Julia Child's Potato Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3-4 cups of yukon gold potatoes (1 lb.), peeled and chopped3 cups of leeks, white and green parts, thinly sliced and rinsed1 tbsp of salt (I used kosher)2 quarts (8 cups) of water (you can also use vegetable stock if you prefer that flavor)6 tbsp heavy cream or 3 tbsp softened butter3 tbsp chopped fresh chives or parsley, for garnish (optional, but very tasty)
1. Combine potatoes, leeks, water, and salt in a large pot. Bring to a boil, then reduce the heat and simmer for 40-50 minutes.
2. Using an immersion blender or potato masher, pulverize the soup until it is at the desired consistency. I like mine super smooth, but Julia liked hers a little chunky.
3. Finish by adding the cream or butter and stir to incorporate. Serve with chopped chives or parsley as a garnish.
Makes 5 servings (for us, you might have more or less).
Number of Servings: 5
Recipe submitted by SparkPeople user JEPAROO.
2. Using an immersion blender or potato masher, pulverize the soup until it is at the desired consistency. I like mine super smooth, but Julia liked hers a little chunky.
3. Finish by adding the cream or butter and stir to incorporate. Serve with chopped chives or parsley as a garnish.
Makes 5 servings (for us, you might have more or less).
Number of Servings: 5
Recipe submitted by SparkPeople user JEPAROO.
Nutritional Info Amount Per Serving
- Calories: 155.7
- Total Fat: 7.1 g
- Cholesterol: 18.3 mg
- Sodium: 1,219.4 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.9 g
- Protein: 3.4 g
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