Potato and Leek Soup
It was so easy.
I cut up three leeks. I peeled and chopped three potatos. I simmered them in water for 20 minutes. I blended it with an immersion blender. I added some salt and pepper. And then we ate dinner.
Yum. My toddler son ate his all up and asked for seconds. We also had homemade bread (from the bread maker), which was yeasty and delicious.
I’ve always been afraid of Julia Child. I am not interested in mastering “French Cooking,” or at least I didn’t think I was. “Potage Parmentier” sounds very scary.
But Leek and Potato Soup I could make. Um. So maybe I’m going to trust Julia Child? I’ll try some more. Julia’s Kitchen Wisdom is right on my level and not overwhelming at all.
Potato and Leek Soup
By Published: November 2, 2009
Basic base from Julia Child
Ingredients
- 3 leeks chopped
- 3 potatoes large, peeled, chopped
- 4 cups chicken broth
- salt and pepper to taste
Instructions
- Simmer leeks and potatoes in chicken broth for 20 minutes.
- Blend soup with immersion blender. Season to taste.
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Tags: Julia Child, Julia Child: Julia's Kitchen Wisdom, leeks, potatoes, soup
This entry was posted on Monday, November 2nd, 2009 at 9:41 pm and is filed under books and cookbooks, yummy. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
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