Believe it or not, the illustrious queen of the kitchen, Julia Child, who loves butter and cream actually has a fabulous recipe that tastes rich but doesn’t have any added fat…none….zero…zippo. Now, I know what she said about cream: “If you’re afraid of butter, use cream!” Indeed, if you search the internet for Julia Child’s Potato Leek Soup recipes you will find cream mentioned time after time. But this recipe from her book “The Way To Cook” specifically says “A bit of cream at the end is a nourishing touch, but by no means a necessity.” I never use the cream at the end. So, about the cream… Fuhgeddaboutit (For the correct pronunciation see Johnny Depp: https://www.youtube.com/watch?v=Zf0ZyoUn7Vk).
Skip the cream! Also, the good news is this recipe is EZ Peasy.
Master Recipe: Leek and Potato Soup
Julia Child “The Way To Cook”
4 cups sliced leeks (the white part and a bit of the tender green)
4 cups diced potatoes
6-7 cups water
1 ½ teaspoons salt
Lori’s additions: ¼ teaspoon black pepper, one small turn of grated nutmeg
Bring the leeks, potatoes and water to boil in saucepan. Add seasonings and partially cover while simmering for about 20-30 minutes until vegetables are tender. Puree the soup in a blender or food processor (I usually let it cool down a bit first since I have first-hand experience with putting hot tomato soup in the blender only to have the top come flying off while the blender is going……yup I still need to repaint my white kitchen ceiling).
As Julia would say…Bon Appetite!