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.
Leek and Potato Soup
This soup is adapted from the classic Mastering the Art of French Cooking, Vol. I, by Julia Child, Louisette Bertholle, and Simone Beck.
Yield: serves 6-8
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives
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.
Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.
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.