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Leek and Potato Soup

April 28, 2011

The simple and traditional soup will start a dinner with great flair.  I always use Julia Child’s recipe from “Mastering the Art of French Cooking”.  And this soup is a great way to show off your own garden herbs that elevate the basic, comforting soup.  Use plenty of herbs or set an additional bowl of chopped fresh herbs at the table for the guests to add if they choose.  This is a tried and true favorite to celebrate Spring.  You may also like to try the Potato and Fresh Herb Soup if fresh herbs from your garden are calling you.

Leek and Potato Soup


  • 1 lb. Potatoes (peeled and diced)
  • 1 lb. Leeks (thinly sliced, include the tender greens) *
  • 2 Qts. Water
  • 1 T. Salt
  • 6 T. Heavy Cream
  • 1 T. Unsalted Butter
  • 3 T. Fresh Parsley and/or Chives (chopped) (both used here for garnish)

* May substitute yellow onions for the leeks


  1. Simmer the potatoes and leeks in the water and salt until tender (20-30 min.)
  2. Use an immersible blender to blend thoroughly, season to taste with salt
  3. Set aside until ready to serve
  4. Just before serving off heat add the cream and butter and warm gently
  5.  Pour into warmed soup bowls and garnish with the parsley and/or chives as garnish

(Serves 6-8)

Recipe from “Mastering the Art of French Cooking” by Julia Child

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