JULIA CHILD'S POTATO LEEK SOUP
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: French
Serves: 6 people
Ingredients
  • 600 gr leeks, trimmed weight (1,3 pounds)
  • ½ kg potatoes (1 pound)
  • 3-4 Tbs olive oil
  • 4-5 cups vegetable stock
  • 2 Tbs lemon juice
  • 4 Tbs cream (optional)
  • salt and pepper
  • .
  • FOR THE CRUTONS
  • a few slices of bread
  • olive oil
  • fresh rosemary
Instructions
  1. Heat olive oil in a large, heavy bottomed pot. Add in the sliced leeks and roughly chopped potatoes. Cook on a medium heat for 10-12 mins until the vegetables begin to soften and colour slightly. Stir occasionally to prevent vegetables sticking.
  2. Add 4 cups of vegetable stock and bring to boil. Simmer for about 30-40 mins on a low heat.
  3. In the meantime prepare the crutons.
  4. Dice the bread (preferably 1-2 days old), heat the olive oil in a frying pan. Add the bread and fresh rosemary. Toast until golden and crispy, shaking the pan once in a while for even cooking. Season with a little salt and pepper.
  5. Once the vegetables are nice and soft, blend until smooth. If you have time, pass it through a fine sieve. Add another cup of stock or water, a little at a time if you think it to be too thick for your liking.
  6. Season to taste, stir in the lemon juice and cream.
  7. Serve at once with rosemary croutons.
Notes
In the original recipe the vegetables are added to the water without being sautéed beforehand. I feel this step is important for a tastier soup.

I suggest you try the soup before adding the cream. You might find there is no need, I personally prefer it without.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/11/julia-childs-potato-leek-soup-with-rosemary-croutons/