Leek Potato Soup by Julia Child

Leek Potato Soup by Julia Child


  • 4 cups sliced leeks - the white part and a bit of the tender green
  • 4 cups diced potatoes - old or baking potatoes recommended
  • 6 or 7 cups of water
  • 1½ to 2 teaspoons of salt, to taste
  • Optional: ½ cup of more sour cream, heavy cream or crème fraiche


Clean leeks very well use the whites and a bit of the green. Cut up leeks and potatoes. In a heavy-bottomed, three-quart saucepan, bring the leeks, potatoes and water to a boil, uncovered. Salt lightly, cover partially, and simmer 20 or 30 minutes, or until the vegetables are tender. Taste and correct seasoning. Use immersion blender and blend together. Add heavy cream and stir in

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