Street Food Classic Cookies French Fries and Onion Rings Spring Lettuce Recipes Issue 150: The Videos Related Links Recipes Sopa de Poro y Papa (Potato and Leek Soup) Sopa de Habas (Fava Bean Soup) Kartoffelrahmsuppe (Spiced Potato Soup) Parsnip Soup French Onion Soup Potato and Spring Onion Soup Potato Salad with Tarragon and Shallots Spiced Parsnip Soup Ratings & Reviews (3) 5by OMAKEME on 2011-04-22 I love this recipe, although I made some changes to it. First I put about twice the amount of potatoes in it, after it was done cooking I mixed a teaspoon chicken base into it (to add more flavor). The whole recipe only took me 20 minutes. Sometimes I'll add chicken into it for a light lunch! 1by rnelson on 2012-08-11 Was very keen, but found this exceptionally boring. 2by CANDIB on 2013-06-27 Maybe it's the Italian in me, but it needed a waft of nutmeg. I like making this with a good vegie stock instead of water. And I saute the leeks (not brown them) first in some butter. That being said, I tried the recipe as written and went back to how I always have done it. My way maybe not so French, but it has a great flavor. Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?