Julia Child’s Famous Potato Leek Soup (Organic Version)

For about 2½ quarts, serving 6 to 8

4 cups sliced organic leeks—the white part and a bit of the tender green
4 cups diced organic potatoes—old or baking potatoes recommended
6 to 7 cups water
1½ to 2 tsp salt, or to taste
½ cup or more organic sour cream, heavy cream, or créme fraîche, optional

Special equipment suggested: A heavy-bottomed 3-quart saucepan with cover.

Simmering the soup: Bring the leeks, potatoes, and water to a boil in the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, or until the vegetables are tender. Add the cream, taste, and correct seasoning.
See also: “When you think about it, a breakfast cereal is a bizarre product — there is nothing natural or normal about eating manufactured flakes and puffs created by giant machines in factories, shipped around the world and sealed in plastic for months…” Against breakfast cereal at Energy Bulletin
Image Credit: 1961, public domain