Recipe: Potato & Leek Potage

Potato & Leek Potage

I know it is not typical soup weather for those of us in the northern hemisphere, but this a favorite of ours & we make it quite regularly. I guess you could add a little more cream, puree it & then chill it for a nice vichyssoise, which we will be forced to do since it is already in the 90's here (UGH!).

This potage is so easy & delicious. It is homemade soup in it's primal beauty.

Potato & Leek Potage

5 medium peeled & chopped potatoes
1 sliced leek
1 chopped shallot
3 slices of chopped bacon
3 tbsp. flour
4 cups of water
3 tbsp. butter (more if needed/desired)
cream
fresh parsley
S&P (I like white & black pepper)

Sautee the leek & shallot in the butter until soft over medium heat. Then make a roux by adding the flour. Stir until golden, but don't let it get brown. Remove from heat & let cool for a bit. Stir in H20. Then stir in S&P, bacon, the greens from the leek if you desire & the potatoes. Bring to a boil, then turn it down to a simmer & cook for 40 minutes. When the potatoes are tender, add a handful of chopped parsley & stir in some cream (a little goes a long way we usually use 2 tbsp or so, if any). Turn off heat, mash potatoes with a spoon or masher & try not to burn your tongue tasting it like I always do.


This is a French recipe from our signed edition of From Julia Child's Kitchen (Thanks Mom!). It is actually the first recipe in the book & shows how simple & wonderful French cooking can be.

French cooking isn't fancy cooking, it is just good cooking.- Julia Child