Photo: Cream of Leek and Potato Soup Recipe
Ingredients
- 3 cups sliced leeks, white and tender green parts
- 3 cups peeled and roughly chopped baking potatoes, like russets
- 6 cups water
- 11/2 teaspoons salt
- 1/2 cup heavy cream
- 1/2 cup creme fraiche or sour cream
- 1/3 cup minced chives or parsley
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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By Staciarose20
on December 21, 2011
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It's a light starter soup, so if you're going for more courses this is an excellent way to start it off. I followed the recipe to a T, and it serves at least 6-8 people. It doesn't have an overly complex flavor, so you can transition into other dishes. I also cooked Ina Garten's famous fennel and potato gratin. I thought it would be too much to have two potato dishes, but with this soup you get an equal leek flavor. Light sour cream in it keeps the soup from being too heavy on your stomach
By wondrwoman25
Cincinnati, OH
on December 18, 2011
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This soup is AMAZING! I left off the creme fraiche and chives to top it off just because I couldn't find creme fraiche. When I moved to Africa, I had to find a new arsenal of recipes with ingredients that I could find. This was wonderful! Thanks so much Julia Child. She never fails to impress!
By swansonld_11586970
Pittsburgh
on September 29, 2011
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This recipe is awesome! It is so easy to make. I did substitute the water for vegetable stock but otherwise followed the recipe to the letter. It is very simple and very delicious! Highly recommended as it is vegetarian friendly and gluten free.
Read all 19 reviews