I tried my first Julia Child recipe, and it did not disappoint! I am still trying to get my hands on an actual copy of Mastering the Art of French Cooking, so I can't guarantee that this recipe is exactly right, but it was simple and fantastic. You could easily add other veggies or spices to create your own variations of this soup. However, you don't need to, because the simplicity of it is excellent.
1 lb potato, peeled and diced
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
4-6 tablespoons whipping cream or 2-3 tablespoons softened butter
2-3 tablespoons minced parsley or chives
1. Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
2. Mash the vegetables in the soup with a fork. Correct seasoning.
3. Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
4. Good hot, cold or room temperature.