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!
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.
Credit: Christopher Hirsheimer
INGREDIENTS
3 russet potatoes, peeled and sliced or diced5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
Salt
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives
INSTRUCTIONS
1. 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.
