Potato and Leek Soup: Simple Perfection

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I've posted about this soup before, but that was back in December 2009, so here it goes again, this time with more, and better photos. Searching for this soup on my blog sent me down memory lane. I couldn't quiet recall what December 2009 was all about. Luckily, this handy blog keeps a nice record, and I quickly relived some very important moments from that time:

1) My first time making tamales with our crazy (I say this with love) friend. Let me mention I have not made tamales since, completely traumatized by the experience.
2) The start of the Christmas Eve Eve dinner with friends. One of our favorite new traditions.
3) My first and only time butchering a rabbit!
4) Our first trip to Point Reyes. Pies at Tony's Seafood, oysters, the cows.

Now back to 2012. We've had a very mild winter here in Southern Cali. My soup making has been fairly minimal. But, when it got just a tad chillier than 70 degrees, I decided the time had come to make this soup. 

With only a handful ingredients, this soup is incredibly easy and comforting. It just might be, the most comforting soup ever. Even when I think of it now, a slow smile spreads on my tired face. Pair it with a glass of Savignon Blanc and spend a lovely evening at home, with a bowl of soup in your hands. 
Julia Child's Potato Leek Soup
3 tbsp of butter
3 tbsp of flour
3-4 cups of diced peeled potatoes (1 lb.)
3 cups thinly sliced leeks, including the tender greens
2 quarts hot water
1 tbsp salt, pepper to taste
6 tbsp heavy cream 
3 tbsp minced chives or parsley

1) Melt butter, stir in leeks, cook for 5 minutes. Add flour and stir for 2 minutes, cooking it without browning it. 
2) Gradually beat in one cup of water, then add the remaining water, salt and pepper, and potatoes. 
3) Bring to a boil and simmer for 40 minutes or so, partially covered. 
4) Mash vegetables, add cream, simmer for a couple more minutes, adjust seasoning, and sprinkle pasley or chives.

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