Ok I didn't fail you all for the another week, I did it, I made my first Julia Child recipe and success! This recipe turned out delicious and for me who has never made anything with leeks or eaten much of leek anything, I loved this soup.
It is creamy but not too creamy or heavy, and with just the few ingredients it has you can get to taste the individual potato and leek flavor.
First, gather together your ingredients. 3 leeks, 4 or 5 medium potatoes (in my case I used 2 large potatoes), 2 tablespoons neutral oil (like canola or grapeseed), 6 cups vegetable or light chicken stock, 1/2 cup heavy cream, 1/2 cup creme fraiche or sour cream (if you like), 2 tablespoons freshly squeeze lemon juice, chopped parsley or chives, salt to taste.
Peel your potatoes first then cube them up.
Cut the leeks, you only want the stalk part, the white part. Cut off the roots then the rest of the green. I sliced the leeks horizontally first then sliced them up.
In your stock pot, head up the 2 tablespoons of oil then throw in the potatoes and leeks.
Allow the vegetables to cook until they are slightly softened about 8-12 minutes. A thicker bottom of your stock pot will require the 12 minutes. Stir occasionally while the vegetables are softening. Then add in the 6 cups of stock, I prefer and used chicken stock.
Allow the stock to come to a boil then reduce the heat to a simmer and cook the vegetables for 30-40 minutes or until vegetables are tender. Using an immersion blender (which I don't have) or in batches transfer the stock and vegetables to a blender and puree.
After all the stock and vegetables are pureed, add in the cream and stir.
Now salt your soup to taste and add in the lemon juice. To finish off your soup, ladle the soup into bowls, add a dollop or two of your creme fraiche or sour cream, sprinkle some chopped parsley or chives and bon appetit, potato and leek soup ala Jula Child!
Next Wednesday, week 2 of How to Cook French - Julia Child style