Yield: 2 quarts


  • 2 Tablespoons olive, canola, or corn oil
  • 4 cups sliced leeks, trimmed and rinsed (from 12 ounces untrimmed leeks)
  • 1 ½ cups sliced onion, 1-inch pieces (about 6 ounces)
  • 6 cups hot chicken stock, homemade, or low-sodium canned broth
  • 4 cups peeled, diced potatoes, 2-inch chunks (about 1 ½ pounds
  • Salt to taste, depending on the saltiness of broth
  • ½ Tablespoons freshly ground black pepper

For serving:

Any of enrichments and garnishes listed with JULIA'S BASIC LEEK AND POTATO SOUP

Special equipment:

A large, heavy-bottomed 3- or 4-quart saucepan with cover

Heat the oil in the saucepan, stir in the leek and onion pieces, and sauté for about 5 minutes over moderate heat, to soften. Add the chicken stock and potato chunks, and season with salt to taste and the pepper. Bring the soup to a boil over high heat, cover the pan, and adjust the heat to maintain a gentle boil. Cook for about 20 minutes, until the potatoes are quite tender.

Mash, blend, or purée it to the desired consistency and adjust the seasonings. Serve the soup right away, or set aside until serving time. Garnish or vary the soup with additional ingredients as suggested.


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