Posts Tagged ‘Julia Child’

I love Julia Child.  She wasn’t about necessarily fussy food (although she wasn’t afraid to try a complicated recipe). She was about food that was delicious, and making that accessible to the average person.

Potato Leek Soup (or Vichyssoise, en française) is an easy, even rustic soup that is somehow elegant at the same time.  Much like Julia, really.  This recipe is from her cookbook, “The Way to Cook,” and it’s beautiful in it’s simplicity and adaptability. She says, “Proportions are not important and you can use your imagination to the full. Many of the delicious soups you eat in French homes and little restaurants are made this way, with a leek-and potato base to which leftover vegetables or sauces and a few fresh items are added.”  She adds, “A bit of cream at the end is a nourishing touch, but by no means necessary.”

She did always think things were better with a bit of cream.  Gotta love her for that.

For about 2 ½ quarts, serving 6 or 8


4 cups sliced leeks – the white part and a bit of the tender green

4 cups diced potatoes – old or baking potatoes (russets) recommended

7 cups of water or stock [It was divine made with veal stock, but water works fine, too.]

1½ to 2 teaspoons of salt, to taste

Fresh ground white pepper, to taste

Optional: ½ cup of more sour cream, heavy cream or crème fraiche


Wash leeks thoroughly.  [I usually slice the leeks and run them through my salad spinner a couple of times, filling the bowl with water and giving them a good swish to get the grit out before draining and spinning.] In a heavy-bottomed, large saucepan, bring the leeks, potatoes and water to a boil, uncovered. Salt lightly, cover partially, and simmer 20 or 30 minutes, or until the vegetables are tender. Taste and correct seasoning. Puree, if desired. Whisk in cream, or crème fraiche, if using.

And, as Julia always said at the close of her show…

“That’s all for today… Bon appétit!”


Read Full Post »