Soup: Potatoe and Leek

This extremely simple soup is highly deceptive. Many people believe it includes milk or cream. Others believe it must be made with bone broth, normally chicken or turkey. Would you believe neither is true? According to Julia Childs recipe, its the first of her book.

This 5 ingredient starter is best paired with a delectable bread. Its thick nature demands a hardy bread such as rye, bagette or sourdough.

Its lovely as an accompaniment to a cheese and fruit plate, your favorite salad or half sandwich.

Youll begin with a 16 cup pot minimum. That will be the largest pot you own. You will need the following ingredients:

3 to 4 Cups peeled, sliced and diced potatoes

3 Cups thinly sliced leeks

8 Cups water

1TBSP salt

1TBSP butter

Optional: 1 cup of homemade bone broth, not required only if broth homemade it pairs nicely, also a splash of white wine, it add to the flavour, and is the perfect recovery if you added to much salt to the mixture.

Herb Options: Bay leaves, black pepper, nutmeg, parsley

Simmer the vegetables, water and salt together, partially covered, for 40 to 50 minuets until the vegtables are tender, then will break down as they cook and your stir, at 40 minuets add the tablespoon of butter and pull off the heat. To smooth completely, run through a glass blender, if still hot, to finish to your liking.

Voila! Homemade soup no additives or preservatives. Soup for the fridge and to freeze. Save space by using freezer baggies. Bon appétit!

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