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.

Method:

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”

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.