Rebecca's Cooking Journal

salt and pepper

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 Rebecca Reid Published: November 2, 2009

    Basic base from Julia Child



    1. Simmer leeks and potatoes in chicken broth for 20 minutes.
    2. Blend soup with immersion blender. Season to taste.

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