French Potato and Leek Soup (Julia Child

• Produce

  • 1 Chives
  • 2 Garlic cloves
  • 2 Leeks
  • 12 oz Potatoes

• Baking & Spices

  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil spray

• Bread & Baked Goods

  • 2 thick slices Bread

• Dairy

  • 2 tbsp Butter
  • 1 Cream
  • 1/4 cup Heavy cream

• Other

  • 4 cups (1 quart/1 litre chicken broth/stock

Found on recipetineats.com

Description

Ingredients

• 2 tbsp butter
• 2 garlic cloves, minced
• 2 leeks, white and pale green parts only sliced thinly (about 2 cups) (Note 1a)
• 12oz / 350g potatoes, peeled a diced into 1/2.5cm cubes (Note 1b)
• 4 cups (1 quart/1 litre) chicken broth/stock
• ¼ cup heavy cream (or milk)
• Salt and pepper
• 2 thick slices bread, torn into crouton size pieces
• Olive oil spray
• Salt
• Chives, finely chopped
• Extra cream, for garnish

Directions

• Melt butter in a pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
• Add potatoes and broth, place the lid on and simmer for 25 minutes or until potato is very soft and almost falling apart.
• Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3). Season to taste with salt and pepper, then stir through cream. Use water or milk to thin the soup if it is too thick for your taste.
• Serve, drizzled with cream, sprinkled with chives and with croutons on the side.
• Preheat oven to 180C/350F. Spray or drizzle bread with olive oil (or melted butter). Bake for 5 minutes or until golden and crunchy. Season with salt.