With only five ingredients in this wonderful soup, make sure the vegetables are at their freshest. Among the many recipes in her vaster than vast repertoire, this classic Leek & Potato Soup is one of Julia Child’s finest!
The one & only Julia Child!
Needing absolutely no introduction, Julia remains the Grande Dame of French cooking. Watching even her very earliest videos is a joy and really something to marvel at! Blown away with the equipment she had…. an electric stove, the most mismatched, unprofessional and unlikely looking pots, pans & tools imaginable, all the while turning out the most exquisite food.
Like many things in life… it’s not what you have, it’s what you can do with it!
It really IS the simple things~
I’ve said it before and will say it again, there are times, in fact many times, when simplest is best. There IS a reason that this recipe is a classic, and will never go out of style!
Using the fewest of ingredients, do make sure they’re fresh, and that your extra virgin olive oil is a decent quality. Once you’ve thoroughly washed the leeks and are slicing them, be sure not to go too far into the darkest green. Please read my best tips for trimming & washing leeks, in the note section of the recipe.
You’re gonna love the simplicity of this; know it’s best when leeks are available locally. During warmer summer months, you can serve it chilled as Vichyssoise. Garnished with a snipping of fresh chives or some sautéed leeks it’s an excellent starter for a dinner party, any time of year. It’s also a great dinner conversation starter! When the compliments start flying at the table, you can talk about how fabulously simple the recipe is, and where it came from!
Julia’s Leek & Potato Soup
- 1 tablespoon extra virgin olive oil
- 3 cups thinly sliced leeks, white & light green parts only
- 3 cups sliced yellow potatoes (Yukon Gold, etc) sliced yellow potatoes (Yukon Gold, etc)
- Boiling water to cover
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 teaspoon chopped fresh chives
In a soup pot heat the olive oil on medium heat, then add the leeks and a pinch of salt & pepper, and cook, stirring for 5 minutes. Stir in the potatoes, and cook for another 5 minutes.
Add hot water to cover by at least 1 inch, then a large pinch of salt and pepper. Let it cook on medium heat, partially covered, until the potatoes and leeks are very soft, 15 - 20 minutes.
Use a hand held immersion blender and blend until smooth (or use a regular blender).
Taste and adjust the seasoning by adding salt and pepper to taste. If the soup is too thick add a little water and if it is too runny, leave it on simmer for a few minutes until it thickens.
Garnish with chopped chives and serve hot in soup bowls.
- To trim the leeks: cut off the very outer dark green leaves with kitchen shears, one by one, much like trimming artichokes; it’ll be easier and with less waste!
- To clean the leeks: hold the root end and starting an inch or so from it, slice through the middle, all the way through the dark green end. Turn the leek and make another cut, cutting the stalk into quarters, but held together at the root end.
- To wash the leeks: hold the cut leek under warm running water, and open the layers to see & wash away any possible grit.
- When thoroughly cleaned, cut across into thin slices.
- If you can have dairy, to enrich the flavour add 1/2 cup of cream at the very end.