Potato-Leek Soup

 This is the Julia Child recipe for Potato Leek soup.  She says you can eat this  soup hot, or cold when it is called vichyoisse.

4 cups sliced leeks (white part and a bit of the tender green)
4 cups diced potatoes
6-7 cups water
1 1/2 to 2 tsp salt, or to taste
1/2 cup heavy cream or sour cream

Bring leeks, potatoes and water to boil in a large saucepan.  Salt lightly, cover and simmer 20-30 minutes, or until the vegetables are tender.  Taste and correct seasonings.

Puree the soup in batches in blender or food processor.
If you are going to serve all the soup you can add the 1/2 cup cream just before serving--or I like to dish it up and put 1 Tablespoonful of cream on top of each bowl.  This serves 6-8

Note from Julia Child:  "If you are not pureeing the soup, cut the vegetables rather neatly."

If you desire to add leafy vegetables such as watercress or spinach chop them and add just before blending. You could use chicken broth instead of water, or as part of the water, but I've never tried that.

*A note about leeks from Julia Child:  "Trim the root ends of the leeks, being careful to keep the leaves attached.  Remove any wilted leaves, and cut off the tops to leave the leeks 6-7 inches long.  Slit each lengthwise down to where the white begins, give the leek a quarter turn and slit again.  Wash very thoroughly under cold running water, spreading each leaf apart to rinse off all the dirt and grit."