Yield: 6 Servings
|4 cups||Sliced leeks; white part only|
|4 cups||Diced potatoes (old or baking potatoes recommended)|
|6 cups||Water (up to 7)|
|1½ teaspoon||Salt or to taste (up to 2)|
|½ cup||Or more sour cream, heavy cream, or creme fraiche (optional)|
|1 tablespoon||Minced fresh chives or parsley|
Simmering the soup. Bring the leeks, potatoes, and water to the boil in 3D the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, o 3D r 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. To 3D p each serving with a sprinkle of chives or parsley. NOTE: If you are not pureeing the soup, cut the vegetables rather neatly.