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.