Recipe courtesy of Julia Child
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Cream of Leek and Potato Soup
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 servings
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 servings

Ingredients

Directions

In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.

Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

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