Potato Leek Soup

For this soup I started with Julia Child’s classic French potato leek soup recipe from her book “Mastering The Art Of French Cooking.” I found it a little bland so I added a few of my own special touches and it turned out AMAZING! I tricked my 10 year old into thinking it was potato cheese soup and she ate a whole bowl, which is a miracle since it’s hard to get her to even try new foods! Hope you enjoy as much as she did! ~Janna

Potato Leek Soup


4 quart sauce pan
4 cups russet potatoes, skinned and cubed
4 cups leeks, cubed or chopped
2 quarts water
2 tsp salt (and probably more to taste)
1 tsp white pepper

1 Tbs butter
1/3 cup whipping cream
2 tsp better than bouillon (vegetable)
1 Tbs apple cider vinegar or red wine vinegar
3 Tbs Italian parsley, chopped (more for garnish)

Bring water to a boil, add potatoes and leeks and boil until tender, 10 minutes or so depending on how big your potato chunks are. Once the potatoes and leeks are soft, take out 2 cups of the cooking liquid and turn heat to a simmer. With an immersion blender, blend the soup until creamy. You can use a food processor or blender but be careful with boiling liquids! Once the soup is creamy add the butter and better than bouillon and vinegar and stir to combine. Add the whipping cream a little at a time and stir after each addition. Add the white pepper and more salt if needed. Chop the parsley and add to soup. Ladle into bowls and garnish with more fresh parsley.