Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
- 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)
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.