Julia Child's Creamy Potato and Leek Soup

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 6

Try this French creamy leek soup, based on Julia Child's recipe. You'll master the art of French cooking at home. Every gourmet knows the taste of this famous potato soup appetizer, and it's incredibly easy to prepare. Starchy potatoes and heavy cream create a tender and rich texture, while leeks imbue it with a pleasantly sweet onion flavor. Remember that leeks hide a lot of sand inside their stems, so be sure to rinse them thoroughly for a perfect soup. Serve each serving with a dollop of crème fraîche (or sour cream).

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups chopped leeks, white and tender green parts only
3 cups peeled and coarsely chopped potatoes, such as Russet Burbank
6 tbsp of water
1.5 tsp salt
0.5 cups heavy cream
0.5 cups crème fraîche or sour cream
1/3 cup chopped chives or parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, leeks, chives, cream

Cooking the dish according to the recipe:

In a large, heavy-bottomed saucepan, combine the leeks, potatoes, water, and salt and bring to a boil over high heat. Partially cover, reduce heat, and simmer for 20-30 minutes, until the vegetables are tender. Season with salt and pepper to taste and puree the soup with an immersion blender or in batches in a food processor.
Stir in the cream and reheat before serving. Top each serving with a spoonful of crème fraîche and a sprinkle of fresh chives.

Categories:

recipe / Blender / Soups / Creamy soups / Cream soups / French cuisine

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