Leek & Potato Soup

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Leek & Potato Soup (Potage Parmentier)

Yield 4-6

Author Julia Child

This recipe, dubbed by Child as "the grandfather of all soups," also serves as the base of the famous Vichyssoise.

Ingredients

• 3 cups chopped leeks (approximately 2 large)
• 3 cups boiling potatoes (approximately 3 medium)
• 4 cups water
• 2 teaspoons salt
• Optional: 2 cups warm milk
• Optional: White pepper to taste

Instructions

1. Thoroughly wash leeks. Trim off tough green tops and any old outer leaves. Then, chop into bite-sized pieces.
2. Wash, peel and chop potatoes.
3. Add vegetables, water and salt to Instant Pot. Close lid, set to sealing, and pressure cook 5 minutes. Release pressure immediately after cooking.
4. Set Instant Pot to Sauté and allow soup to simmer gently for 10 minutes.
5. Soup may be served as is or lightly mashed with a fork or potato masher.
6. If desired, add 2 cups warm milk and white pepper to taste.
7. Serve hot, or chill in refrigerator.

“The Soup Show,” The French Chef Season 2, Julia Child (Julia Child on PBS)