Recipe: Potato Leek Soup

If we had to nail down our cooking philosophy, it would be "keep it simple." Our decorating philosophy? Not so much. Anyway, this has to be one the simplest, most delicious meals you can make. Plus fall is coming and Silka, as you will learn, loves soup like it's a food group. Really, whats better than soup? It's easy to make, it's cheap, you only need one pot, and it lasts all week. 

As we were leaving Wellsville this weekend to head back to the City, Silka’s mom packed up our car with potatoes, leeks, carrots, cucumbers and tons of fresh herbs from her overflowing garden.

We brainstormed the whole drive home, finally deciding on Julia's Potato and Leek Soup. As soon as we got home we pulled out Mastering the Art of French Cooking and an hour later we sat down to our first taste of fall.

Potato and Leek Soup
Adapted from Julia Child's Mastering the Art of French Cooking

+ 1 lb of potatoes, cut into even pieces
+ 1 lb of leeks or yellow onions, cut into even pieces
+ 8 cups of chicken stock (or water)
+ salt and pepper to taste
+ 6 tbs of heavy cream
+ a handful of fresh parsley

1. Simmer the vegetables in the stock till they are tender (40 min - 1 hour)
2. Blend using either a masher, a food processor, or immersion blender to desired consistency.
4. Stir in the cream, salt and pepper, and parsley.

Serve with some good bread, cheese, and charcuterie.

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