So, after the split pea the other night, I remembered that I had taken advantage of a sale on leeks, and I still had 3 in the crisper. And, being a Mick, I always have a basket of potatoes somewhere...
So it was time for leek and potato soup!
This is right up there with split pea in the pantheon of REALLY easy and REALLY good soups. And this is where I have to admit something that will come as no surprise to those who know me: I believe Julia Child knew absolutely everything.
Period.
OK... perhaps I exaggerate a bit... but hyperbole has always been mother's milk to me!!
Having said that, her recipe for leek and potato soup is the sine qua non... the best... the ideal. Leeks, potatoes, water, salt... TRUST ME... or if you don't trust me, trust Julia! No stock. Just water. You will really taste the leeks and potatoes.
JULIA CHILD'S LEEK AND POTATO SOUP
4 C Sliced, WELL-WASHED leeks (white and light green parts)
4 C Sliced peeled potatoes (I use baking potatoes.)
6 C Cold water
Salt and Pepper
Cream
Chives, if you have them
1) Place leeks, potatoes, water and a dash of salt in a large pan. Bring to a boil. Lower the heat and simmer, covered, for about 30 minutes, until the vegetables are very soft.
2) Using an immersion blender, or a regular blender, purée the soup until smooth. Taste for salt and pepper (it will need it!).
3) At this point, I consider this a concentrate. I remove three-quarters of what I consider to be enough for the servings I need, then I add about ⅛ C of heavy cream per portion (Yes, this can be milk, but... WHY???). Warm, but do not boil.
Serve in warmed bowls with or without chopped chives on top. The rest of the concentrate freezes beautifully for a long while.