Potato Perfection

Continuing on with the comfort food theme of late, I wanted to share the world's easiset potato soup recipe. I can't take a whole lot of credit for this, since its a very old traditional French recipe, popularized in the U.S. by the grande dame of cooking herself, Julia Child. But its such a great, easy meal to prepare on a cold weeknight, that its really worth sharing.

This batch was made even better because I'd had the forethought to buy the ingredients while I was at the farmers market last week. Not that anything exotic or fancy is required. The ingredients are so simple its silly: potatoes, leeks, water, and some butter or cream. Salt and pepper to taste. But, whether its a trick of the mind or not, I think the soup takes on a more complex flavor when I've loaded it with a variety of different types of potatoes, pulled from those little farmstand bins, alongside leeks that were picked that morning. Yum!

Before I get to the recipe...I have to point out my swanky new dishes in the picture!!! My first bridal shower is taking place next week, and this was the first gift I've recieved....the ENTIRE set of dishes, sent by my cousins Maryann, Shelly and Christy. I saw these at Crate and Barrel and fell in love with the shape of the bowls. Pretty huh?!

Okay...now we can get back to regularly scheduled recipes...


Potato Soup (Potage Parmentier, if you're French...or Julia)
Serves 4

1 lb. potatoes, peeled (4 or 5 medium-large potatoes)
3 cups of leeks diced (about 1 bunch), white and light green parts only
2 quarts of water
4-6 tablespoons of whipping cream or 2-3 tablespoons of butter
salt and pepper to taste
minced parsley or chives (optional)

Combine potatoes, leeks and water in a large pot and simmer, partially covered for 45 minutes, until potatoes are very tender. Ladle soup into a blender and purree until smooth (for a lumpier version, you can use a fork or potatoe masher for this). Pour mixture back into soup pot and add salt & pepper, cream and/or butter to taste.

Ladle into bowls, top with a handful of parsley or chives and a sprinkling of fresh cracked pepper and serve....I like it best alongside hot, crusty french bread.

What's on my Ipod: John Mayer's Free Fallin, which I know I've already mentioned, but I've been on a tear with it.