Potato and Leek Soup
from Mastering the Art of French Cooking
Makes about 2 quarts (6 to 8 servings)
1 lb (3 to 4 cups) peeled potatoes, sliced or diced (3 to 4 cups)
1 lb leeks (3 cups), thinly sliced including the tender green; or 3 cups yellow onions, thinly sliced
2 quarts water
1 tbsp salt
4 to 6 tbsp whipping cream; or 2 to 3 tbsp softened butter
2 to 3 tbsp parsley or chives, minced
1. Place a 3 to 4 quart saucepan, or dutch oven over medium heat and add potatoes, leeks, water, and salt. Simmer together for 40 to 50 minutes until the vegetables are tender.
2. Mash the vegetables together with a fork, transfer to a food processor, blend (in small batches) in a blender, pass through a food mill, or blend together with a stick blender until the soup is smooth.
3. Season to taste with salt (and pepper if desired)
4. Remove the soup from the heat, and add the cream or butter just before serving. Pour into a soup tureen, or individual bowls, and garnish with the fresh herbs.
- I used my stick blender to blend the soup and it worked perfectly to give it a beautiful, smooth consistency. Julia Child says that she is partial to a food mill for this soup, but since I don't have a food mill, I couldn't try it her way.
- I was right in my assessment that this would be an easy recipe- it came together extremely quickly (other than the longish simmering time), and would be a great starter for an elegant meal, when you want it to look fancy, but don't want to cook something extremely involved.