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Julia Child

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.
Author: Samantha Ferraro


  • 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.