Potato & Leek Soup ~ Julia Child

Equal amounts of boiling potatoes and leeks. I used 3 leeks. Clean them WELL! You won’t believe how much mud and dirt live between the leaves. I used about 5 good sized potatoes. Cover with water and 1 TBSP salt. You are likely thinking this will not have any flavour. That’s what I thought. I was going to use chicken stock instead of water because I thought I was smarter than Julia! Glad I stuck to her recipe. It’s great soup. I used my puree stick and added a splash of cream to the bowl right before serving. I think bacon would taste great in this soup as a garnish! Bon Appetite.

SORRY JULIA!! I found a recipe that runs circles around yours….

• 2 Tbsp Olive Oil
• 3 Tbsp Butter
• 4-5 large Leeks, about 5-6 cups chopped (cleaned and sliced into half-moon shapes. Cut off the dark green part, trimming to the part where the color is a pale green)
• 2 cloves Garlic, pressed or minced
• 2 Tbsp Flour
• 5 cups Chicken Broth (or vegetable broth)
• 1 Bay Leaf
• 1 tsp Salt
• 1/4 tsp White Pepper (or black)
• 1 lb Gold Potatoes, cubed
• 1/8 tsp Nutmeg (optional)
• 3/4 cup Half and Half (or heavy cream, or for lower fat use milk)
Garnish
• Chopped Chives (or parsley)
• Sour Cream

2. Press the Sauté button on the Instant Pot. When the display reads ‘Hot’, add the oil and butter.
3. Add the leeks and stir. Cook until soft, stirring occasionally. It’s fine if they brown a little.
4. Add garlic and cook for about 30 seconds, until fragrant, stirring frequently.
5. Sprinkle the flour over the leeks and stir. Cook for a minute to get the raw taste out of the flour.
6. Stir in the broth. Be sure to dissolve the flour and scrape the bottom of the pot so you don’t get a “burn” issue.
7. Add the bay leaf, salt, pepper, and the potatoes, nutmeg. Stir.
8. Put the lid on the pot and set the steam release knob to the Sealing position.
9. Press the Manual (or Pressure Cook) button, and the + or – button to choose 7 minutes.
10. When the cooking cycle has ended, let the pot naturally release the pressure for 15 minutes. Then manually release the remaining steam.
11. When the pin in the lid drops, open it and stir the soup. Remove the bay leaf. Then use an immersion blender to puree it. If you don’t have an immersion blender, you can use a blender, pureeing the soup in small batches very carefully.
12. Stir in the half and half.

Thank you Simplyhappyfoodie.com