Leek and Potato Soup

Leek and potato soup smells good, tastes good, and is simplicity itself to make.

(Julia Child, Mastering the Art of French Cooking)

It seems to me that we've had a lot of rich meals lately, so when I went to grocery store today and saw really great-looking leeks in the produce section, I knew instantly that I wanted to make a batch of leek-and-potato soup for dinner. Two humble vegetables simmered together…creating wonderful smells in the kitchen and an all-around satisfying meal. I could almost taste it. Yum! I bought three beautiful leeks and started happily chopping away when I arrived back home.

Leek and Potato Soup

Ingredients:

3 large leeks, white parts only, sliced, washed and dried

1 1/2 lbs. potatoes, peeled and diced

2 Tbsp. butter

6 cups water

1 to 1 1/2 tsp. salt

freshly milled pepper

2-4 Tbsp. heavy cream (optional)

chopped fresh parsley (optional)

Preparation:

Melt butter in a soup pot, add leeks and potatoes and cook covered over low heat for about 10 minutes, stirring occasionally. Add 6 cups of water and 1+ tsp. of salt and bring to a boil. Lower heat and simmer for about 30 minutes until the potatoes are soft.

When done, purée the soup in a blender or right in the pot, using a stick blender. Adjust seasonings and stir in a little heavy whipping cream to make the soup a little richer in color and in taste. Top with a sprinkling of freshly chopped parsley when serving. This makes the soup not only look more presentable, but enhances its flavor since potato and parsley always pair nicely.

By the way, when using organic potatoes, I sometimes leave the skin on. The flavor and look of the soup will be more rustic. The soup can be completed with a salad and a loaf of crusty bread.