A simple and summery classic soup is on this weeks Julia Child adventure. Chilled potato and leek soup, vichyssoise. I actually made this soup about a month or so ago when I started my own Julia Child series and decided not to post it because I knew it was going to come up again sometime..and I am glad I waited. So I cheated a little bit and saved the gorgeous bowl of soup for you till now!
I love simple and clean soups like this. I hate to say that I often cringe when I walk through the aisles of supermarkets and see shoppers carelessly pick up sodium loaded boxed soups and ‘God-knows whats in those” soup cans. Creating a gorgeous and flavorful soup is just as easy as throwing everything in a crackpot. Some vegetables, protein and some type of broth-cook on low, leave it alone and voila…healthy, home made soup. Now how easy is that?
Julia Child
Ingredients
- 1 lb potatoes peeled and sliced
- 1 lb leeks cut in half, sliced and cleaned well
- 5-6 cups of water chicken stock or vegetable stock
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh chives or parsley chopped (for garnish)
Instructions
- Simmer potatoes and leeks in broth or water for about an hour until potatoes are tender.
- Use an immersion blender or ladle in a blender and blend until very smooth. Season to taste.
- Stir in heavy cream. Garnish with parley or chives.
This is amazing Sam. I’ve never made it but have always wanted to.
Kim Bee recently posted..Burning Down The Kitchen with Oh Cake while making her Mascarpone Meatballs
Sometimes, I forget how the simplest recipes are the yummiest!
Hi Andrea! I say that all the time! Simple is always the best 🙂