JULIA CHILDS POTATO LEEK SOUP
Simplicity in itself is potato leek soup. With just the barest of ingredients, you can have, in a matter of 40 minutes, the mother of all soups.
With Autumn just now settling in, and temps in the 60's with lows in the 40's, soup just seems to be calling to me. I made this last year, using just water as my base, as per Julia's recipe, and found it to be a bit too bland. She does add a side note, saying you may, indeed, use chicken stock (I use only Kitchen Basics Stock...broth is just too watery), which I did. The results were...
magnifique!
Simplicity in itself is potato leek soup. With just the barest of ingredients, you can have, in a matter of 40 minutes, the mother of all soups.
With Autumn just now settling in, and temps in the 60's with lows in the 40's, soup just seems to be calling to me. I made this last year, using just water as my base, as per Julia's recipe, and found it to be a bit too bland. She does add a side note, saying you may, indeed, use chicken stock (I use only Kitchen Basics Stock...broth is just too watery), which I did. The results were...
magnifique!
4 cups sliced leeks, white part only
4 cups diced potatoes, old or baking potatoes recommended (I used old, baking potatoes!!)
6-7 cups chicken stock (you heard me, stock only!)
1-2 teas. salt
1/2 cup half & half or heavy cream(if desired...I used maybe 1/4 c. half & half)
1 TBL fresh parsley, minced
Bring leeks, potatoes, salt, and stock to a boil in a heavy bottomed saucepan. Cover partially, and simmer 20-30 minutes, or until veggies are tender. Puree soup if you wish. I did. Add cream or not. Sprinkle in fresh, chopped parsley.
Weep for joy.
4 cups diced potatoes, old or baking potatoes recommended (I used old, baking potatoes!!)
6-7 cups chicken stock (you heard me, stock only!)
1-2 teas. salt
1/2 cup half & half or heavy cream(if desired...I used maybe 1/4 c. half & half)
1 TBL fresh parsley, minced
Bring leeks, potatoes, salt, and stock to a boil in a heavy bottomed saucepan. Cover partially, and simmer 20-30 minutes, or until veggies are tender. Puree soup if you wish. I did. Add cream or not. Sprinkle in fresh, chopped parsley.
Weep for joy.