Julia Child's Potage Parmentier

 I have really never understood why people call Wednesday...Hump Day. Maybe it's just me but I think they could have come up with a better nickname for this mid-work-week day. 

I suppose it is because I grew up with brothers and have a slightly (or more than slightly) dirty mind for a woman but every time someone says "Happy Hump Day" I can't help but giggle, I mean really, that is just WedNASTY to say. 

All jokes aside today is a good day to put things in check and sit down to a very satisfying and warming dinner. I think that calls for soup. Yummy and smooth soup that isn't much fuss at all to make. 

 So let's face it, Julia Child knows a thing or two about French cooking and she has a great recipe for a very classic warm leek and potato soup. I suppose she might be a little upset with the modification I made to it, perhaps this is more American now but it just appeals a little more to my taste. 

It is really hard for me to resist cooking food that doesn't have some kind of "kick" to it. A little spice is so very nice. The cayenne that I add to this soup is very background but I think gives it a nice touch. You can leave it out if you like but I suggest keeping the garlic powder for a little depth. 

So grab those potatoes you have laying in that bin and have a go at a very soothing and oh so tasty soup. Make a "fancy" grilled cheese sandwich on the side. Pop in a movie and just relax. There are only two more days until the weekend. 

Potage Parmentier (Potato Leek Soup)
Adapted From Mastering the Art of French Cooking

2 Tbls grapeseed oil (or canola)
7 medium russet potatoes
4 large leeks, tender light green and white parts only, thinly sliced
8 cups low sodium vegetable stock
3 sprigs fresh thyme
2 dashes of cayenne
1 dash garlic powder
juice of half a lemon
1/2 cup heavy cream
salt and pepper
parsley chive oil (for garnish)

In a large dutch oven or stock pot, heat oil over medium heat. Add the leeks and potatoes. Cook the potatoes and leeks for approximately 10 minutes until they begin to soften and brown.

Add in the vegetable stock and thyme sprigs, bring to a boil. Reduce heat to low, simmer for 30-40 minutes or until vegetables are tender.

Using an immersion blender, (or a blender in batches) puree the until smooth. Sprinkle in the cayenne, garlic powder and some salt and pepper. Taste and adjust seasoning further as needed.

Mix in the heavy cream and lemon juice. Ladle into bowls and garnish with parsley chive oil. Serve with some crusty bread.

Bon Appetite.