Leek and potato soup from Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child and David Nussbaum

  • leeks
  • potatoes
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Elnara on December 25, 2013

    Good basic recipe. I made the primal one with just leeks and potatoes and salt. When done I did blitz it in the blender as I have little ones who would have struggled with the leeks. Made a lovely simple soup. We had it with French baguette, some cured meats and other nibbles on the side.

  • minervasowl on December 14, 2012

    This summer I had access to an abundance of fresh, organically grown leeks, so I wanted to make potato leek soup. After striking out with several cookbooks (including one which had over a thousand pages and claimed to have every recipe I could want or need), I did an online search at the Splendid Table site. The author referenced Julia Child's Kitchen Wisdom, so I decided to go to the source, and there on page 3 was exactly the recipe I needed -- simple, leeky, potatoey goodness, with variations even. (I like to stir in mascarpone.) If you aren't looking for something fancy, use this "primal" (as Julia calls it) recipe. (And if you are looking for something fancy, it's an excellent starting point.)

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