Leek and Potato Soup This is the recipe of Julia Childs. I saw this episode many, many years ago and tried the recipe right away. It's been a staple in our diet every since. 2 tablespoons neutral oil, such as canola or grapeseed oil 4-5 medium russet potatoes (1 pound), peeled and roughly chopped 3 large leeks (1 pound), cleaned, and thinly sliced 6 cups vegetable stock (or light chicken stock) Kosher salt, to taste 1-2 tablespoons freshly squeezed lemon juice 1/2 cup heavy cream 1/3 cup minced parsley or chives Heat the oil in a large (6+ quart) stockpot or dutch oven, over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot). Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender. Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches. Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice. Ladle into bowls and garnish with a dollop of crème fraiche, and a healthy sprinkling of minced parsley. Back to Soups