this is seriously our favorite soup. the hubs likes it, the kidlet eats it (she’s not a big fan of soup, but this one she’ll eat) and it’s french. need i say more? i end up being a bit of a francophile when it comes to recipe lust, but i think it’s due to the idea of french food being some high and lofty goal that only julia child or david leibovitz could make. in truth, this is from mastering the art of french cooking, and it’s too reliably tasty to pass up making over and over and over. once again, this is a meal of few ingredients, but lots of flavor.
1lb. peeled potatoes, sliced or diced (4-5 medium potatoes)
1lb. thinly sliced leeks (3-4 large leeks)
2 quarts (8 cups) of water
1T salt, divided
4T butter or 4-6T heavy whipping cream
after slicing the leeks, rinse thoroughly to remove grit. i usually break apart some of the rings, to make sure there’s no sand hiding in them. once you have cleaned the leeks, place them in a large pot with the potatoes, water and 1/2T salt. Bring to a boil and simmer for 45 – 50 minutes, or until the vegetables are tender. i use an immersion blender to make the soup very smooth, but this can be done according to your own taste. if you like a chunkier soup, use a potato masher. add the remaining salt, tasting as you go, until it’s a flavor you like. add the butter or heavy whipping cream, stir and enjoy. i’ve seen this garnished with parsley, but as i do not as yet have a cheery herb garden on my terrace, i never do.
this most recent bit of soup was garnished with goat cheese, because i had some that needed using, and i’m kinda addicted to it. i liked the tangy smoothness of the cheese, against the very mellow soup, but this one is definitely according to taste.
it’s not pretty soup, but it’s so darn good. please try it sometime soon. and as beloved julia would say, “bon appetit.”