Since the movie Julie & Julia came out (Have you watched it yet? You should!), I’ve been seeing and hearing so much about Julia Child’s Potage Parmentier (potato-leek soup) and her famous  Boeuf Bourguignon recipes. A perfect timing indeed since, if you haven’t noticed yet where you live, like say in… California, fall is here. This puts me in the mood for something warm and good.

I have an excellent recipe for Beef Bourguignon that I promise to share with you very soon. In the meantime, this potato and leek soup, a version of Potage Parmentier, is so simple to make and so delicious to eat, that I declare it pure genius-ness. You see that little dollop of sour cream and a few snipped chive sprigs? Totally unnecessary. The soup is so good on its own. If you don’t mind, I’ll use a cliché here: its life’s simple pleasures… you know. This is what it’s all about!And speaking of movies, you might have heard “I scream, you scream, we all scream for ice cream?” so many times to make your ears fall off, no?! Since the movie “Down by Law” came out in 1986 – that’s 23 years for God’s sakes! Ahhch, I’m so old! I was in high school when I watched it – people have been saying this phrase over and over and overrrrrrrrrrr. Well, I’ve got a new one for you:

I slurp, you slurp, we all slurp for hot soup.

And if you start hearing it on the streets, or on the blogosphere, just remember that it was HERE where you heard it for the first time, OK?

EG, please send me an e-mail so I can make the contact between you and Chavrie’s representative to get your prize.

Potato leek soup

Julia Child’s recipe, uses only water but has an added heavy cream or butter. You can find that recipe here. I decided to use another recipe that I’ve been cooking in the past years. You’ll be quite surprised by the cost-effectiveness of this recipe: little work, basic ingredients, big big flavor. Very satisfying and hearty, we all slurped down this soup, and one of us in particular asked for seconds and thirds. Hint: it’s a pint size special someone.

Makes 6 servings

2 tablespoons butter
2 leeks with lots of white and pale green on then, dark green part removed, thinly sliced
2-3 large potatoes (Russet or Yukon Gold), peeled and large diced
1 quart vegetable stock*
1 quart water
Salt, to taste
Black pepper, ground, to taste
1/4 cup sour cream or heavy cream, to serve – optional
2-3 tablespoons minced parsley or chives – optional

In a big pot, over medium heat, melt the butter. Add the leeks and sauté until they soften a few minutes.
Add the potatoes, stock, and water, season with salt and pepper, bring to a boil. Lower the heat to a gentle simmer and cook, partially covered, for about 30 minutes or until the potatoes are tender.
Mash the vegetables using a potato masher, a fork, or puree in a blender. Add more salt and pepper to taste.
Before serving, stir in the cream, if you decide to use it. Pour into a soup bowls or cups, and garnish with the herbs.

*I recommend  checking the freezer section at the grocery store for fresh frozen stocks.

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Mashed Potatoes with Cheesy Crunchy Topping

Categories : Fall and Winter, Recipes, Side dishes and Vegetables, Soups