Steven and I have decided to work our way through “Mastering the Art of French Cooking” by Julia Child. This is not to say we intend on doing every single recipe, but rather choosing recipes from each chapter. We decided to start with chapter one “Soup” and delved into the “Leek and Potato Soup” recipe as a fabulous start to our journey.
It was extremely easy and cheap to make, and works as a great base for what could be a much heartier soup. This soup is by no means thick or substantial on its own, but could certainly be made the star of a meal with a few quick additions such as cubed ham or more vegetables.
I would definitely say this soup is great for dunking bread and/or crackers into, and has a desirable taste as is. I do not mean to underestimate this soup, as it is full of flavor, but I do mean to make the point it is not a rich and thick soup, as you would be severely disappointed if that is what you were looking for.
I would say this soup, as is, makes for a great side dish, and if you top it with a sprinkle of a variety of fresh herbs you’ll be even more impressed with the results. Even a dash of fresh cracked pepper and salt heightens the flavor in a favorable way.
It is good to note this soup can be altered to meet your needs, as well as to cater to what you already have in your pantry. Though this is a Leek and Potato Soup, you can substitute in onions for the leeks, and if you do not have enough potatoes or would prefer to be a little adventurous, you could throw in some carrots, cauliflower, and/or add in some cream. Julia gave you the basics, so be creative and make it your own!
I do hope you decide to create this practically no-fail soup on your own. It is perfect for this time of year, when Mother Nature tends to have a hard time deciding what the weather should be like…meaning there will likely be a few more chilly afternoons prior to full-on Summer rolls in.
- 3-4 C. or 1 Lb. Peeled Potatoes, Sliced or Diced
- 3 C. or 1 Lb. Thinly Sliced Leeks Including the Tender Green; or Yellow Onions
- 2 Quarts of Water
- 1 Tbsp. Salt
- 4-6 Tbps. Whipping Cream or 2-3 Tbsp. Softened Butter
- 2-3 Tbsp. Minced Parsley or Chives
- Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.
- Mash the vegetables in the soup with a fork, or pass the soup through a food mill (we used an immersion blender). Correct seasoning. (*) Set aside uncovered until just before serving, then reheat to the simmer.
- Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.