I love Julia Childs. She’s my cooking hero. She’s way too much fun to watch on TV. But when it comes to her potato and leek soup recipe, “simmer the vegetables for 40 to 50 minutes until vegetables are tender”, ain’t nobody got time for that. I like quick, home-after-a-long-day of work recipe instead. I figured a lot of you would too, so here’s my Potato and Leek Soup recipe!
Now NowNow don’t confuse a regular potato and leek soup with a potato and leek chowder. Chowder are typically a thick creamy soup, whereas this recipe is a much thinner soup, but still very tasty! It could be thickened up with a roux, simmered longer, etc.
Note on Leeks: Many people say they don’t like leeks because they’re too bitter. However, it seems to be a popular misconception that you use leeks the same way you do green onions. The book, French Women Don’t Get Fat, the author explains this; only the white and light green parts of leeks should be used. The dark green leaves are too tough to eat on their own, but are great to use in a stock.
Potato and Leek Soup
3 medium potatoes (about 3 cups diced potatoes)
3 Tablespoons butter
2 leeks, thinly sliced
3 teaspoons garlic
1 teaspoon parsley
6 cups vegetable stock
1 cup heavy cream
Salt and pepper to taste
Clean and dice potatoes. Toss in olive oil, salt and pepper, and roast in the oven for 20 minutes or until soft at 350 degrees. Stir half way though roasting.
In a large stock pot, melt butter and sauté leeks until translucent, about 8 minutes. Add garlic, parsley, and salt and pepper. Cook for another minute or so. Add roasted potatoes.
Add veggie stock. Bring to a boil and simmer for 15 minutes. Add salt and pepper to taste. I like to add a pretty decent amount of pepper- I like peppery soup.
Add heavy cream and simmer for 5 minutes. Serve nice and hot topped with chopped fresh green onions.