December 17, 2012 § Leave a comment
It has been numbing to walk outside in San Diego. Thus, it has been a soup week for me. A while ago I discovered the most simple potato soup recipe in my friend The French Chef Cookbook by Julia Child. I think this recipe is as simple as it gets for French Cooking. Today was the perfect day to try it.
For 6 – 8 Servings you’ll need:
- 3 to 4 cups (sliced or diced) peeled potatoes – it ‘s about 2 medium Russet Potatoes; on sale at Sprouts for $0.50 per lb.
- 3 Cups of thinly sliced leeks or yellow onions – it is about 1 1/2 small onions; on sale at Sprouts $0.50 per lb., leeks are more expensive at $1.99 per lb.
- 2 Quarts (8 Cups) of Water
- 1 TBSP of Salt
- 1/3 Cup of Heavy Cream
- 2-3 TBSP of Butter
- Bacon (optional) – $2.51 for 6 slices at Sprouts or buy in single slices from Butcher Shop at Vons.
In a 3 to 4 quart sauce span – simmer the vegetables, water, and salt together partially covered for 40 to 50 Minutes until the vegetables are tender. Once the vegetables are soft, either blend in batches with a food blender or mash the potatoes and onions with a fork. If you prefer a smooth texture, use the blender. If you like potato chunks, go with the fork. Season with Salt and Pepper to your taste. Stir in the heavy cream and butter.
You’re done! Hard to believe, right?
I decided to add bacon to the soup because I wanted a rendition of the potato and bacon soup my friends and I used to have at Schlotsky’s Deli before soccer practice. So good!
Next time, I’m going to add a touch of shredded Cheddar Cheese, Chives, and a small scoop of sour cream for a baked potato soup. I’ll let you know how it is!