Heres another Julia Child's recipe "Here is the mother of the family in all her simplicity. You'll note there's no chicken stock here, just water, leeks, potatoes, and salt in the soup base. However, you may include milk. A bit of cream at the end is a nourishing touch, but no means necessary" 55 min 20 min prep

4 c sliced leeks, white part only
4 c diced old potatoes or baking potatoes, recommended
6-7 c water
1 1/2-2 tsp salt, to taste
1/2 c sour cream or heavy cream or creme fraiche, optional
1 tbs fresh chives or parsley, minced

4 c sliced leeks, white part only 4 c diced old potatoes or baking potatoes, recommended 6 -7 c water 1 1/2-2 tsp salt, to taste 1/2 c sour cream or heavy cream or creme fraiche, optional 1 tbs fresh chives or parsley, minced

1. Note: If you are not pureeing the soup, cut the vegetables rather nearly.
2. Special equipment suggested: A heavy-bottomed 3 qt saucepan with cover.
3. Simmering the soup.
4. Bring the leeks, potatoes and water to the boil in the the saucepan.
5. Salt lightly, cover partially, and simmer 20 - 30 minutes, or until the vegetables are tender.
6. Puree the soup if you wish.
7. Taste, and correct seasoning.
8. After chilling the soup, you may wish t stirl in a little more cream.
9, Taste carefully again, and correct the seasoning.
10. Top each serving with a sprinkle of chives or parsley.