I have enjoyed this simple soup for over a decade. I first found it in the cooking journals of Claude Monet, who died before we were born.
Monet named it Soupe aux Poireaux et pommes de terre. We call it:
Leek and Potato Soup
!/2 cup unslated butter
6 large leeks, white part only, cut into l/2 inch slices
1 teaspoon sea or Kosher salt
4 large potatoes, sliced.
Note: We love Yukon Gold for their rich, buttery flavor, and golden color.


Heat 1/4 cup of the butter in a pan and saute the leeks.
Heat l quart water with salt until just below a boil
Add the water to the leeks all at once. Cover the pan and simmer on low heat for 45 minutes.
Add the sliced potatos, cover and continue cooking for about 20 minutes.
Add the rest of the butter just before serving.
This humble soup is a work of art when you sprinkle some chopped green and white leeks on the top.
Serves 4, but serves the 3 Hills, in big deep white bowls, perfectly.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”