A few months ago, I had bought several books and had not gotten around to reading them (blogging seems to take up a lot of my time). So last week, on the cruise, seemed like the perfect time to dig in and start one of those books while basking in the sun and warmth. I got through a big chunk of Julie Powell’s “Julie and Julia” and have totally been enjoying it. I saw the movie a while back and loved it, but I’m loving the book even more. One of the first thing she talks about in the book is making Julia Child’s Potage Parmentier, which is potato and leek soup. It is an incredibly simple recipe, with very few ingredients, but she made it sound SO delicious that I decided when I got home I had to give it a try.
When I got home and pulled out my copy of “Mastering the Art of French Cooking”, I realized that if I had not read about someone else making this recipe, I would have NEVER even thought to make it. How could just potatoes, leeks, water and butter possibly make a delicious soup? Well let me tell you, it’s AMAZING! I was still a little nervous about making this, sometimes Steve and especially Alex can be a hard sell, so I decided to garnish it with some bacon bits to add a little extra flavor. I tasted it both with and without the bacon and I thought it was delicious both ways. Both Steve and Alex declared the soup a keeper, but preferred it with the bacon, so either way you can’t go wrong.
This soup will now be a go-to for me if I don’t have a lot of groceries in the house, because chances are I’ll have all of the ingredients on hand and if I don’t have leeks, I could substitute onions. It’s also very economical to make, so I hope you give it a try and see if your family loves it as much as mine did!
Potato and Leek Soup
From Mastering the Art of French Cooking
- 4 medium russet potatoes, peeled and diced
- 2 large leeks, sliced, including the lighter green part (you could also use 1 large yellow onion)
- 8 cups water
- 1 tbsp salt
- 3 tbsp butter
- 3 tbsp parsley, finely chopped
- cooked crumbled bacon for garnish, optional
Peel and dice potatoes.
Cut tough dark green part off of leeks. Slice remaining part lengthwise and then crosswise. Once they are sliced, place them in a large bowl filled with water. With your hands, separate the leeks and swish around to clean. Let sit for a couple of minutes to allow the dirt to sink to the bottom of the bowl.
Place potatoes, leeks, water and salt in a large soup pot. Bring to a simmer and cook, partially covered, for 40-50 minutes (I cooked mine for the full 50 minutes).
Once potatoes and leeks are soft, mash potatoes with a fork or run them through a food mill or a potato ricer (I used a potato ricer). You don’t want to put them in a food processor because you don’t want the soup to be totally pureed, you want the potatoes and leeks to still have some texture. Next stir in butter, a little bit at a time, until melted. Then stir in parsley. Add pepper to taste and more salt, if necessary.
Ladle into bowls and sprinkle with cooked bacon, if desired. Serve immediately.
Shared at Mandy’s Recipe Box on 3/20/12.
Shared at Chef in Training on 3/20/12.
Shared at Addicted to Recipes on 3/20/12.
Shared at Food Corner on 3/21/12.
Shared at This Chick Cooks on 3/21/12.
Shared at Lady Behind the Curtain on 3/21/12.
Shared at Gooseberry Patch on 3/21/12.
Shared at It’s a Keeper on 3/22/12.
Shared at Miz Helen’s Country Cottage on 3/22/12.
Shared at A Little Nosh on 3/22/12.
Shared at The Country Cook on 3/23/12.
Shared at Simply Sweet Home on 3/23/12.
Shared at Easy Natural Food on 3/25/12.
Shared at Katherine Martinelli on 8/10/12.