Leek and Potato Soup

By polloazul

Ingredients

• 3 russet potatoes, peeled and sliced or diced
• 5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
• Salt
• 4 –6 tbsp. whipping cream
• 2 –3 tbsp. minced fresh parsley or chives

Details

Adapted from saveur.com

Preparation

Step 1

1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.

2. Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.

3. Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.