Wednesday, June 15, 2011

Potato and Leek Soup

I have been wanting to try Julia Child's potato and leek soup recipe  Even though it was over 100 degrees today, I couldn't turn down the opportunity to make the recipe with potatoes and leeks we picked ourselves. We picked the produce in the morning and made soup in the evening.

Our 11 year old is responsible for cooking dinner once a week so she actually made the soup.She was very proud of her dinner and was begging our picky 4 year old to just try a little bit!

It's amazing that water, potatoes, leeks, salt, and pepper make such a delicious meal. We figured out that it cost about $.75 to make a gigantic pot of soup. We added in a scoop of sour cream and served the soup with shredded cheddar cheese on top.

Potato and Leek Soup (Julia Child)
4 cups sliced leeks
4 cups diced potatoes
7 cups water
2 teaspoons salt
Pepper to taste
Optional: sour cream to taste

In  a heavy 3 quart pot, bring the leeks, potatoes and water to a boil.  Add salt to taste, partially cover, and allow to simmer for 20-30 minutes or until vegetables are tender.  Puree soup with an immersion blender. Add in salt and pepper to taste, sour cream, butter, cheese, etc.

Serves 6-8.

2 Thoughts From Others:

Shannon Jackson said...

You are probably going to think I am such a blonde for asking this do you blend the liquid from the pot with the veggies? I have been wanting to learn how to make vegetable soups for a while, and I think I am gonna have to give this one a try. Thanks for sharing. ;)

Camille said...

Yup! Just blend it all together. If you don't have an immersion blender, just transfer it (CAREFULLY!) to a blender. You could also use a potato masher. Or just leave it chunky!

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