Tag Archives: Soup

Julia Child’s Potato Leek Soup

23 Mar

Julia Child–I had the thrill of meeting her once. I walked beside her down a long corridor when I at worked at Macy’s Herald Square back in the early 90’s. Julia was delightful, even for those few moments. She waved and chortled her hellos to everyone she passed. She was tall and happy.

Now, when I make this soup, I think of those few moments when I was in the presence of  greatness. Aside from her height, her happiness was the most noticeable thing about her. When I make this soup, I try to channel my inner joy, in honor of Julia of course.

The thing that I like best about it is that it is simple. This is not what people think of when they think of Julia Child or of French cooking.

There are only 5 ingredients. Six if you count the garnish.

Aside from a little bit of chopping and peeling, there is minimal work to do here. This soup, Julia’s Potage Parmentier, just simmers away for under an hour, then you take an immersion blender to it, and you are just about done. It can be devoured hot, or you can serve it cold, and then you have vichyssoise.

So channel your inner Julia and serve some happiness tonight.

Julia's Potato Leek Soup

Julia’s Potato Leek Soup

Julia Child’s Potato Leek Soup or Potage Parmentier

  • 4 to 5 cups of peeled and sliced potatoes
  • 3 to 4 cups of washed and sliced leeks
  • 8 cups water
  • 1 tablespoon kosher salt, plus more to taste
  • 1/2 cup cream
  • snipped chives for garnish

1. Place the potatoes, leeks, water, and salt into a soup pot. Bring to a boil and then simmer for 45 minutes.

2. Using an immersion blender, puree until smooth.

3. Add cream and a little more salt, to taste.

4. Serve hot or cold with snipped chives to garnish and give a pop of flavor.



and potatoes

and potatoes

add water and salt

add water and salt

simmer, puree, add cream, and voila!

simmer, puree, add cream, and voila!

Julia's Potato Leek Soup

Julia’s Potato Leek Soup


Lazy Day Noodle Soup

4 Dec

Baby, its cold outside and winter lethargy has set in. You need something hot and you need it right now.

OK, well in reality, it is December and freakishly warm where I live. And although it has been 70 degrees for the last few days, my body knows it is soup season.

This will never replace your mom’s chicken soup recipe, which of course is the best. But it is better than anything canned, packaged, or processed. It is simple and honest and easy and fast. And you probably already have everything in the house.

I am a big fan of slaving away over a hot stove any day of the week. I love wielding knives, mixing, measuring, mashing, stirring, kneading, etc. But this is not that recipe.

All you do is throw a few things in a bowl, stick it in the microwave, and walk away. Of course you can go back and sit on the couch, or in front of the fireplace, the TV, the wall, or whatever you like to stare at. When your work is done, you will be rewarded with a hot bowl of chicken noodle soup.



Quick Chicken Noodle


  • 1 medium carrot, sliced thin
  • 1 stalk of celery, sliced thin
  • ½ teaspoon dried thyme, crushed up a little
  • 1/8 teaspoon black pepper
  • 2 chicken flavored bouillon cubes and 4 1/2 cups water (or you can use 4 cups broth and ½ cup water)
  • 1 generous cup fine egg noodles, slightly broken up


1.  In a large microwave-safe bowl, place all of the ingredients.

2. Cover and cook the soup in the microwave for 15 minutes.  Let cool for 5 minutes.

3.  Ladle the soup into 4 bowls and serve with crackers, if desired.





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