Julia Child Potato Leek Soup Recipe
The Julia Child Potato Leek Soup recipe is a classic. It is also known as Potage Parmentier.
Ingredients
- 3 cups of peeled potatoes chopped.
- 3 cups of sliced white leeks.
- 6 cups of cold water.
- 1.5 teaspoons of sea salt.
- 4 tablespoons of heavy cream optional.
- 2 tablespoons of fresh parsley minced.
- 1 tablespoon of unsalted butter.
Instructions
Prepare Your Vegetables
- First, wash your leeks very well. Dirt hides inside the green layers. Use only the white and light green parts. Peel your potatoes and chop them small. Smaller pieces cook much faster.
Combine Ingredients in Pot
- Place potatoes and leeks in the pot. Add 6 cups of water. Add your salt now. Do not add the butter yet.
Simmer the Soup
- Bring the water to a boil. Then, turn the heat to low. Cover the pot with a lid. Let it simmer for 40 to 50 minutes. The vegetables must be very soft.
Mash or Blend
- Use a fork to mash the vegetables. For a smooth soup, use a blender. Blend until it looks like silk. Be careful with hot liquid.
Add the Final Touch
- Stir in the butter and cream. This makes it very rich. Taste the soup for salt. Add more if you need it.
Garnish and Serve
- Pour the soup into bowls. Sprinkle fresh parsley on top. Serve it with crusty bread. Enjoy your French masterpiece!
Notes
- Do not use the dark green leek tops.
- They can be very bitter and tough.
- If you want it lighter, skip the cream.
- The potatoes make it creamy enough alone.
- Sautéing leeks in butter first adds extra flavor.
- This is a small twist on Julia's way.
- Always wash leeks after cutting them.
- This removes all the hidden sand.
- Let the soup sit for ten minutes.
- The flavors blend better after cooking.