A simple recipe originally from Julia Child, who I am sure received it by way of some French chef, this Leek and Potato soup is the epitome of simplicity.
This is a tried and true dish of leeks and potatoes and a little almond milk to finish it, if desired.
Use only the white parts of the leeks to maintain the crisp color and fry the light green leek parts as garnish. I also put a little Better Than Sour Cream on my photo, but it certainly does not require it.
You can leave this soup rustic or blend it to give it a smooth consistency.
A beautiful fall soup.
Total to feed 8 people a soup course: