Ingredients
The following ingredients have 4 Servings
- 3 to 4 cups (or 1 lb.) peeled, sliced or diced potatoes
- 3 cups or 1 lb. thinly sliced leeks, including the tender greens
- 2 quarts water (I used 1 quart broth + 1 quart water)
- 2 teaspoons salt
- 6 tablespoons heavy cream
Instruction
- Simmer the potato and leek in the water, partially covered, for 40 minutes or until the vegetables are tender.
- Mash the vegetables in the soup with a fork or pass through a food mill (I pureed because I don't have a food mill). Season to taste - I added a bit of fresh ground pepper.
- Set aside uncovered until just before serving, then reheat to a simmer.
- Off heat, before serving, stir in the cream. Garnish with parsley or chives, if desired.
