Julia Child's Potato Leek Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Julia Child's Potato Leek Soup calories by ingredient
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Introduction

Julia's classic - I love this soup because its magical and very inexpensive; take some potatoes, leeks, and salt, simmer them in water for 45 minutes, and voila! Delicious soup! I've subbed half of the water for vegetable stock too, and that was similarly delicious. Enjoy! Julia's classic - I love this soup because its magical and very inexpensive; take some potatoes, leeks, and salt, simmer them in water for 45 minutes, and voila! Delicious soup! I've subbed half of the water for vegetable stock too, and that was similarly delicious. Enjoy!
Number of Servings: 5

Ingredients

    3-4 cups of yukon gold potatoes (1 lb.), peeled and chopped
    3 cups of leeks, white and green parts, thinly sliced and rinsed
    1 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 butter
    3 tbsp chopped fresh chives or parsley, for garnish (optional, but very tasty)

Directions

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.

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