It has been awhile since we have posted any of our Julia recipes or made any for that matter. We have a couple that we have been meaning to post, but just have not got around to it. So, finally I am taking the time to do just that...post.
The two recipes I have made so far have been sweet, so I decided to try something savory. Leek or Onion and Potato soup. This soup was quite good. Three of us liked it anyway. The texture was very smooth, and it had a wonderful potato flavor. It was definitely a light soup. I could see making this for lunch or Sunday night dinner. It was also very easy to make, which is a plus in my book. I made some small changes, basically to cut back on the fat. I would make this again, it was a nice light and tasty soup. I also took it to work for lunch a few times and it was great.
3 to 4 cups peeled potatoes, sliced or diced
3 cups thinly sliced leeks, white and light green parts
2 quarts of water
1 Tbs. kosher salt
1 tbs. cream
5 tbs. 2% milk
1 tbs. butter
Simmer the vegetables, water, and salt together, partially covered for 40 to 50 minutes until the vegetables are tender. In batches puree the soup in a blender. Be careful, because hot liquids expand. I usually fill my blender half full, but like I said please be careful. Check the seasoning, add more salt if needed. Pour the soup back into the pot. Stir in the cream, milk, and butter. Serve warm. For a little something special add a small bit of butter in each individual bowl.