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Cold leek and potato soup. Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
Recipe type: Soup
Serves: 6-8
  • 3 cups peeled, sliced potatoes (I left the skin on)
  • 3 cups sliced white of leek
  • 1½ quarts white stock, chicken stock, or canned chicken broth
  • Salt to taste
  • ½ to 1 cup whipping cream (I used one tablespoon of 0% Greek yogurt for each shot glass and 3 tablespoons per soup bowl)
  • Salt and white pepper
  • Chilled soup cups (I used shot glasses and regular soup bowls)
  • 2-3 tablespoons minced chives
  1. Simmer the vegetables in the stock or broth.
  2. Puree the soup either in an electric blender, or through a food mill (I used my immersion blender) and then through a fine sieve.
  3. Stir in the cream. Season to taste, over salting very slightly as salt loses flavour in a cold dish. Chill.
  4. Serve in chilled soup cups and decorate with minced chives.
Recipe by eat. live. travel. write. at