Ingredients:
4 cups sliced leeks, white part only
4 cups diced old potatoes or 4 cups baking potatoes, recommended
6 -7 cups water
1 1/2-2 teaspoons salt, to taste
1/2 cup sour cream or 1/2 cup heavy cream or 1/2 cup creme fraiche, optional
1 tablespoon fresh chives or 1 tablespoon parsley, minced
Directions:
Note: If you are not pureeing the soup, cut the vegetables rather neatly.
Special Equipment Suggested: A heavy-bottomed 3-quart saucepan with cover.
Simmering the soup.
Bring the leeks, potatoes and water to the boil in the saucepan.
Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
Puree the soup if you wish.
Taste, and correct seasoning.
After chilling the soup, you may wish to stir in a little more cream.
Taste carefully again, and correct the seasoning.
Top each serving with a sprinkle of chives or parsley.
Servings: 8
Time preparation: 20 min.
Time total: 55 min.