I absolutely love the book Julie and Julia as well as the movie. I’ve have read and seen both a million times. Every time I read about Julie making Julia’s Potato Leek soup I think about making it, but then never do. I finally decided to make it and it is hands down one of our top dishes we’ve ever made.
It really is the simplest of dishes to make, but the flavor is creamy and outstanding. It always amazes me how some of the best dishes I have ever eaten, have had the smallest amount of ingredients, like this one. It has six ingredients including the water.
Although it is simple with a short ingredient list it isn’t a quick dish. Takes over an hour to make, but well worth the wait.
To blend the soup at the end of the recipe I use an immersion blender. Makes life much less messy than trying to get a hot soup into a regular upright blender.
- 1 lb. peeled and diced potatoes.
- 1 lb. leeks, thinly sliced. Use both the white and green parts.
- 2 quarts of water.
- 1 tbsp. salt
- 6 tbsp. heavy whipping cream
- Parsley to taste
- In a large saucepan add the potatoes, leeks, water and salt. Bring to a boil and then allow to simmer for 40 - 50 minutes.
- Once the vegetables are tender then blend them with an immersion blender till well blended and there aren't any large pieces.
- Take the saucepan off the heat and add the cream by the tablespoons. Mix well and then sprinkle with some parsley.