The classic version of this is, of course, Julia Child’s recipe which is pureed, has heavy cream and crème fraiche. I am not a big fan of pureed soups, for the most part, although I will eat them. The recipe to follow has half and half and is not pureed. It is definitely a variation, but is easy, nourishing, and can be served as a meal, with a salad and bread.
I prep each item ahead of time, and put them each in small bowls, and add. This suits me, and I can concentrate and not overcook some items.
4 cups of small cubes of Yukon gold potatoes peeled and prepped.
3 cups of chopped leeks. (Most recipes call for a “bunch”, but I picked mine)
½ stick butter
1 tsp. each of marjoram, thyme, salt and white pepper
1 large stalk of celery
4 cups broth (if you want vegetarian, use a vegetable broth, or chicken or whatever broth you like)
1 ½ cups of half and half
¼ cup of chopped fresh parsley
In a good sized pot, melt the butter. Sauté the leeks for a few minutes until they slightly wilt. Add the potatoes and coat in the mixture for a few minutes. Then add the celery and sauté. Add the herbs and spices and stir until mixed. Add the broth of your choice, and simmer until potatoes are barely fork tender (we don’t want to make mashed potatoes). Stir in the half and half. Continue to heat until serving temperature is reached. Taste and adjust the seasonings. Add the parsley.