Recipe: This Leek and Potato Soup pays homage to Julia Child

We’ve been spending time with Julia Child, streaming HBO Max’s TV series “Julia.” I’m always leery about depictions of Julia, fearful that my mentor might be depicted in an exaggerated, unflattering manner. But once I got into the first episode, I relaxed and felt like I was enjoying treasured time with the woman who so long ago, inspired my career.

Yes, I was pleased, and hungry for the classic French potage that teams leeks with spuds. Julia’s recipe in “Mastering the Art of French Cooking” (Knopf) for Leek and Potato Soup has an appealingly short ingredient list. I’ve adapted it over the decades, making small tweaks here and there, and using an immersion (stick) blender instead of a food mill.

When the soup is served cold it is called “vichyssoise.” Eaten hot or cold, there’s nothing tricky about making it.

Bon Appetit.

Leek and Potato Soup

Yield: 8 servings

INGREDIENTS

6 medium leeks, white and light green portion only

2 tablespoons butter

2 medium-large baking potatoes, such as Russets, peeled, cut into 1-inch chunks

5 cups chicken broth or vegetable broth

1/2 cup heavy whipping cream

Salt and pepper to taste

Garnish: Fresh chives or sliced dark green portion of green onions

Cook’s notes: If desired, garnish each serving with a small spoonful of prepared refrigerated basil pesto (spoon off excess oil before adding).

PROCEDURE

1. Use only the white and light green portion of the leeks. Trim off roots and cut in half lengthwise. Cut crosswise into 1/2-inch slices. Place in small bowl of cold water and swirl to remove any grit; fish out leek slices and drain.

2. In a Dutch oven or 5-quart pot, melt butter on medium heat. Add leeks and cook, stirring frequently, until softened, about 8 minutes. Add potatoes and broth; bring to simmer on high heat. Reduce heat and simmer, covered, until tender, about 30 minutes. Reserve 1 cup of broth; this can be added as needed after adding the cream to attain desired consistency. Sometimes all the broth is needed, but it isn’t consistent. You want a fairly thick, creamy consistency.

3. Puree soup with an immersion blender, or in batches in the food processor. Return puree to pot and heat. Stir in cream and season generously to taste with salt and pepper. Garnish with sliced dark portion of green onions or chives.