Here's an older post I ran across today! There IS a reason to make soup in the summer … read on….

I have been wanting to try Julia Child's potato and leek soup recipe  Even though it was over 100 degrees today, I couldn't turn down the opportunity to make the recipe with potatoes and leeks we picked ourselves at the local farm. We picked the produce in the morning and made soup in the evening.

Our 11 year old is responsible for cooking dinner once a week so she actually made the soup.She was very proud of her dinner and was begging our picky 4 year old to just try a little bit!

It's amazing that water, potatoes, leeks, salt, and pepper make such a delicious meal. We figured out that it cost about $.75 to make a gigantic pot of soup. We added in a scoop of sour cream and served the soup with shredded cheddar cheese on top.

Potato and Leek Soup

Serves 6-8     adjust servings

Ingredients

  • 4 cups sliced leeks
  • 4 cups diced potatoes
  • 7 cups water
  • 2 teaspoons salt
  • Pepper to taste
  • Optional: sour cream to taste

Instructions

  1. In a heavy 3 quart pot, bring the leeks, potatoes and water to a boil.
  2. Add salt to taste, partially cover, and allow to simmer for 20-30 minutes or until vegetables are tender.
  3. Puree soup with an immersion blender.
  4. Add in salt and pepper to taste, sour cream, butter, cheese, etc.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 113kcal Calories from fat 2
% Daily Value
Total Fat 0g 0%
Saturated Fat 0g 0%
Sodium 804mg 34%
Carbohydrate 26g 9%
Dietary Fiber 3g 12%
Sugars 3g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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