Potato and Leek Soup

I made this soup from Julia Child’s “Mastering the Art of French Cooking” for the blog a couple of years ago, and it is so easy and delicious that it bears repeating.  I admit I’m also am on a little bit of a Julia Child kick this week that started with Beef Bourguignon on Monday.

But I have to tell you about this soup.  It sounds so simple with its incredibly basic ingredient list, but it turns out amazingly thick, creamy and flavorful…..it’s amazing what a little butter does.  Since it has such basic ingredients, it’s also very affordable and you probably already have the ingredients on hand.  If you don’t happen to have leeks on hand, you could use a large onion, but I recommend taking a trip to the store for a couple of leeks.  Leeks have a really lovely, mild onion flavor and I think they really help to make this soup extra delish.

Serve this soup with some crusty bread, a simple green salad and a nice glass of wine and you have a simple, yet elegant dinner.  It would also be terrific served as a starter.  For a vegetarian option, just omit the bacon and you’re good to go there, too.

Potato and Leek Soup

• 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
• 1/2 tsp pepper
• 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 in half lengthwise and then cut crosswise into 1/2 inch pieces.

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 potato masher.  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.

Stir in parsley, add pepper and more salt, if necessary.

Ladle into bowls and sprinkle with cooked bacon, if desired.

ENJOY!