3 cups leeks
2 cups russet potatoes
4 cups water
2 t salt
2 T butter
1/4 cup watercress, chopped
Garnish: top each bowl with a tiny pat of butter
Spoon Mage™ Note:
I am accustomed to eating a very low salt diet and find two teaspoons of salt just right for this elegant soup that began with the great Julia Child’s classic recipe – which uses as much as two tablespoonsful of salt. Salt judiciously at first and taste as you go. If you use unsalted butter, you will need more salt.
Watercress adds a delightful peppery flavor to this heavenly soup.
Thinly slice and clean the white and light green part of the leeks and place in a large pot.
Peel and chop the potatoes. Add to the pot.
Pour in just enough water to cover the veggies (approximately four cups).
Add two teaspoons of kosher salt.
Heat over high just to the point of boiling.
Reduce the heat to a low simmer, cover, and cook for one hour, stirring every now and then.
Use an immersion blender to create a beautifully smooth soup.
Stir in the butter until it is just melted. Taste and adjust the salt if necessary, and serve.
You may either stir in the cleaned and chopped watercress at this point or serve it in a pretty bowl at the table to be used as a garnish.
Serve as a first course or as a side for a light sandwich.