Potato Leek Soup

The following recipe was made and shared at my Chef Spotlight dinner, highlighting Julia Child. You can read and view links to the other recipes HERE.

Robert’s Potato Leek Soup
recipe from Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child (Alfred A. Knopf, 2000).
Copyright 2000 by Julia Child.

3 cups sliced leeks (white and tender green parts)
3 cups peeled and roughly chopped “baking” potatoes
6 cups water)
1-1/2 teaspoons salt)
1/2 cup sour cream or creme fraiche, optional

Bring ingredients to the boil in a 3-quart saucepan. Cover partially and simmer 20 to 30 minutes, until vegetables are tender. Correct seasoning. Serve as is, or puree, and/or top each portion with a dollop of the cream.

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