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.
  • 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)
  1. Simmer potatoes and leeks in broth or water for about an hour until potatoes are tender.
  2. Use an immersion blender or ladle in a blender and blend until very smooth. Season to taste.
  3. Stir in heavy cream. Garnish with parley or chives.