Soup for the Soul....

I know I am repeating myself here when I say that I simply love leeks!  Their versatility as well as their subtle onion flavor make them a real winner to me.  Just make sure you wash them well...That's my one piece of advice.

Anyhow, Seeing as how today it is going to be cold here again I wanted to revisit an old favorite of mine, Potato -Leek Soup.  Talk about easy....I make this often as I like to eat soup with dinner.  I find I eat less.  I mostly stick to brothy vegetable soups but this one is satisfying and a family favorite.

This is an adaptation of a Julia Child recipe.  When I first read Mastering the Art of French Cooking volume 1 I fell instantly in love with this.  Unlike Julia, I dip an immersion blender in the pot a few times at the end to puree the leeks.  Yep, you heard me correctly.  Just assume that my son won't eat the "green stuff" but he loves the soup and is aware of the presence of leeks.  Strange, I know ;)

Julia's Potage Parmentier /AKA My version: Potato, Leek Soup

1 lb potatoes, peeled
3 C thinly sliced leeks, green and white tender parts
a pinch of kosher salt
enough water or stock (I use a combo of both) to cover cut potatoes and leeks
3 TB butter
a dash of milk
Fresh cracked pepper

Peel and cut potatoes in to 1 inch chunks and slice washed leeks.  Add to a soup pot.  I use my trusty (and prized possession ) Emile Henry red pot.
Add enough liquid to cover the contents.  Boil at medium heat until potatoes are tender.  Add the butter and a dash of milk.  At this time you can puree or just stir and ladle into little bowls.
Sometimes I add a little sprinkling of fresh cut chives.  Such a good addition!

Bon Appetite!