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Leeks, potatoes…that’s about it.

Shopping at my local farmer’s market the other day, I happ’d upon some fresh, young leeks, emphasis upon young. I’d been in a soup mode, and my husband and I were preparing to embark on The Daniel Fast, a strict, nearly vegan diet not so much about the fasting as focusing on God. But that’s another story. Of course, I turned to my handy, faithful Julia Child cookbook, The Way to Cook — one of the best, basic cookbooks I’ve found for delicious eating from your own kitchen. Here’s Julia’s recipe, followed by my variation tonight—which, I must say, yielded a completely satisfying, albeit not vegan, supper.

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Leek and Potato Soup
MASTER RECIPE

Here is the mother of the family in all her simplicity. You’ll note there’s no chicken stock here, just water, leeks, potatoes, and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include milk. A bit of cream at the end is nourishing touch, but by no means a necessity.

4 cups cleaned, sliced leeks — the white part and a bit of the tender green*
4 cups diced potatoes — old or baking potatoes recommended
6 to 7 cups water
1-1/2 to 2 tsp salt, or to taste
1/2 cup or more sour cream, heavy cream, or créme fraîche, optional

Bring the leeks, potatoes, and water to a boil in a heavy-bottomed 3-quart saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, or until the vegetables are tender. Taste, and correct seasoning.

That’s it!
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Serving au Naturel
Ladle out the soup, and top each serving with a dollop of sour cream, if you wish.

Pureed Leek and Potato Soup
Puree the soup through a vegetable mill,, blender or using an immersion stick blender.

Cream of Leek and Potato Soup
Use a cup less liquid when simmering the soup. After puréeing, whisk in 2/3 cup or more of sour cream, heavy cream, or créme fraîche, simmering a moment to blend.

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I told you it was easy.
Tonight, I substituted for the water: 4 cups vegetable broth, 2 cups of water and 1 tsp of concentrated vegetable boullion. The vegetables were tender in to 20 minutes. I puréed the soup with my stick blender and added 2/3 cup heavy cream.