No surprise here, but I love Julia Child. The first recipe I tried from her famous cookbook (Mastering the Art of French Cooking vol 1) was this amazing leek and potato soup. I did not have high expectation, it's only three ingredients, very simple to make, but it instantly became a house favourite. It's a good soup, especially when you serve it with grated cheddar cheese and bacon bits. Yum!
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| Unfortunately I do not have a better picture, which only shows how much we love this soup! |
Without further ado, here's how I make this simple soup.
Ingredients (6 servings):
- 500g potatoes
- 500g leeks (sometimes we add less leeks but it tastes amazing anyway)
- 1.5L water
- salt
- bacon bits (optional)
- Cheddar cheese (optional)
Method:
Peal, wash and dice the potatoes. Clean and wash the leeks and remove the dry green parts. Slice the leeks too. If you do not have leeks you can also use onions, or do half leeks half onions.
Put the veggies in a pot with 1.5L of water and salt. Bring to boil then simmer for 40-50 minutes (or more if the veggies are not tender by that point).
Using a hand blender or a normal blender, blend some parts of the soup - you can go full cream soup, but trust me it's more delicious if it's not fully blended. Adjust seasoning.
Serve it however you like your cream soup - Julia serves it with cream and chopped parsley, we like to serve it with grated Cheddar cheese and fried bacon bits (mostly because we eat it as a meal on its own, not as the started of a meal course).
Enjoy!